Eggnog Cinnamon Rolls

A close up of an eggnog sweet roll with icing on top.

These Eggnog Cinnamon Rolls are the perfect blend of holiday flavors wrapped up in a gooey, sweet, cinnamon roll. It's like a classic cinnamon roll, but with the best festive twist, rich eggnog in the dough, and in the icing, with a touch of nutmeg in every bite. These sweet rolls are perfect for a special holiday breakfast, or festive brunch.

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Course: Breakfast

Cuisine: American

Keyword: Eggnog, Eggnog Cinnamon Rolls

Prep Time: 10

Cook Time: 25

Rising Time: 1

Total Time: 1 35

Servings:

Calories: 470kcal

Ingredients

For the Dough:

1 cup warm eggnog (between 100 and 115 F)
2 1/2 tsp instant dry yeast
1/2 cup unsalted butter (softened)
2 large eggs
1/3 cup granulated sugar
4 cups all purpose flour (+ 1/2 cup as needed)

For the Filling:

3/4 cup brown sugar
1 1/2 TBS ground cinnamon
1 tsp ground nutmeg
1/4 cup unsalted butter (softened)

For the Eggnog Frosting:

2 cups powdered sugar
1/3 cup eggnog
2 TBS unsalted butter (softened)

Instructions

For the Dough:

Add the eggnog to a large bowl (the bowl of a stand mixer is best) and sprinkle the yeast over the top. Quickly stir them together and let the yeast sit for 5 minutes. 1 cup warm eggnog, 2 1/2 tsp instant dry yeast
Add the butter, eggs, and sugar to the bowl and stir them together until combined. 1/2 cup unsalted butter, 2 large eggs, 1/3 cup granulated sugar
Add in the 4 cups flour and mix until the dough starts to come away from the edges. Add additional dough 1 TBS at a time as needed. 4 cups all purpose flour
Switch to the dough hook and knead the dough with the hook, or remove, and knead with your hands for 5 minutes.
Grease another bowl, and add the dough to the bowl. Cover it lightly with a towel, and let it rise for about 45 minutes, or until the dough is doubled in size.

For the Filling:

Lightly flour a counter top surface, and roll the dough out into a rectangle until it is about 1/4 inch thick, about 16x24 inches.
Mix together the brown sugar, cinnamon, and nutmeg in a small bowl. Set it aside. 3/4 cup brown sugar, 1 1/2 TBS ground cinnamon , 1 tsp ground nutmeg
Spread the butter over the surface of the dough. 1/4 cup unsalted butter
Sprinkle the sugar mixture evenly the butter.
Roll the dough from the top long edge to the bottom.
Cut the dough log into 12 even slices.
Place them into a greased 9x13 baking pan.
Cover the rolls with the towel, and preheat the oven to 400 degrees Fahrenheit.
Bake the rolls for about 22 to 26 minutes, until they turn a lightly golden color and the centers are baked through.
Remove the rolls from the oven, and let them cool for 5 to 10 minutes.

For the Eggnog Frosting:

Mix together the powdered sugar, eggnog, and butter until you have a nice smooth frosting. Add more powdered sugar, or eggnog as needed to get a good spreadable consistency. 2 cups powdered sugar, 1/3 cup eggnog, 2 TBS unsalted butter
Spread the frosting generously over the top of the rolls.

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