If you’re anything like me, you know there’s something irresistibly cozy about cinnamon rolls, especially around the holidays. Now imagine those classic rolls infused with that rich, creamy holiday favorite we all adore—eggnog. That’s exactly why this Eggnog Cinnamon Rolls Recipe has become my go-to treat when I want to impress guests or just spoil myself on a slow weekend morning. The sweetness of the eggnog in the dough and filling along with the luscious cream cheese frosting will have you hooked from the first bite. Trust me, you’ll want to keep this recipe on hand for all your festive gatherings and cold-weather breakfasts.
Why You’ll Love This Recipe
- Festive Flavor Twist: Eggnog adds warm holiday spices and creamy richness right into the dough and icing.
- Soft, Tender Rolls Every Time: The yeast dough made with eggnog yields rolls that are fluffy and perfectly tender.
- Cream Cheese Icing with an Eggnog Kick: A luscious frosting that complements the cinnamon and sweet dough beautifully.
- Great for Gatherings: Bakes up a dozen crowd-pleasing rolls perfect for holiday brunches or cozy mornings.
Ingredients & Why They Work
Each ingredient in this Eggnog Cinnamon Rolls Recipe plays a part in bringing out the best taste and texture. Using both milk and eggnog in the dough enhances that rich dairy flavor, while butter and brown sugar in the filling provide the classic gooey sweetness we expect. Here’s a quick breakdown of what each one does and some handy tips when you shop.
- Milk: It’s warmed to activate the yeast and adds moisture, working with eggnog to keep the dough tender.
- Eggnog: The star ingredient! Its spices and creaminess bring holiday character to both dough and filling.
- Active dry yeast: Gives the rolls their rise and soft texture; make sure it’s fresh for best results.
- All-purpose flour: Forms the dough’s structure; spoon and level your flour or use a kitchen scale to avoid dry dough.
- Unsalted butter: Adds richness; room temperature butter is easier to mix and spread in the filling and icing.
- Eggs: Enrich the dough for softness and structure; bring them to room temperature before mixing.
- Brown sugar: Packed into the cinnamon filling to create moisture and caramel-like sweetness.
- Ground cinnamon: The classic spice in cinnamon rolls; fresh ground has the best flavor punch.
- Cream cheese: Adds tang and creaminess to the frosting that balances the sweet dough.
- Powdered sugar: Sifted for smooth, lump-free icing.
- Vanilla extract: A hint of warmth to brighten the frosting flavor.
Note:
Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
I love how versatile this Eggnog Cinnamon Rolls Recipe is, so you should definitely feel free to tweak it based on your tastes or dietary needs. For instance, I’ve swapped the butter for a dairy-free spread with good results, or sprinkled nuts inside the filling for a delightful crunch. Don’t hesitate to experiment—that’s part of the fun!
- Variation: I once mixed in some nutmeg and a touch of ginger to the cinnamon filling for an extra holiday kick. It made these rolls even more aromatic and special.
- Dairy-Free Adaptation: Using plant-based milk and vegan butter works well if you omit the cream cheese or use a nondairy cream cheese alternative.
- Sweetness Level: If you prefer your rolls less sweet, reduce the powdered sugar in the icing slightly or tone down the brown sugar in the filling.
Step-by-Step: How I Make Eggnog Cinnamon Rolls Recipe
Step 1: Activate Your Yeast and Warm the Dairy
Begin by warming the milk to about 110℉—it should feel warm to the touch but not hot. Sprinkle the yeast and a little granulated sugar over the milk and let it sit for 10 minutes. You’ll know the yeast is ready when it turns foamy on the surface. Meanwhile, warm the eggnog to the same temperature. Getting this right is key because if the liquids are too hot or too cold, the yeast won’t activate properly, and your rolls won’t rise as nicely.
Step 2: Mixing the Dough
In a large bowl, sift your flour to get rid of lumps and aerate it. Add in the sugar, salt, cubed butter, and lightly beaten eggs. When the yeast is foamy and ready, add it along with the warm eggnog to the flour mixture. If you have a stand mixer with a dough hook, use that—it saves a lot of elbow grease! Start mixing on low until the dough begins to form, then bump up to medium and knead for about 5 minutes. The dough should feel tacky but not stick to your fingers excessively. You can try the windowpane test here: stretch a small piece of dough thinly. If you can see light through it without tearing, you’re good to go.
Step 3: First Rise in a Warm Spot
Spray a large bowl with nonstick spray and place your dough inside. Cover it with a kitchen towel. I’ve found that popping it into an oven preheated to 200°F, then turned off with the door cracked open, creates the perfect warm, draft-free environment for rising. Let the dough rise until it doubles in size—that usually takes about an hour.
Step 4: Prepare the Cinnamon Filling
While your dough is rising, use a mixer to beat butter, brown sugar, cinnamon, and a pinch of salt together on high for 2 minutes. This whips some air into the mixture, making the filling much easier to spread later and creating that melt-in-your-mouth texture we love.
Step 5: Roll, Fill, and Shape the Rolls
Once your dough has risen, transfer it to a lightly floured surface and roll it out into a large rectangle about 1/4 inch thick. An offset spatula is perfect for spreading the cinnamon filling evenly all the way to the edges. Then, starting from the short side, carefully roll the dough into a log. Use a serrated knife to cut off the ends for neatness, then slice the log into 12 equal rolls. I like to halve the log into fourths, then cut each fourth into thirds—keeps the size consistent.
Step 6: Second Rise for Softness
Spray a 9×13 inch baking pan with nonstick spray and arrange the rolls inside, leaving a little space for expansion. Cover again with a kitchen towel and let them rise for 20 minutes. Here comes a fun trick: pour about 1/2 cup of eggnog around the rolls (not on top) in the pan before baking. This extra moisture steams as the rolls bake, helping maintain a beautifully soft crumb.
Step 7: Baking to Golden Perfection
Preheat your oven to 375°F. Bake the rolls for 28 to 33 minutes, until the tops are just turning lightly golden. If you have a food thermometer, aim for an internal temp over 160°F in the center—that’s when they’re perfectly cooked through but still soft.
Step 8: Whip Up the Eggnog Cream Cheese Icing
While the rolls cool just enough so they’re not bubbling, start the icing by beating the cream cheese and butter until smooth and creamy. Slowly add sifted powdered sugar, then vanilla and eggnog. Whip on high for a fluffy finish. I like to dollop the icing on each warm roll and spread gently. For a fun festive touch, sprinkle gingersnap crumbs right on top—it adds a nice crunch and spice that pairs wonderfully with the eggnog flavor.
Pro Tips for Making Eggnog Cinnamon Rolls Recipe
- Check Yeast Freshness: I once used older yeast that didn’t foam well, and my dough barely rose—always proof your yeast before mixing.
- Room Temperature Ingredients: Taking eggs and butter out early really improves dough texture and icing smoothness.
- Don’t Skip the Eggnog Pour: Adding eggnog to the baking pan’s bottom keeps the rolls extra moist with a subtle eggnog aroma.
- Avoid Overbaking: Pull the rolls out as soon as the tops are lightly golden for soft, pillowy rolls rather than dry ones.
How to Serve Eggnog Cinnamon Rolls Recipe
Garnishes
I love topping these rolls with a sprinkle of crushed gingersnap crumbs—it adds a bit of texture and a spicy kick that contrasts nicely with the creamy icing. You can also dust a little extra cinnamon or nutmeg on top if you want to amp up the festive vibes.
Side Dishes
These rolls pair perfectly with a hot cup of coffee or chai. For a holiday brunch, I often serve them alongside a fresh fruit salad with oranges and pomegranate seeds to balance the richness with something bright and juicy.
Creative Ways to Present
For a cozy Christmas morning, I like to bake these rolls in individual ramekins to make personal servings that look really cute and feel special. Another idea is to create a cinnamon roll wreath by arranging the rolls in a ring on a baking sheet—drizzle the icing inside the wreath shape for a stunning presentation.
Make Ahead and Storage
Storing Leftovers
After they’ve completely cooled, store leftover eggnog cinnamon rolls in an airtight container at room temperature for up to 2 days. Beyond that, I suggest refrigerating them to keep the cream cheese icing from spoiling, but bring them back to room temp before eating for the best texture.
Freezing
I freeze both unbaked and baked rolls with great success. For unbaked, after shaping but before the second rise, wrap the pan tightly in plastic wrap and freeze for up to 3 months. When ready, thaw in the fridge overnight and allow a full rise before baking. Baked rolls freeze well too—just wrap each roll individually to keep the icing intact, then thaw on the counter when ready to enjoy.
Reheating
To warm leftovers, I pop a roll into a microwave for about 20 seconds or reheat in a 325°F oven wrapped in foil for about 10 minutes. This keeps them soft and melty without drying out the icing.
FAQs
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Can I make this Eggnog Cinnamon Rolls Recipe without a stand mixer?
Absolutely! You can mix the dough by hand using a rubber spatula to combine the wet and dry ingredients, then knead the dough on a lightly floured surface for about 5-8 minutes until smooth and elastic. Just be patient, and it will come together beautifully.
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Can I use homemade eggnog for this recipe?
Yes, homemade eggnog can be a fantastic substitute and often enhances the flavor with fresher spices. Just make sure it’s warmed to the right temperature for activating the yeast and incorporated gently so the dough rises properly.
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How do I know when the dough is properly kneaded?
Look for a tacky but not sticky texture and perform the windowpane test. If you can stretch a small piece thin enough to see light without it tearing, the gluten has developed well and your dough is ready.
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Can I prepare the rolls the night before?
Definitely. You can assemble the rolls and let them rise slowly in the fridge overnight. Just take them out about an hour before baking to come to room temperature and finish the rise before popping them in the oven.
Final Thoughts
I still remember the first time I made this Eggnog Cinnamon Rolls Recipe, feeling a little skeptical about adding eggnog to dough—and then that first bite blew me away! It’s like a warm holiday hug in pastry form. This recipe strikes that perfect balance of festive flavors and classic comfort food, and I’m excited for you to try it out. Whether you’re baking for family, friends, or just yourself, these rolls will bring a smile and plenty of compliments. So roll up those sleeves and get ready to enjoy some truly special cinnamon rolls.
Print
Eggnog Cinnamon Rolls Recipe
- Prep Time: 1 hour
- Cook Time: 33 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Eggnog Cinnamon Rolls combine the rich, creamy flavors of eggnog with the warm spice of cinnamon for a festive twist on a classic favorite. Soft, fluffy dough is filled with a buttery cinnamon-sugar mixture, baked to golden perfection, and topped with a luscious eggnog cream cheese icing. Perfect for holiday breakfasts, brunches, or special occasions, these rolls bring seasonal cheer with every bite.
Ingredients
Eggnog Dough:
- 1/2 cup Milk, warmed to 110℉
- 1/2 cup Eggnog, warmed to 110℉
- 2 1/4 tsp Active dry yeast, one full packet (7 grams)
- Sprinkle of White granulated sugar
- 4 1/2 cups All-purpose flour
- 1 tsp Salt
- 1/4 cup White granulated sugar
- 10 TBSP Unsalted butter, room temperature and cubed
- 2 Large eggs, room temperature
Cinnamon Filling:
- 1/2 cup Unsalted butter, room temperature
- 3/4 cup Brown sugar, packed
- 1 1/2 TBSP Ground cinnamon
- 1/2 cup Eggnog
Eggnog Cream Cheese Icing:
- 4 oz Cream cheese, room temperature
- 4 TBSP Unsalted butter, room temperature
- 1 1/4 cup Powdered sugar, sifted
- 1 tsp Pure vanilla extract
- 2 TBSP Eggnog
Instructions
- Activate Yeast: In a microwave-safe bowl, warm the milk for 1 minute until it reaches 110℉. Sprinkle the active dry yeast and a small amount of sugar over the milk. Let it sit for 10 minutes until the yeast becomes foamy. Meanwhile, warm the eggnog to 110℉ separately.
- Mix Dough Ingredients: In a large bowl, sift the all-purpose flour. Add the salt, sugar, cubed butter, and lightly beaten eggs. Once the yeast mixture is ready, add it along with the warmed eggnog to the dry ingredients.
- Knead the Dough: Using a stand mixer fitted with a dough hook, mix on low speed until the dough just begins to form. Increase to medium speed and knead for 5 minutes. The dough should be tacky but not overly sticky and pass the windowpane test by stretching thin without tearing.
- First Rise: Preheat the oven to 200°F. Lightly spray a large bowl with nonstick spray and place the dough inside. Cover with a kitchen towel and place in the turned-off oven with the door cracked open. Let the dough rise for 1 hour until doubled in size.
- Prepare Cinnamon Filling: In a mixer, beat the softened butter, brown sugar, ground cinnamon, and a pinch of salt on high speed for 2 minutes until smooth and aerated for easy spreading.
- Roll Out Dough: On a lightly floured surface, roll the dough to a 1/4-inch thick large rectangle using a rolling pin.
- Spread Filling: Use an offset icing spatula to evenly spread the cinnamon filling over the entire surface of the dough, making sure to cover the edges.
- Shape Rolls: Starting from the short side, roll the dough tightly into a log. Trim off the ends with a serrated knife. Using a measuring tape, cut the log into 12 equal rolls by dividing into fourths and then each fourth into thirds.
- Second Rise: Spray a 9×13 inch baking pan with nonstick spray. Arrange the cinnamon rolls in the pan, cover with a kitchen towel, and let them rise for 20 minutes. Pour the remaining 1/2 cup eggnog around the rolls in the pan.
- Bake the Rolls: Preheat the oven to 375°F. Bake the rolls for 33 minutes until the tops are lightly golden brown and the internal temperature reaches over 160℉.
- Make Eggnog Cream Cheese Icing: While the rolls bake, beat the cream cheese and butter in a small bowl on high speed for 1 minute. Add sifted powdered sugar and mix on low until smooth. Add vanilla extract and eggnog, mixing first on low then on high speed until creamy and smooth.
- Ice the Rolls: Once the cinnamon rolls are no longer bubbling from baking, spoon and spread the eggnog cream cheese icing generously over each roll. Optionally, sprinkle with gingersnap crumbs for decoration.
Notes
- Flour: Spoon and level the flour when measuring or use a kitchen scale to avoid compacted flour, which can dry out the dough.
- Dairy: Remove all dairy ingredients from the refrigerator 2 hours before baking to bring them to room temperature for better blending and texture.
- By Hand Mixing: Combine wet ingredients into the dry with a rubber spatula, then knead the dough on a lightly floured surface for 5-8 minutes until it passes the windowpane test.
- Yeast Activation: Ensure the milk and eggnog are warmed to around 110℉ for optimal yeast activation without killing the yeast.
- Rising: Use the oven for a warm, draft-free environment to help the dough rise effectively.
- Rolling: Use a lightly floured surface and rolling pin to prevent sticking and achieve an even thickness for consistent rolls.
