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Eggnog Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 15 reviews
  • Author: Susan
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Roll Out Dough: On a lightly floured surface, roll the dough to a 1/4-inch thick large rectangle using a rolling pin.
  7. 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.
  8. 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.
  9. 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.
  10. 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℉.
  11. 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.
  12. 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.

Find it online: https://stoveandlove.com/eggnog-cinnamon-rolls-recipe/