Eggnog Cinnamon Rolls Recipe

If you’re looking for a twist on a holiday classic that feels cozy, indulgent, and a little bit magical, this Eggnog Cinnamon Rolls Recipe is exactly what you need. I absolutely love how the rich, creamy eggnog infused dough pairs with warm cinnamon and brown sugar filling, all topped off with a luscious eggnog cream cheese icing. Trust me, your kitchen will smell like Christmas morning as these bake, and your family will be begging you to make them year after year. Let’s dive in, and I’ll walk you through every step so your rolls turn out perfect!

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Ingredients You’ll Need

I like how the ingredients for this Eggnog Cinnamon Rolls Recipe come together to create layers of flavor and texture. Key here is using quality eggnog and real butter to really amp up that rich, comforting vibe.

• Milk: Warmed gently to activate the yeast without killing it.
• Eggnog: Adds that signature holiday flavor to both dough and filling.
• Active dry yeast: Essential for a good rise; make sure it’s fresh and bubbly before mixing.
• White granulated sugar: Sprinkled to feed the yeast and sweeten the dough.
• All-purpose flour: The base of any good cinnamon roll dough, sift for lightness.
• Salt: Just enough to balance the sweetness.
• Unsalted butter: Room temperature for easy mixing and rich flavor.
• Large eggs: Adds richness and moisture to the dough.
• Brown sugar: Packed for the cinnamon filling, giving a deep molasses flavor.
• Ground cinnamon: The classic spice combo for cinnamon rolls.
• Cream cheese: For the tangy, creamy icing that makes these rolls irresistible.
• Powdered sugar: Sifted for a smooth frosting texture.
• Pure vanilla extract: Enhances the frosting’s flavor complexity.

Variations

One of the things I love about this Eggnog Cinnamon Rolls Recipe is how easy it is to make it your own. Whether you want a little extra spice or a dairy-free option, there’s room to play around and still get amazing results.

• Spiced Up: I sometimes add a pinch of nutmeg or cloves to the cinnamon filling for an even more festive flavor.
• Dairy-Free Version: Use a plant-based eggnog and vegan butter—I’ve tried it and it still turns out wonderfully fluffy.
• Nutty Addition: Chopped pecans or walnuts sprinkled over the filling add a nice crunch my family loves.
• Smaller Rolls: Halve the size for mini cinnamon rolls perfect for brunch or party trays.

How to Make Eggnog Cinnamon Rolls Recipe

Step 1: Activate the Yeast and Warm Your Liquids

Start by warming your milk in the microwave for about a minute until it reaches 110°F — warm enough to comfort the yeast, but not so hot it kills it. Sprinkle the yeast and a pinch of sugar on top, then let it sit for about 10 minutes until it becomes nice and foamy. Meanwhile, warm your eggnog separately to 110°F as well. This step is crucial because I learned that if your liquids are too hot or cold, the dough just won’t rise properly and can end up dense.

Step 2: Mix Your Dough Ingredients

In a large bowl — or your stand mixer bowl if you have one — sift the flour, then add sugar, salt, cubed butter, and the lightly beaten eggs. Pour in the activated yeast mixture along with the warm eggnog. Using the dough hook attachment, mix on low speed until the dough starts to come together, then bump up to medium and knead for about 5 minutes. You’re looking for a dough that’s tacky but doesn’t stick too much to your hands. Remember the window pane test I mentioned? Pull a bit of dough and see if you can stretch it thin enough to see light without tearing—that’s your green light!

Step 3: Let the Dough Rise

Spray a large bowl with nonstick spray and place your dough inside. Cover it with a clean kitchen towel and pop it in your oven that’s been preheated to 200°F, then turned off with the door slightly ajar. This creates a perfectly warm, draft-free spot for the dough to rise. Let it do its magic for about an hour or until it doubles in size. It’s like watching a little miracle happen right in your kitchen!

Step 4: Make the Cinnamon Filling

While the dough rises, cream together your softened butter, packed brown sugar, ground cinnamon, and a pinch of salt using a mixer on high speed for 2 minutes. The goal is to whip air into the mixture, making it light and spreadable. If the filling is too stiff, you’ll find it hard to spread evenly later on, so don’t skip this step!

Step 5: Roll Out the Dough and Add Filling

Once your dough has doubled, turn it out onto a lightly floured surface. Roll it into a large rectangle about ¼ inch thick. I like to measure to get it nice and even. Then spread that beautiful cinnamon filling all over the dough right to the edges using an offset spatula. This is one of my favorite parts because you get to feel that soft butter spread in every corner.

Step 6: Shape the Rolls

Roll the dough tightly starting from the short side to create a log. Use a serrated knife to trim off the uneven ends. Then cut the log into 12 equal pieces—I like to divide it into fourths, and each fourth into thirds for precision and ease. Place these rolls in a greased 9×13 inch baking pan with just a little space between them because they’ll puff up as they rise again.

Step 7: The Second Rise and Eggnog Pour

Cover the pan with a kitchen towel and let the rolls rise for about 20 minutes. Before sliding them in the oven, pour ½ cup of eggnog around the rolls in the pan. I discovered this little trick adds moisture and a richer flavor to the final bake. Preheat your oven to 375°F while the rolls finish resting.

Step 8: Bake to Perfection

Bake the rolls for 28 to 33 minutes until golden brown on top and the center reaches over 160°F if you have an instant-read thermometer. This ensures they’re fully cooked but still soft and gooey inside. You’ll want to watch closely the last 5 minutes so they don’t get too dark.

Step 9: Whip Up the Eggnog Cream Cheese Icing

While the rolls cool slightly, beat together softened cream cheese and butter for a minute until fluffy. Slowly add sifted powdered sugar on low speed until smooth, then mix in vanilla and a couple tablespoons of eggnog. Finish with a burst of high speed so your icing is creamy and velvety. This icing is just the perfect counterbalance to the warm spice of the rolls.

Step 10: Frost and Enjoy

Once the rolls are no longer bubbling hot, spoon the icing over each one, letting it melt into every crease. Optional: I love topping mine with crushed gingersnap crumbs for an extra festive crunch. Serve warm, maybe with a cup of coffee or, of course, more eggnog!

How to Serve Eggnog Cinnamon Rolls Recipe

Garnishes

I like to keep it simple by spooning the creamy eggnog icing over each roll, but you can get creative. Sprinkling a few gingersnap cookie crumbs or a light dusting of cinnamon on top makes them extra festive and adds a subtle crunch I love.

Side Dishes

These rolls are a star on their own but pairing them with fresh fruit or a steaming mug of spiced coffee or hot cocoa really rounds out the experience—especially on a chilly morning or for a holiday brunch.

Creative Ways to Present

For special occasions, I’ve rolled these out on a festive platter lined with holiday napkins and added some fresh evergreen sprigs or cranberries around the pan to make the presentation feel extra cozy and inviting. You could even drizzle some caramel sauce over the icing for a gourmet touch.

Make Ahead and Storage

Storing Leftovers

Once your Eggnog Cinnamon Rolls have cooled completely, cover them tightly with plastic wrap or place in an airtight container. They’ll stay fresh and delicious at room temperature for up to 2 days, but refrigeration extends their life up to 4 days. Just bring them back to room temp before eating.

Freezing

I like to freeze unbaked rolls after cutting and arranging them in the pan. Wrap tightly with plastic wrap and foil, then freeze for up to 3 months. When ready, thaw in the fridge overnight and let rise before baking. You can also freeze the baked rolls (without icing) for another way to save time.

Reheating

To reheat, I pop individual rolls in the microwave for about 20 seconds or warm the whole pan covered with foil in a 300°F oven for 10-15 minutes. Then I spoon on fresh icing for that just-baked feel. It’s like bringing your fresh batch back to life!

FAQs

Final Thoughts

This Eggnog Cinnamon Rolls Recipe has truly become a holiday favorite in my house. I remember the first time I made it, the house smelled like the holidays, and my family couldn’t stop raving about the soft, flavorful rolls that felt special but were totally doable to make. If you want a recipe that’s both festive and delicious but won’t have you stressing in the kitchen, this one’s your best bet. I hope you try it soon and love it as much as I do — it really feels like a warm hug in pastry form!

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