Description

Indulge in the warm, festive flavors of these Eggnog Cinnamon Rolls. Soft, fluffy dough enriched with creamy eggnog and a fragrant cinnamon filling is baked to golden perfection, then topped with a luscious eggnog cream cheese icing. Perfect for holiday breakfasts or any cozy occasion, these rolls combine traditional cinnamon roll comfort with the special holiday touch of eggnog.

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 (for yeast activation)
4 1/2 cups All-purpose flour
1 tsp Salt
1/4 cup White granulated sugar
10 TBSP Unsalted butter, room temperature, 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

Cook Mode Prevent your screen from going dark

Instructions

Activate Yeast: Heat the milk to 110℉ and sprinkle the yeast and a little sugar on top. Let it sit for 10 minutes until foamy to activate. Warm the eggnog to 110℉ separately.
Prepare Dough Ingredients: In a large mixing bowl, sift the flour and add salt, sugar, cubed butter, and lightly beaten eggs. Add in the activated yeast mixture and warmed eggnog.
Knead the Dough: Using a stand mixer with a dough hook, mix on low until dough forms. Increase speed to medium and knead for 5 minutes until the dough passes the windowpane test—stretchy and slightly tacky but not sticky.
First Rise: Preheat oven to 200°F. Spray a large bowl with nonstick spray, place the dough inside, cover with a towel, and put in the turned-off oven with door cracked open. Let rise for 1 hour until doubled.
Make Cinnamon Filling: Beat butter, brown sugar, and cinnamon on high speed for 2 minutes until light and spreadable. Set aside.
Roll Out Dough: On a floured surface, roll dough into a large rectangle about 1/4 inch thick.
Spread Filling: Use an offset spatula to evenly spread the cinnamon butter mixture over the dough, including edges.
Form Rolls: Roll the dough from the short side into a log. Trim ends with a serrated knife. Cut log into 12 equal rolls by first quartering and then cutting each quarter into thirds.
Second Rise: Spray a 9×13 inch baking pan with nonstick spray. Place rolls into pan, cover with a towel, and let rise for 20 minutes. Pour 1/2 cup eggnog around rolls at bottom of pan.
Bake Rolls: Preheat oven to 375°F. Bake for 28-33 minutes, until rolls are lightly golden and internal temperature exceeds 160℉.
Make Eggnog Cream Cheese Icing: Beat cream cheese and butter on high speed for 1 minute. Add sifted powdered sugar and mix on low until smooth. Add vanilla and eggnog; beat on high speed until creamy.
Ice Rolls: Once rolls are cool enough to handle and no longer bubbly, spoon and spread icing on each roll. Optionally garnish with gingersnap crumbs.

Notes

Make sure to spoon and level flour or weigh it to avoid dry dough caused by compacted flour.
Pull dairy ingredients out 2 hours before baking to bring to room temperature.
For making dough by hand, mix wet ingredients into dry with rubber spatula, then knead by hand on floured surface for 5-8 minutes until dough is elastic and passes windowpane test.
You can check dough readiness by stretching it thin and holding it to light; seeing light through it means it’s ready.

Nutrition

Serving Size: 1 cinnamon roll
Calories: 350
Sugar: 18g
Sodium: 220mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0.2g
Carbohydrates: 45g
Fiber: 2g
Protein: 6g
Cholesterol: 70mg