Eggnog Cinnamon Rolls

Eggnog cinnamon roll on white plate with cinnamon sticks.

5 from 1 vote

These fluffy eggnog cinnamon rolls are rich, spiced, and topped with an eggnog glaze. An easy, make-ahead holiday breakfast recipe.

Prep Time20

Cook Time25

Rising Time2 15

Total Time3

Course: Breakfast, Dessert

Cuisine: American

Servings:

Calories: 468kcal

Author: Sara Syphus Smith

Ingredients

For the dough:

¾ cup water 175 mL
⅔ cup eggnog 155 mL
2 Tablesopons white granulated sugar 28 g
1 Tablespoon active dry yeast 11 g
4 cups all purpose flour 545 g
¼ cup salted butter, softened 56 g
1 teaspoon salt
1 large egg 51 g

For the filling:

1 cup light brown sugar 210 g
2 Tablespoons cinnamon
⅛ teaspoon ground allspice or cloves
⅛ teaspoon ground nutmeg
½ cup salted butter, softened 113 g

For the frosting:

4 oz cream cheese
2 cups powdered sugar 285 g
¼ cup eggnog
½ teaspoon vanilla extract

Instructions

For the dough:

In a bowl, combine water, eggnog, and sugar and stir together. Warm them up in the microwave or on the stovetop in a pan to 100-110℉. Add in the yeast, stir, and let sit for 5 minutes until foamy on top.
¾ cup water, ⅔ cup eggnog , 2 Tablesopons white granulated sugar, 1 Tablespoon active dry yeast
In a large mixing bowl, combine flour, softened butter, salt, and large egg. Add in the yeast mixture last and mix with a wooden spoon (or in a stand mixer with a dough hook attachment) until a dough form, then knead for 5-7 minutes until dough is smooth and elastic.
4 cups all purpose flour, ¼ cup salted butter, softened, 1 teaspoon salt , 1 large egg
Spray dough ball with baking spray to help prevent it drying out, then cover and let rise for 1 hour or until doubled in size.

For the filling:

In a small bowl stir together the brown sugar, cinnamon, allspice, and nutmeg.
2 Tablespoons cinnamon , 1 cup light brown sugar, ⅛ teaspoon ground allspice or cloves, ⅛ teaspoon ground nutmeg
Roll out the dough into a 24 inch by 12 inch rectangle onto a flat floured surface using a rolling pin.
Spread the softened butter over the dough. You may need to microwave it for 10 seconds or so to make it soft enough to spread.
½ cup salted butter, softened
Spread the brown sugar/cinnamon mixture over the rectangle evenly.
Carefully roll dough lengthwise into a long roll. Cut using a knife or dental floss into 12 equal sized 2 inch pieces.
Place in a greased 9x13 inch baking pan. Cover and let rise for 1 hour (or longer) until doubled in size.

Notes

Overnight Instructions:

Follow directions to make dough, let rise once, fill, roll, and cut dough into individual rolls and place into pan, and cover with plastic wrap. Refrigerate immediately.

Do not let the individual rolls rise (the second rise) or they will deflate in the refrigerator.

Place in fridge overnight. Remove and let rise for 30-40 minutes in warm place before baking.

Bake at 350 for 25-30 minutes.

Freezer Instructions:

Follow directions to make dough, let rise once, fill, roll, and cut dough into individual rolls and place into pan, so edges are not touching, and cover with plastic wrap. Freeze immediately.

Do not let the cut rolls rise or they will deflate in the freezer. Once frozen, transfer to freezer bag or container. Freeze until ready to use up to 3 months.

Regular thawing method: Remove from freezer, place on baking sheet, cover in plastic wrap and thaw in warm place covered for 3-6 hours or until almost doubled in size.

Quicker method: Turn ON oven to 200 degrees for 2 minutes then turn OFF. Place rolls in oven and let thaw and rise covered with plastic wrap for 2-3 hours until almost doubled in size.

Bake at 350 for 25-30 minutes.

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