Eggnog Cinnamon Rolls

5 from 1 review

These eggnog cinnamon rolls are perfect to make for the holidays! The dough is super soft and made with eggnog, it is filled with cinnamon filling and eggnog poured around the rolls. It is topped with eggnog cream cheese icing!

Prep Time1

Cook Time30

Resting Time1 20

Total Time2 50

Servings: rolls

Calories: 496kcal

Author: Stephanie Rutherford

Ingredients

Eggnog Dough

1/2 cup Milk warmed to 110℉
1/2 cup Eggnog warm 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

US - Metric

Instructions

Eggnog Dough

In a microwave bowl, heat the milk in the microwave for 1 minute. It needs to be warmed to 110℉. Sprinkle the yeast and sugar on top of the milk. Let it sit for 10 minutes, the yeast will become foamy when it is activated. Heat the eggnog separately.
1/2 cup Eggnog, 2 1/4 tsp Active dry yeast, Sprinkle of White granulated sugar, 1/2 cup Milk
This recipe is written for a stand mixer using a dough hook, for make by hand instructions see the recipe notes. In a large mixing bowl, sift the flour. Add the sugar, salt, cubed butter, and lightly beaten eggs. When the yeast is ready, add that in plus the eggnog.
4 1/2 cups All-purpose flour, 1 tsp Salt, 1/4 cup White granulated sugar, 10 TBSP Unsalted butter, 2 Large eggs
Using the mixer with a dough hook, mix on low speed until a dough starts to form. Switch to medium speed and knead for 5 minutes. The dough is ready when you can spread it with your fingers and you can see light coming through it, called the window pane test. The dough should be tacky but not overly stick to your hands.
Preheat the oven to 200°F. Spray a large bowl with nonstick spray. Place the dough in the bowl and cover with a kitchen towel. Place in the oven and turn off the oven and crack open the door. Let it rise for 1 hour until doubled in size.

Cinnamon Filling

Using a mixer, beat the butter, brown sugar, cinnamon and salt for 2 minutes on high speed until smooth. The goal is to really aerate the butter and brown sugar so it is easy to spread. Set aside.
1/2 cup Unsalted butter, 3/4 cup Brown sugar, 1 1/2 TBSP Ground cinnamon
Roll the dough out on a lightly floured surface using a rolling pin. Roll until 1/4 inch thick and it is a large rectangle.
Spread the filling on top of the dough using an offset icing spatula. Make sure to get the edges.
Roll the dough starting on the short side to create a log. Use a serrated knife to cut off the ends. Use a measuring tape to cut the dough into 12 equal rolls. I got the log into fourths and then each fourth into thirds.
Spray a 9X13 inch pan with baking nonstick spray. Place the cinnamon rolls into the pan and cover with a kitchen towel. Let rise for 20 minutes. Pour the eggnog around the rolls on the bottom of the pan.
1/2 cup Eggnog
Preheat the oven to 375°F. Bake the rolls for 28-33 minutes until the tops of the rolls are lightly golden brown. The middle of the rolls should be over 160℉.

Eggnog Cream Cheese Icing

Once the rolls are done baking, start the icing. Using a hand mixer in a small bowl, beat the butter and cream cheese on high speed for 1 minute. Add in the sifted powdered sugar and mix on low speed until smooth. Add in the vanilla and eggnog. Mix on low at first, then switch to high speed until smooth and creamy.
4 oz Cream cheese, 4 TBSP Unsalted butter, 1 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract, 2 TBSP Eggnog
Once the cinnamon rolls are no longer bubbly, take a spoon and spoon the icing on top of each roll and spread it over the roll. Optional: I topped with gingersnap crumbs for decoration.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the dough.

Pull out dairy ingredients 2 hours before baking.

Making by hand:

Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.

Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.

It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.

Nutrition