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cinnamon rolls laid together in a white dish with icing on top.
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5 from 4 votes

Eggnog Cinnamon Rolls

These cinnamon rolls come from my favorite recipe but instead of using milk...they use EGGNOG! Perfect for Christmas!
Prep Time30 minutes
Cook Time25 minutes
Rising Time3 hours
Total Time3 hours 55 minutes
Course: Breakfast
Cuisine: American
Servings: 12 cinnamon rolls
Author: Dorothy Kern
Cost: $8

Ingredients

For the Dough:

  • 1 package (7g) active dry yeast (2 ¼ teaspoons)
  • ¾ cup (177ml) eggnog (regular or reduced-fat)
  • ⅓ cup (67g) granulated sugar
  • 3 tablespoons (42g) unsalted butter , softened
  • ½ teaspoon salt
  • 1 large egg
  • 3 cups (372g) all-purpose flour (plus more for dusting)

For the Filling:

  • ⅔ cup (134g) packed brown sugar
  • 1 tablespoon cinnamon
  • ½ teaspoon ground nutmeg
  • 2 tablespoons (28g) unsalted butter , melted

For the Frosting:

  • 1 ¾ cups (198g) powdered sugar
  • ⅓ cup (79ml) eggnog (regular or reduced-fat)

Instructions

Make the Dough:

  • Place eggnog in a microwave safe measuring cup. Heat for 30 seconds in the microwave, until it reaches between 100-110°F. You want it to be like very warm bathwater. (The time you heat it will need to be adjusted depending on your microwave.) Add yeast and stir. Let it sit for a few minutes until the yeast blooms.
  • Place sugar, butter, salt, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the eggnog/yeast mixture and stir for a few seconds.
  • Add flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl. If dough is still very sticky, you can add an additional ¼ cup of flour.
  • Spray a large bowl with cooking spray and place the dough ball in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap. Let sit for 2-4 hours until it doubles in size. Note on rising: if your house is warm, it should rise no problem. If it’s cold in your house, it may take longer for the dough to rise.

Prepare Rolls:

  • Stir together brown sugar, cinnamon, and nutmeg.
  • Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 10” by 14”. Spread with melted butter and sprinkle with filling.
  • Roll the dough up tightly from the long end. Slice it into 12 equal rounds. Place the rolls into a 9x13” baking dish that has been sprayed with nonstick cooking spray.
  • Cover the rolls with plastic wrap and refrigerate overnight or allow to rise until puffed, approximately 1-2 hours in a warm place.
  • When ready to bake, preheat oven to 350°F. If chilled, remove the rolls from the refrigerator and let them warm up to room temperature while the oven is preheating. Remove the plastic wrap and bake for 23-28 minutes, or until they are golden brown.

Frosting:

  • Whisk the powdered sugar and eggnog until smooth. Pour over warm rolls and serve.

Video

Nutrition

Serving: 1roll | Calories: 335kcal | Carbohydrates: 57g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 2504mg | Fiber: 2g | Sugar: 34g

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