These Eggnog Cinnamon Rolls take everything you love about classic, soft homemade cinnamon rolls and give them the coziest holiday twist. Warm eggnog enriches the dough, a touch of nutmeg boosts the filling, and the whole pan of rolls gets blanketed with a fluffy eggnog cream cheese frosting that melts right into the swirls. They’re nostalgic, festive, and delicious!
Ingredients & Substitutions
- Eggnog: I replaced whole milk (from my cinnamon rolls recipe) with eggnog. Homemade eggnog, my blender eggnog, or store-bought eggnog works fine. Warm it up to 100-110°F to activate the yeast. Full-fat gives the softest texture. Whole milk works in a pinch.
- Granulated Sugar: Use some of the sugar to activate the yeast and the rest to sweeten the dough.
- Active Dry Yeast: You will need one envelope of yeast, or about 2 1/4 teaspoons. Instant yeast works, too, with no need to proof first.
- Eggs: Room temperature for smooth mixing.
- Butter: Soften the butter (I prefer unsalted) so it incorporates easily. If using salted butter, you may want to reduce the amount of salt.
- Flour: A blend of all-purpose flour and a little bread flour gives these rolls the ideal structure: soft and tender, yet sturdy enough to hold the gooey filling. If you don’t have bread flour, you can substitute all-purpose flour entirely. The rolls will still be delicious, just slightly less chewy.
- Filling: Softened butter, brown sugar, cinnamon, and a touch of nutmeg create a warm, eggnog-inspired swirl. A pinch of salt keeps the sweetness balanced.
- Frosting: The eggnog cream cheese frosting is the ultimate finishing touch. Cream cheese and butter form a smooth, rich base, while eggnog adds light holiday flavor that melts beautifully into the warm rolls. Whipping the frosting for several minutes makes it extra fluffy. Add more confectioners’ sugar for a thicker spread or more eggnog for a softer, glaze-like consistency.
FAQs
Can I make these ahead of time?
Yes! Assemble the rolls fully in the pan, cover tightly, and refrigerate overnight. In the morning, let them warm at room temperature for 45-60 minutes before baking.
Can I freeze eggnog cinnamon rolls?
Absolutely. To freeze before baking: Assemble and freeze tightly wrapped for up to 2 months. Thaw overnight in the refrigerator, then rise until puffy before baking.
To freeze after baking: Cool completely, wrap well, and freeze up to 2 months. Frost after thawing and reheating.
Can I make these without bread flour?
Yes. Replace the bread flour with an equal amount of all-purpose flour. The rolls will be slightly softer and less chewy, but still delicious.
Can I add nuts or dried fruit?
Yes! Pecans, walnuts, or even dried cranberries work beautifully. Add them after spreading the filling.
Serving Ideas
- A fruit salad or fresh fruit platter for a bright, refreshing side.
- Crispy bacon (check out how to bake bacon for crispy bacon every time with easy clean-up!), breakfast sausage patties, or a simple egg bake to balance the sweetness.
- A cozy holiday beverage like hot cocoa, chai lattes, or warm vanilla milk.
- Serve with a savory roasted potato breakfast casserole or quiche Lorraine for a full brunch spread.
How to Store Eggnog Cinnamon Rolls
Room Temperature: Store frosted or unfrosted rolls in an airtight container for up to 2 days. Warm briefly before serving to revive the softness.
Refrigerator: Keep tightly covered for up to 4 days. Reheat in the microwave or a low oven until warm and tender.
Freezer: Freeze baked rolls (unfrosted is best) for up to 2 months. Thaw overnight and reheat before adding frosting.
Eggnog Cinnamon Rolls
Ingredients
Rolls
- ⅔ cup (163 g) eggnog, warmed to 100-110°F
- 5 tablespoons granulated sugar, divided
- 2 ¼ teaspoons (1 envelope) active dry yeast
- 2 large eggs, room temperature, beaten
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 2 cups (250 g) all-purpose flour
- 1 cup (127 g) bread flour
- 1 teaspoon kosher salt
Filling
- ½ cup (1 stick / 113 g) unsalted butter, softened
- ½ cup (100 g) light brown sugar, packed
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
Eggnog Cream Cheese Frosting
- 3 ounces cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1 ½ cups (187.5 g) confectioners’ sugar
- 2-3 tablespoons eggnog
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, add warm eggnog, 1 tablespoon of granulated sugar, and the yeast. Mix briefly, then let sit until the yeast is foamy, about 5 minutes.
- Add the eggs, butter, remaining 4 tablespoons of sugar, all-purpose flour, bread flour, and salt. Switch to the dough hook attachment and mix on low speed until combined.
- Continue kneading on medium speed until the dough is smooth, about 5 minutes.
- Spray a medium bowl with nonstick cooking spray. Place the dough in the bowl and rotate to grease all sides. Cover with a towel or plastic wrap and let rise in a warm place until doubled in size, 1-2 hours.
- Once the dough has doubled, transfer it to a lightly floured work surface. Roll into a 10×15-inch rectangle, about ¼-inch thick.
- In a small bowl, mix together the softened butter, light brown sugar, cinnamon, nutmeg, and salt until well combined.
- Spread the filling mixture evenly over the dough, covering the entire surface.
- Spray a 9×9-inch baking dish with nonstick cooking spray.
- Starting from the long edge, tightly roll the dough into a log. Using a very sharp knife, cut the log into 9 even rolls. Place the rolls in the prepared baking dish, filling side up. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Preheat the oven to 325°F.
- Bake the rolls for 35-40 minutes, or until the edges are lightly golden and the centers are cooked through.
- Let the rolls cool slightly before frosting.
- To make the frosting, add cream cheese, butter, and confectioners’ sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until smooth.
- Add eggnog, 1 tablespoon at a time, until the desired consistency is reached.
- Switch to the whisk attachment and mix on high speed for 4-5 minutes until the frosting is light and fluffy.
- Spread the frosting generously over the warm rolls and serve.
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What the Test Kitchen had to say about this recipe:
Autumn
These are the perfect Christmas morning rolls. They are soft, fluffy, and full of eggnog flavor!
Elizabeth
Eggnog seems to work well in baked goods! I love these cinnamon rolls with the eggnog frosting!
Stephanie
Loved the hint of nutmeg in the filling. The frosting was incredible.
Bella
The eggnog in the dough makes such a difference. They are so tender and festive.
