Eggnog Cinnamon Rolls
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.
Servings: 9 cinnamon rolls
Calories: 605kcal
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.
Nutrition
Serving: 1cinnamon roll with frosting | Calories: 605kcal