Introduction

These Eggnog Cinnamon Rolls combine the cozy flavors of classic cinnamon rolls with a festive twist of eggnog and warm spices. Perfect for holiday mornings or any special occasion, they offer a soft, tender dough filled with cinnamon sugar and topped with a creamy eggnog frosting.

Eggnog Cinnamon Rolls Recipe - Recipe Image

Ingredients

1 cup warm eggnog (about 115 degrees F)
2 1/2 teaspoons instant dry yeast (such as Red Star Platinum Baking Yeast)
2 large eggs (at room temperature)
1/2 cup salted butter (very soft, almost melted)
1/2 cup granulated sugar
1 teaspoon salt
4 1/2 cups bread flour (divided)
3/4 cup salted butter (melted, for filling)
1 1/2 cups brown sugar (firmly packed)
2 tablespoons cinnamon (for filling)
1/2 teaspoon nutmeg (for filling)
1/2 cup eggnog (for baking)
6 ounces cream cheese (softened)
1/4 cup salted butter (at room temperature, for frosting)
1/2 teaspoon nutmeg (for frosting)
1/4 teaspoon cinnamon (for frosting)
2 tablespoons eggnog (for frosting)
2 cups powdered sugar (for frosting)

Instructions

Step 1: Pour the warm eggnog into the bowl of a stand mixer and sprinkle the yeast over the top. Let it sit briefly.
Step 2: Add the eggs, softened butter, and granulated sugar. Mix until combined.
Step 3: Add salt and 4 cups of the bread flour (reserve ½ cup for later). Mix using the paddle attachment just until ingredients are barely combined. Let the mixture rest for 5 minutes to allow the flour to absorb the liquids.
Step 4: Scrape the dough off the beater blade and remove it. Attach the dough hook to the mixer.
Step 5: Knead the dough on medium speed, gradually adding up to ½ cup more flour if needed, until the dough is elastic and smooth, about 5-7 minutes. The dough should be tacky and slightly sticky—avoid adding too much flour.
Step 6: Spray a large bowl with cooking spray. Remove dough from the mixer and place it in the greased bowl.
Step 7: Cover the bowl with a towel or wax paper and set it in a warm place to rise until just under doubled in size, about 30-60 minutes. You can place it in a warm oven turned off after being on low for 1-2 minutes.
Step 8: While the dough rises, prepare the filling by mixing melted butter, brown sugar, nutmeg, and cinnamon in a medium bowl until well combined.
Step 9: Lightly flour a pastry mat or surface and turn out the dough. Dust the top lightly with flour and roll the dough into approximately a 24×15-inch rectangle.
Step 10: Spread the cinnamon sugar filling evenly over the dough using a rubber spatula.
Step 11: Starting from the long edge, roll the dough tightly into a jelly-roll style log.
Step 12: Cut the roll into 12 slices and arrange them in a greased 9×13-inch baking pan.
Step 13: Cover the pan and let the rolls rise for 10 minutes while you preheat the oven to 375ºF.
Step 14: Warm the remaining eggnog slightly until just warm to the touch, then pour it over the tops of the rolls to soak in.
Step 15: Bake for 25-28 minutes. Check after 20 minutes and tent with foil if they are browning too quickly. Rolls are done when the center lift shows cooked but still tender dough.
Step 16: While rolls cool, prepare the frosting by beating cream cheese and butter until smooth. Add cinnamon, nutmeg, eggnog, and powdered sugar, then beat until creamy.
Step 17: Spread the frosting over the cooled cinnamon rolls before serving.

Tips & Variations

Use room temperature ingredients for better dough consistency and rise.
If your dough is too sticky, add the reserved flour gradually, but be careful not to over-flour.
For a dairy-free version, substitute the eggnog and butter with plant-based alternatives.
Try adding chopped nuts like pecans to the filling for extra texture.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat in the microwave or a warm oven before serving to refresh their softness. The frosting may soften if refrigerated; you can stir it before spreading again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough, let it rise, then cover and refrigerate it overnight. Bring it back to room temperature before shaping, filling, and baking.

What if I don’t have bread flour?

You can substitute all-purpose flour, but the rolls might be slightly less chewy and tender. Bread flour helps create a better texture due to its higher protein content.

Eggnog Cinnamon Rolls Recipe

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4.9 from 92 reviews

Delightfully spiced eggnog cinnamon rolls made with a soft, buttery dough enriched with warm eggnog and topped with a creamy nutmeg-cinnamon frosting. These rolls combine holiday flavors and classic comfort in each bite, perfect for festive mornings or cozy gatherings.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 28 minutes
Total Time: 1 hour 50 minutes
Yield: 12 cinnamon rolls 1x
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dough

1 cup warm eggnog (about 115°F)
2 1/2 teaspoons instant dry yeast (e.g., Red Star Platinum Baking Yeast)
2 large eggs (room temperature)
1/2 cup salted butter (very soft, almost melted)
1/2 cup granulated sugar
1 teaspoon salt
4 1/2 cups bread flour (divided)

Filling

3/4 cup salted butter (melted)
1 1/2 cups brown sugar (firmly packed)
2 tablespoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup eggnog

Frosting

6 ounces cream cheese (softened)
1/4 cup salted butter (room temperature)
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 tablespoons eggnog
2 cups powdered sugar

Instructions

Activate Yeast: Pour the warm eggnog into the bowl of a stand mixer and sprinkle the instant dry yeast over the top. Let it sit briefly to activate.
Combine Wet Ingredients: Add the eggs, very soft butter, and granulated sugar to the yeast mixture and mix until fully combined.
Add Dry Ingredients and Rest: Add salt and 4 cups of the bread flour to the bowl. Mix with the paddle attachment just until ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour can absorb the liquids.
Prepare for Kneading: Scrape the dough off the beater blade, remove the paddle attachment, and attach the dough hook to the mixer.
Knead Dough: Knead the dough on medium speed, gradually adding up to 1/2 cup more flour if needed, until a tacky, elastic, and smooth dough forms, about 5-7 minutes. It will still stick slightly to the sides of the bowl.
First Rise: Lightly grease a large bowl with cooking spray. Transfer the dough into the bowl with a rubber spatula. Cover with a towel or wax paper, then place in a warm environment (such as a turned-off oven warmed briefly) to rise until just shy of doubling in size, about 30-60 minutes.
Prepare Filling: While dough rises, combine melted butter, brown sugar, cinnamon, and nutmeg in a medium bowl. Mix well and set aside.
Roll Out Dough: Lightly flour a pastry mat or countertop. Turn out the dough and lightly dust its surface with flour. Flour a rolling pin and roll the dough into approximately a 24×15 inch rectangle.
Apply Filling: Use a rubber spatula to evenly smooth the cinnamon sugar filling across the entire dough rectangle.
Form Roll: Starting from the long edge, roll the dough tightly into a jelly-roll style log.
Slice Rolls: Cut the rolled dough into 12 equal slices and arrange them in a greased 9×13-inch baking pan.
Second Rise: Cover the pan and let the rolls rise for 10 minutes.
Preheat Oven: Preheat your oven to 375°F.
Warm Eggnog: Gently warm the remaining eggnog until just warm to the touch (not hot).
Add Eggnog to Rolls: Pour the warm eggnog evenly over the rolls, letting it soak around them.
Bake Rolls: Bake for 25-28 minutes, checking around 20 minutes. If browning too fast, tent with foil. Rolls are done when the center roll looks cooked and not doughy when gently pulled.
Prepare Frosting: While rolls cool, blend softened cream cheese and butter using a hand mixer until smooth.
Finish Frosting: Add nutmeg, cinnamon, eggnog, and powdered sugar to the cream cheese mixture. Beat thoroughly until combined and creamy.
Frost Rolls: Spread the frosting over the cooled cinnamon rolls evenly.
Storage: Store any leftovers in an airtight container to maintain freshness.

Notes

The dough should remain slightly tacky after kneading; avoid adding too much extra flour.
Allowing the dough to rise too much before baking will result in overly airy rolls.
For a more controlled rise, use the warm oven method described.
Check on rolls during baking to prevent over-browning; tent with foil if necessary.
Roll sizes may vary slightly; adjust baking time accordingly.
Use room temperature ingredients for best dough texture.
These rolls are best enjoyed fresh but can be reheated gently before serving.

Keywords: eggnog cinnamon rolls, holiday cinnamon rolls, festive breakfast, creamy frosting rolls, spiced cinnamon rolls