Eggnog Cinnamon Rolls

5 from 1 vote

These are the fluffiest, most flavorful eggnog cinnamon rolls! They are homemade, buttery cinnamon rolls that are covered with eggnog cinnamon roll icing. These are not to be missed this holiday season! Perfect served with our homemade eggnog for Christmas brunch!

Prep Time3

Cook Time25

Total Time3 25

Course: Breakfast, Brunch

Cuisine: American

Servings: cinnamon rolls

Author: Eden

Cost: $10

Ingredients

Eggnog Cinnamon Rolls

1/2 ounce yeast rapid rise, two 1/4 ounce packets
1/4 cup warm water
1/2 cup eggnog
1/4 cup milk
1 1/2 cups unsalted butter divided into 1 cup melted and 1/2 cup room temp.
1/2 cup sugar
2 large eggs
1 tsp salt
3 1/2 cups all-purpose flour a little extra for rolling
1/4 cup cinnamon for the filling
1/2 cup sugar for the filling

Eggnog Cinnamon Roll Icing

4 tbsp unsalted butter
4 ounces cream cheese must be softened
6 tbsp eggnog
2 cups confectioners’ sugar powdered sugar

Instructions

Activate the Yeast: Dissolve the rapid rise yeast in ¼ cup of warm water and set aside.
Warm the Liquids: In a small saucepan, gently warm the milk and eggnog until it's lukewarm but not hot.
Mix the Dough: In a large mixing bowl, combine melted butter, sugar, eggs, and the yeast mixture.
Slowly add the flour and warm milk mixture, stirring until combined.
If using an electric mixer with a bread hook, mix on low until the dough forms.
Flour your hands and remove the dough.
Knead the Dough: On a floured surface, knead the dough for about 5 minutes until it's soft and elastic.
Place the dough in a greased bowl, cover it with a towel, and let it rise for 1 ½ hours until it doubles in size.
When doubled, punch down the center and prepare a floured surface to roll the dough.
Roll It Out: Roll it out on a floured surface into a 15x9 inch rectangle.
Brush the entire surface of the dough with melted butter.
Add the Filling: In a small bowl, mix sugar and cinnamon, and generously sprinkle it over the butter.
Roll and Slice: Starting from the long side, tightly roll the dough into a log. Slice into 12-15 rolls and place them in a greased baking dish.
Place cinnamon roll slices an inch or two apart in a baking dish.
Second Rise: Cover the rolls and let them rise for another 45 minutes, or refrigerate overnight for a stress-free morning bake.
Bake: Preheat the oven to 350°F and bake the cinnamon rolls for 25-30 minutes, or until they are lightly golden.
Make the Icing: While the cinnamon rolls bake, whip up the eggnog cream cheese icing by combining all icing ingredients and mixing on high until smooth and fluffy.
Frost and Enjoy: Spread the icing generously over the warm cinnamon rolls and enjoy every bite!

Notes

These cinnamon rolls rise twice: once before shaping them and once after they're cut and in the baking dish. The second rise can be overnight in the refrigerator.

Bring it to room temperature and bake.

While the rolls are baking, it's time to make the glaze. If the glaze curdles, don't worry. Just add a bit more powdered sugar and continue to beat on high until it's smooth and creamy.

Nutrition