Description
Eggnog Cinnamon Rolls combine the festive flavors of creamy eggnog and warm spices with soft, fluffy cinnamon rolls. Perfect for holiday gatherings, these sweet rolls feature a tender yeast dough enriched with eggnog, cinnamon, and nutmeg, baked to golden perfection and topped with a smooth vanilla glaze.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup eggnog, warmed
- 1/4 cup butter, melted
- 1 large egg
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Filling
- Butter for spreading (about 2 tablespoons)
- Sugar for sprinkling (about 1/4 cup)
- Ground cinnamon for sprinkling (about 1 tablespoon)
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Activate the yeast: In a bowl, combine the warm eggnog with active dry yeast. Let it sit for 5 minutes until the mixture becomes frothy, signaling the yeast is active and ready to use.
- Mix wet ingredients and spices: Add melted butter, sugar, egg, ground cinnamon, ground nutmeg, and salt into the yeast mixture. Mix thoroughly to combine all wet ingredients with the spices evenly distributed.
- Add flour and knead dough: Gradually incorporate the all-purpose flour into the wet mixture. Once combined, knead the dough until it becomes smooth and elastic. This should take about 5-7 minutes by hand or 4-5 minutes using a stand mixer with a dough hook.
- First rise: Place the dough in a greased bowl, cover with a cloth or plastic wrap, and let it rise in a warm spot for 1 hour or until it doubles in size. This resting activates the yeast and develops flavor and texture.
- Prepare the filling and roll out: After the dough has risen, roll it out on a floured surface into a rectangle. Spread a layer of softened butter evenly over the dough, then sprinkle the sugar and cinnamon mixture on top for the filling.
- Shape the rolls: Starting from one edge, roll the dough tightly into a log. Cut the log into 12 equal-sized rolls using a sharp knife or dental floss for clean cuts.
- Second rise: Place the cinnamon rolls in a greased baking dish, leaving a bit of space between them. Cover and let them rise again for 30 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 minutes or until they are golden brown on top.
- Prepare the glaze: While the rolls bake, mix the powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
- Glaze and serve: Once the cinnamon rolls are out of the oven and still warm, drizzle the vanilla glaze over the top. Serve immediately for best taste.
Notes
- Warm the eggnog before mixing with yeast, but do not let it get too hot or it will kill the yeast. Aim for about 100-110°F.
- Use softened butter for easier spreading on the dough.
- For softer rolls, cover the baking dish tightly during the second rise to prevent drying out.
- Optional: sprinkle chopped nuts or raisins in the filling for added texture.
- Store leftovers in an airtight container and reheat gently before serving.
- This recipe yields 12 medium-sized rolls, perfect for a holiday brunch or dessert.
