Indulge in Festive Bliss: The Ultimate Eggnog Cinnamon Rolls Recipe

As the holiday season draws near, there’s nothing quite like the comforting aroma of freshly baked goods filling your home. These extraordinary eggnog cinnamon rolls are more than just a treat; they’re a celebration of festive flavors, designed to bring warmth and joy to your table. Imagine sinking your teeth into a roll with a uniquely soft, subtly spiced eggnog dough, generously swirled with a rich cinnamon filling that also incorporates a hint of eggnog, and crowned with a luscious, tangy eggnog cream cheese icing. This recipe promises a truly unforgettable holiday breakfast or dessert experience.

Eggnog is more than just a drink; it’s a rich, creamy custard-like beverage made with milk, eggs, sugar, and an aromatic blend of spices like nutmeg. This inherent richness makes it an absolutely perfect ingredient for baking, especially in cinnamon rolls. When incorporated into the dough, eggnog imparts an incredible softness and depth of flavor, transforming ordinary rolls into something truly special. But we don’t stop there! To ensure maximum eggy-noggy goodness, we even pour extra eggnog around the raw rolls just before they bake. This ingenious step allows the rolls to absorb even more of that creamy goodness as they bake, resulting in an exceptionally moist, tender, and deeply flavored pastry.

Mastering Your Eggnog Cinnamon Rolls: Expert Baking Tips

Achieving bakery-quality eggnog cinnamon rolls at home is entirely possible with a few key techniques. Follow these essential tips to ensure your rolls are as fluffy, moist, and flavorful as possible:

• Precision in Flour Measurement is Crucial: The foundation of any great roll is a well-balanced dough. Always spoon your flour into the measuring cup and then level it off with a straight edge. Dipping the measuring cup directly into the flour bag compacts it significantly, leading to an excess of flour. This can result in a dry, dense, and less tender cinnamon roll, which is the last thing we want for our fluffy eggnog treats.
• Invest in High-Quality Eggnog: Since eggnog is truly the star of this recipe, its quality directly impacts the final flavor. Opt for a premium brand of eggnog, ideally one that boasts a rich, creamy texture and a robust, well-spiced flavor profile. Avoid generic store brands that might be thinner or less flavorful, as this could dilute the distinctive taste we’re aiming for. A good quality eggnog will infuse every component of these rolls with unparalleled richness.
• The Eggnog “Bath” for Ultimate Moisture: This is a game-changer! After arranging your rolled-up cinnamon rolls in the pan for their second rise, generously pour about half a cup of eggnog around them. It’s perfectly fine if some drizzles over the tops of the rolls. As the rolls bake, they will slowly absorb this liquid, creating an incredibly moist, almost custardy bottom layer that’s utterly irresistible. This technique guarantees a super soft interior and prevents the rolls from drying out.
• Achieve the Perfect Dough Consistency: When kneading the dough, whether by hand or with a stand mixer, aim for a texture that is tacky but not overly sticky. The “window pane test” is an excellent indicator: take a small piece of dough and gently stretch it with your fingers. If you can stretch it thin enough to see light pass through without tearing, your dough has developed sufficient gluten and is ready for its first rise. This elasticity is key to creating light, airy rolls.
• Room Temperature Ingredients for Seamless Blending: Ensure all your dairy ingredients, including milk, eggnog, butter, and eggs, are at room temperature before you begin. Room temperature ingredients emulsify more easily, creating a smoother, more consistent dough and icing. Cold ingredients can cause butter to seize and yeast to activate less effectively, leading to a lumpy dough or a less impressive rise.
• Patience with Proofing: Dough rising (proofing) is a critical step that requires patience. Don’t rush it. Providing a warm, draft-free environment (like a slightly warmed, then turned-off oven) allows the yeast to work its magic, doubling the dough in size and creating that signature light and airy texture. Proper proofing is what makes cinnamon rolls so delightfully soft and tender.

Serving and Storage Suggestions

These eggnog cinnamon rolls are best enjoyed warm, fresh out of the oven, with the icing just slightly melted and gooey. They make an exceptional holiday breakfast, a delightful brunch centerpiece, or a cozy evening dessert. Pair them with a hot cup of coffee, tea, or even a glass of chilled eggnog for the ultimate festive experience. For an extra touch of elegance, consider garnishing with a sprinkle of fresh nutmeg or a dusting of cinnamon before serving.

Should you have any irresistible rolls left over, store them in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate for up to a week. To reheat, simply pop them in the microwave for 15-30 seconds or in a preheated oven (300°F/150°C) for about 10-15 minutes until warmed through. The dough remains remarkably soft and moist even after reheating, making them a delicious treat for days to come.

If you’re a fan of rich, comforting cinnamon rolls, you might also enjoy exploring my other beloved recipes, such as these classic homemade cinnamon rolls or the wonderfully spiced gingerbread cinnamon rolls. Each offers a unique flavor profile perfect for different occasions.

If you absolutely adored this recipe, please consider leaving a star review! Your feedback is incredibly valuable. I’d also love to see your creations! Make sure to tag me on Instagram @stephaniesweettreats. For more delicious inspiration and baking ideas, don’t forget to follow me on Pinterest.

Recipe Video Guide

5 stars from 1 review

Eggnog Cinnamon Rolls

Stephanie Rutherford

These eggnog cinnamon rolls are perfect to make for the holidays! The dough is super soft and made with eggnog, it is filled with cinnamon filling and eggnog poured around the rolls. It is topped with eggnog cream cheese icing!

Print Recipe
Pin Recipe
Leave a Review

Prep Time: 1 hour hr

Cook Time: 30 minutes mins

Resting Time: 1 hour hr 20 minutes mins

Total Time: 2 hours hrs 50 minutes mins

Servings: 12 rolls

Ingredients

Eggnog Dough

• 1/2 cup Milk, warmed to 110℉
• 1/2 cup Eggnog, warm to 110℉
• 2 1/4 tsp Active dry yeast, one full packet (7 grams)
• Sprinkle of White granulated sugar
• 4 1/2 cups All-purpose flour
• 1 tsp Salt
• 1/4 cup White granulated sugar
• 10 TBSP Unsalted butter, room temperature and cubed.
• 2 Large eggs, room temperature

Cinnamon Filling

• 1/2 cup Unsalted butter, room temperature
• 3/4 cup Brown sugar, packed
• 1 1/2 TBSP Ground cinnamon
• 1/2 cup Eggnog

Eggnog Cream Cheese Icing

• 4 oz Cream cheese, room temperature
• 4 TBSP Unsalted butter, room temperature
• 1 1/4 cup Powdered sugar, sifted
• 1 tsp Pure vanilla extract
• 2 TBSP Eggnog

Instructions

Eggnog Dough

1. In a microwave-safe bowl, gently heat the milk in the microwave for approximately 1 minute, until it reaches a temperature of 110℉. Sprinkle the active dry yeast and a dash of white granulated sugar over the warmed milk. Allow this mixture to sit undisturbed for 10 minutes; the yeast should become foamy, indicating it has activated. In a separate bowl, warm the eggnog to a similar temperature.
   1/2 cup Eggnog,
   2 1/4 tsp Active dry yeast,
   Sprinkle of White granulated sugar,
   1/2 cup Milk
2. This recipe is designed for a stand mixer equipped with a dough hook. (For instructions on how to make this dough by hand, please refer to the recipe notes section below.) In a large mixing bowl, sift the all-purpose flour. To the sifted flour, add the granulated sugar, salt, cubed room-temperature unsalted butter, and the lightly beaten large eggs. Once your yeast mixture is foamy and ready, incorporate it into the dry ingredients along with the warmed eggnog.
   4 1/2 cups All-purpose flour,
   1 tsp Salt,
   1/4 cup White granulated sugar,
   10 TBSP Unsalted butter,
   2 Large eggs
3. Attach the dough hook to your stand mixer and mix on low speed until the ingredients start to come together and a cohesive dough begins to form. Increase the speed to medium and continue kneading for approximately 5 minutes. The dough is properly kneaded when it passes the “window pane test”: you should be able to gently stretch a small piece of dough thin enough between your fingers to see light coming through it without it tearing. The dough should feel tacky to the touch but not excessively sticky to your hands.
4. Preheat your oven to 200°F (93°C). Lightly spray a large mixing bowl with nonstick cooking spray. Transfer the prepared dough into this bowl and cover it loosely with a clean kitchen towel. Place the bowl in the warmed oven, then immediately turn off the oven and crack the door slightly open. Allow the dough to rise in this warm environment for 1 hour, or until it has visibly doubled in size.

Cinnamon Filling

1. Using a mixer, combine the room-temperature unsalted butter, packed brown sugar, ground cinnamon, and salt. Beat these ingredients together on high speed for 2 minutes until the mixture is exceptionally smooth and fluffy. The goal here is to thoroughly aerate the butter and brown sugar, making the filling wonderfully easy to spread. Set this delicious filling aside.
   1/2 cup Unsalted butter,
   3/4 cup Brown sugar,
   1 1/2 TBSP Ground cinnamon
2. Once the dough has completed its first rise, transfer it to a lightly floured surface. Using a rolling pin, roll the dough out evenly until it is approximately 1/4 inch thick and forms a large rectangular shape.
3. With an offset icing spatula or the back of a spoon, carefully spread the cinnamon filling evenly over the entire surface of the rolled-out dough. Be sure to extend the filling all the way to the edges for consistent flavor in every bite.
4. Starting from one of the shorter sides, carefully and tightly roll the dough into a log. Once rolled, use a serrated knife to neatly trim off any uneven ends. For precise and equal portions, use a measuring tape to cut the dough log into 12 uniform rolls. A helpful trick is to first cut the log into fourths, and then divide each fourth into three equal pieces.
5. Generously spray a 9×13 inch baking pan with nonstick baking spray. Carefully arrange the cut cinnamon rolls into the prepared pan, leaving a little space between each. Cover the pan loosely with a kitchen towel and allow the rolls to rise for a second time, for about 20 minutes. After this brief rise, pour the reserved 1/2 cup of eggnog around the rolls, allowing it to pool at the bottom of the pan.
   1/2 cup Eggnog
6. While the rolls are completing their second rise, preheat your oven to 375°F (190°C). Bake the rolls for 28-33 minutes, or until their tops are beautifully light golden brown. For an accurate measure of doneness, the internal temperature of the rolls should reach over 160°F (71°C).

Eggnog Cream Cheese Icing

1. Once your cinnamon rolls are out of the oven, it’s time to prepare the delectable icing. In a small bowl, use a hand mixer to beat the room-temperature cream cheese and unsalted butter on high speed for 1 minute until well combined and smooth. Gradually add the sifted powdered sugar and mix on low speed until fully incorporated and smooth. Finally, add the pure vanilla extract and the remaining eggnog. Mix on low speed initially to prevent splashing, then switch to high speed and beat until the icing is smooth, creamy, and wonderfully spreadable.
   4 oz Cream cheese,
   4 TBSP Unsalted butter,
   1 1/4 cup Powdered sugar,
   1 tsp Pure vanilla extract,
   2 TBSP Eggnog
2. After the baked cinnamon rolls are no longer actively bubbling (meaning they’ve cooled slightly but are still warm), use a spoon to generously dollop the eggnog cream cheese icing on top of each roll. Gently spread the icing evenly over the surface of each roll. For an optional decorative touch and an extra layer of flavor, you can sprinkle them with gingersnap crumbs. Serve immediately and enjoy!

Notes

Flour Measurement: Always make sure your flour is spooned into the measuring cup and then leveled off, or use a kitchen scale for the most accurate measurement. Compacted flour can significantly dry out the dough, affecting its texture and softness.
Ingredient Temperature: For best results, pull out all dairy ingredients (milk, eggnog, butter, cream cheese, eggs) at least 2 hours before you plan to begin baking. This allows them to come to room temperature, ensuring better mixing and a smoother dough and icing.
Making the Dough by Hand:
If you don’t have a stand mixer, you can still make this delicious dough by hand.
1. In a large bowl, after combining the dry ingredients, gradually add the wet ingredients (yeast mixture, eggnog, beaten eggs, cubed butter). Start mixing with a rubber spatula until the dough begins to come together.
2. Once a shaggy dough has formed, switch to using your hands. Turn the dough out onto a lightly floured surface.
3. Knead the dough vigorously by hand for 5-8 minutes. The kneading process is crucial for developing gluten, which gives the rolls their structure and chewiness.
4. To check if the dough is ready, perform the “window pane test”: carefully stretch a small piece of dough apart with your fingers. Hold it up to a light source; if you can see light through it without it tearing, your dough is perfectly kneaded and ready for its first rise.

Calories: 496kcal,
Carbohydrates: 72g,
Protein: 7g,
Fat: 26g,
Saturated Fat: 16g,
Polyunsaturated Fat: 1g,
Monounsaturated Fat: 7g,
Trans Fat: 1g,
Cholesterol: 85mg,
Sodium: 250mg,
Potassium: 154mg,
Fiber: 2g,
Sugar: 22g,
Vitamin A: 845IU,
Vitamin C: 1mg,
Calcium: 89mg,
Iron: 2mg

Did you make this recipe?Please leave a star rating and review below!