Eggnog Cinnamon Rolls

I had to! I just had to make something with eggnog before the holiday season is over. The only question was, what do I make? Eggnog pancakes? Eggnog waffles? Eggnog ice cream? Eggnog fried rice?

Just kidding about that last one. I almost had you there for a second, huh?

Then it hit me: I should make eggnog cinnamon rolls! I thought it might be something like an eggnog latte, which are amazing. Once I decided on my final eggnog treat choice, I wondered if anyone else had created something similar?

Sure enough, as I was searching around for any other eggnog cinnamon roll recipes out there, I found this one that features white chocolate. And then I got addicted to her site, and I’m a big fan now. 🙂 Ok, so back to the rolls.

Eggnog Cinnamon Rolls

1/2 cup butter
1/2 cup whole milk
1/2 cup eggnog
4 tablespoons sugar
1 tablespoon active dry yeast
1 egg + 1 egg yolk
1 1/2 teaspoons salt
3 1/3 cup flour

In a sauce pan, melt the butter over low heat. Once melted, remove the sauce pan from the heat and stir in the milk, eggnog, and sugar until the sugar dissolves. Pour in the yeast and give that a good stir (it does not need to dissolve). Allow that it sit for 6-8 minutes to allow the yeast to start working.

Mix together the flour and salt. Pour the yeast mixture into the flour and stir to combine. Stir in the eggs. Knead for 3-4 minutes. Place the dough ball in a lightly oiled bowl, cover and allow to rise in a cool dry place for 2 hours.

For the filling: 1/3 cup melted butter, 1/2 cup brown sugar and 1/2 tablespoon cinnamon. Roll the dough out on a lightly floured surface so that it’s about 1/4 to 1/2 inch thick. Brush the butter all over the surface.

Sprinkle on the sugar and cinnamon. Roll the dough up and slice into 2 to 2 1/2 inch thick pieces. Place in a well-buttered baking dish. If you have any leftover melted butter, feel free to brush the over the top. 🙂

Bake at 350°F for 25-30 minutes until the tops begin to turn golden brown. Next we need to make the eggnog glaze, which is where most of the eggnog flavor will come from.

Eggnog Glaze

1/4 cup + 2 tablespoons eggnog
1/4 teaspoon vanilla extract
2 cups powdered sugar

Whisk the sugar into the eggnog and extract until nearly no lumps remain. Pour the glaze over the warm cinnamon rolls.

If you are still on the fence about what to make for Christmas morning breakfast…I have a recommendation for you and add this Eggnog Pie to your holiday table as well! Enjoy! xo. Emma

Love this recipe? Check out this Eggnog French Toast Recipe!

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Ingredients

1x2x3x

• ▢ ½ cup butter
• ▢ ½ cup whole milk
• ▢ ½ cup eggnog
• ▢ 4 tablespoons sugar
• ▢ 1 tablespoon active dry yeast
• ▢ 1 egg + 1 egg yolk
• ▢ 1 ½ teaspoons salt
• ▢ 3 ⅓ cup flour

For the filling:

• ▢ ⅓ cup melted butter
• ▢ ½ cup brown sugar
• ▢ ½ tablespoon cinnamon

Glaze:

• ▢ ¼ cup + 2 tablespoons eggnog
• ▢ ¼ teaspoon vanilla extract
• ▢ 2 cups powdered sugar

Instructions

• In a sauce pan, melt the butter over low heat. Once melted, remove the sauce pan from the heat and stir in the milk, eggnog, and sugar until the sugar dissolves. Pour in the yeast and give that a good stir (it does not need to dissolve). Allow that it sit for 6-8 minutes to allow the yeast to start working.
• Mix together the flour and salt. Pour the yeast mixture into the flour and stir to combine. Stir in the eggs. Knead for 3-4 minutes. Place the dough ball in a lightly oiled bowl, cover and allow to rise in a cool dry place for 2 hours.
• Roll the dough out on a lightly floured surface so that it’s about 1/4 to 1/2 inch thick. Brush the butter all over the surface. Sprinkle on the sugar and cinnamon. Roll the dough up and slice into 2 to 2 1/2 inch thick pieces. Place in a well-buttered baking dish. If you have any leftover melted butter, feel free to brush the over the top.
• Bake at 350°F for 25-30 minutes until the tops begin to turn golden brown. Next we need to make the eggnog glaze, which is where most of the eggnog flavor will come from.
• Whisk the sugar into the eggnog and extract until nearly no lumps remain. Pour the glaze over the warm cinnamon rolls.

Credits // Author and Photography: Emma Chapman