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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

For the filling:

  • 1/3 cup melted butter
  • 1/2 cup brown sugar
  • 1/2 tablespoon cinnamon


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Whisk the sugar into the eggnog and extract until nearly no lumps remain. Pour the glaze over the warm cinnamon rolls.