Homemade Eggnog Cinnamon Rolls
Why is it that we only have eggnog around Christmas time? I’m just wondering….when did that start? And why do we only have it that one time of year? I love eggnog and was super excited to try these Homemade Eggnog Cinnamon Rolls. I love a good cinnamon roll anyway, but add in the eggnog flavor and I’m an instant fan! In this recipe you will make your own dough, but you could cut some time down by getting a refrigerated dough that is already prepared.
- ½ cup of milk
- ½ cup of eggnog
- 2¼ teaspoons of Active dry yeast
- ¼ cup of sugar
- 4 tablespoons of melted butter
- 1 egg
- 1 tsp of vanilla
- 2¾ cups of flour
- ½ cup of softened butter
- ½ cup of sugar
- 3 tablespoons of cinnamon
- 2 cups of powdered sugar
- ⅓ cup of eggnog
- 2 tablespoons of melted butter
- To make the dough, heat the milk and eggnog just until it feels warm (about 100 degrees)
- Sprinkle the yeast on top and leave it to sit for 10 minutes.
- Whisk in the egg, butter and vanilla.
- In a separate bowl, use a stand mixer, with a whisk attachment, to mix the flour and sugar. Run on low for 3 minutes.
- Switch to the dough hook attachment then add the wet ingredient mixture in the center and mix on low speed until the dough comes together.
- Increase to medium and knead until the dough sticks to the hook (6-8 minutes). Then shape the dough into a ball.
- Clean mixer bowl and lightly grease with butter.
- Return the dough to the bowl and turn to coat. Cover with a towel and allow to rise until doubled (about 1½ hours).
- Flour your work surface, and roll the dough into roughly 12x15" rectangle.
- With the longer side facing you, spread softened butter (for the filling) over the the surface, except for ½" of the edge opposite you.
- Mix together your sugar and cinnamon and sprinkle mixture evenly over buttered area.
- Roll the dough towards the un-buttered edge, trying not to leave gaps.
- Gently rub a small amount of water along the un-buttered edge and continue rolling to seal up the roll. Then cut it into 12 even pieces.
- Line a 9x13" pan with parchment paper and place the cinnamon rolls in the pan, leaving a little space between each. You can use multiple smaller pans if desired. Cover with a towel and allow to rise for about 45 minutes.
- Preheat the oven to 325 degrees Fahrenheit and bake until golden brown (20-30 minutes).
- Cool for 15 minutes.
- To make the glaze, combine powdered sugar, melted butter and eggnog and whisk until well blended.
- Transfer the glaze to piping bag and drizzle over rolls.
I know the word “homemade” can be kind of scary sometimes. I know the amount of prep time for these Homemade Eggnog Cinnamon Rolls definitely gave me a shock. But you have to remember there is a lot of that time that is just for the dough to sit and rise. So your actual cooking time is not too long. Be sure to check out all of our amazing recipes HERE!
If you are like me and my family, we like to have breakfast at all times of the day. This is a great cookbook for breakfast lovers!