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Freshly baked Eggnog Cinnamon Rolls topped with creamy eggnog cream cheese frosting in a white baking dish.

Eggnog cinnamon rolls

  • Author: mimarecipes100@gmail.com
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 45 minutes
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Description

These eggnog cinnamon rolls are the ultimate holiday breakfast treat! Soft, fluffy homemade cinnamon rolls are made with rich eggnog, filled with buttery cinnamon sugar, and topped with a dreamy eggnog cream cheese frosting. Every bite is warm, cozy, and packed with festive flavors like vanilla, cinnamon, and nutmeg. Perfect for Christmas morning, holiday brunches, or cozy winter weekends, these irresistible rolls are guaranteed to become a new family tradition. Serve them warm and watch them disappear!

Ingredients

Scale

Dough

  • 4 cups all-purpose flour
  • 2¼ teaspoons active dry yeast
  • 1 cup warm eggnog
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract

Filling

  • ½ cup softened butter
  • ¾ cup brown sugar
  • 2 tablespoons ground cinnamon
  • ½ teaspoon ground nutmeg

Frosting

 

  • 8 ounces cream cheese, softened
  • ¼ cup butter, softened
  • 2 cups powdered sugar
  • 3–4 tablespoons eggnog
  • 1 teaspoon vanilla extract
  • Pinch of nutmeg

Instructions

  • Activate the yeast in warm eggnog with sugar.
  • Mix in eggs, butter, vanilla, salt, and flour to form a soft dough.
  • Knead until smooth and let rise until doubled.
  • Roll into a rectangle, spread with butter, and sprinkle with the cinnamon filling.
  • Roll tightly, slice into 12 rolls, and place in a greased baking dish.
  • Let rise again until puffy.
  • Bake at 350°F (175°C) for 22–28 minutes.
  • Beat together the frosting ingredients and spread over the warm rolls.
  • Serve warm and enjoy!

Notes

  • Use full-fat eggnog: It creates a richer flavor and a softer, more tender dough.
  • Check your yeast: If the yeast doesn’t become foamy after 5–10 minutes, it’s no longer active and should be replaced.
  • Warm, not hot: Heat the eggnog to 105–110°F (40–43°C). If it’s too hot, it can kill the yeast.
  • Measure flour correctly: Spoon the flour into the measuring cup and level it off with a knife. Too much flour can make the rolls dry and dense.
  • Don’t skip the second rise: This helps create light, fluffy cinnamon rolls with a soft texture.
  • Roll the dough tightly: A tight roll creates beautiful cinnamon swirls and helps keep the filling in place.
  • Bake just until golden: Overbaking can dry out the rolls. Remove them from the oven when they’re lightly golden and cooked through.
  • Frost while warm: Spread the eggnog cream cheese frosting over the warm rolls so it melts into every layer.
  • Make ahead: Prepare the rolls the night before, refrigerate overnight, and let them sit at room temperature for 45–60 minutes before baking.
  • Storage: Keep leftover rolls in an airtight container for up to 2 days at room temperature or 5 days in the refrigerator. Reheat for 15–20 seconds in the microwave before serving.
  • Freezing: Freeze unfrosted rolls for up to 3 months. Thaw overnight in the refrigerator, warm them, and add fresh frosting before serving for the best taste.

Find it online: https://mimarecipes.com/eggnog-cinnamon-rolls/