Cinnamon rolls are a recurring breakfast treat in our house on lazy weekends this time of year. I serve them with hot cocoa or hot apple cider and I love the cozy start to the day. If I’m thinking ahead, I’ll actually start them the night before and let them do their final rise in the fridge while we sleep. Then all I have to do is bake them the next morning.

While it’s hard to beat classic cinnamon rolls, I love this seasonal variation with an eggnog spin. There’s eggnog in the rolls, I’ve added freshly grated nutmeg to the filling to bring out more of the eggnog flavor, and the baked rolls are topped with an easy eggnog glaze.

Eggnog Cinnamon Rolls

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 12 rolls

Serving Size: 1 roll

Eggnog Cinnamon Rolls

Ingredients

    For the rolls:
  • 3/4 cup eggnog
  • 4 tablespoons unsalted butter
  • 3 cups all-purpose flour
  • 1 packet (2 1/4 teaspoons) active-dry yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 large eggs
  • For the filling:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup light or dark brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • For the icing:
  • 1 cup powdered sugar, sifted
  • 2-3 tablespoons eggnog
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon freshly grated nutmeg

Directions

To make rolls, warm eggnog and butter in small saucepan over low heat until butter is melted. Remove from heat and cool 5 minutes, or until temperature reaches 120-130°F.

In bowl of stand mixer fitted with dough hook, combine 1 1/2 cups flour with yeast sugar and salt. Add warm eggnog mixture and mix until incorporated. Add eggs one a time, mixing after each addition. Add remaining flour 1/4 cup at a time until dough clears sides of bowl but is still sticky to the touch. Continue to knead dough in mixer until smooth and elastic, about 5-7 minutes.

Place dough in buttered bowl, cover with plastic wrap, and let rise in warm place until doubled, about 1 hour.

Gently punch down dough to release gases and knead a few times by hand. Reshape dough into ball, cover with plastic wrap and let sit for 10 minutes.

On lightly floured surface, roll dough out into large rectangle about 1/4-inch thick. Cover dough with 1/2 cup softened butter. For filling, combine brown sugar, cinnamon and nutmeg and sprinkle on top of butter.

Starting with one long side, gently roll up dough into one big log. Use sharp knife to cut dough into 12 equal rounds. Place in buttered 9x13-inch baking dish or 2 buttered 9-inch round pans. Cover with plastic wrap and let rise another 30 minutes. Meanwhile, preheat the oven to 350°F.

Bake rolls until golden, about 20 minutes. Let cool slightly.

To prepare icing, whisk together powdered sugar, eggnog, vanilla and nutmeg. Drizzle over warm cinnamon rolls. Let sit 5 minutes before serving.

Store leftover cinnamon rolls in an airtight container for up to 3 days.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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