Eggnog Cinnamon Rolls

The first chilly breeze of November always gets me thinking about eggnog. Now, I know some folks only drink it straight from the carton, but in my Texas kitchen, eggnog is an invitation to get creative. And this year, that creativity led to these absolutely decadent Eggnog Cinnamon Rolls. I’ve been making cinnamon rolls for my family for years, and adding eggnog to the dough and the frosting? Well, let’s just say it’s a game-changer. The warm spices, the creamy sweetness… they’re perfect for a cozy holiday breakfast or brunch. These rolls are guaranteed to bring the family running to the kitchen! Y’all are going to learn how to make the softest, most flavorful cinnamon rolls, with a unique eggnog twist that’ll make them a holiday favorite.

Why This Recipe Works

These Eggnog Cinnamon Rolls aren’t just delicious; they’re also surprisingly easy to make, even on a busy holiday morning. I’ve streamlined the process so you can enjoy warm, homemade cinnamon rolls without spending all day in the kitchen. This recipe is truly special for busy families because:

• It’s make-ahead friendly: You can prepare the dough the night before and let it rise in the fridge for a stress-free morning.
• Kid-approved flavors: The eggnog adds a subtle sweetness and spice that kids love, without being overpowering.
• Freezer-friendly: Leftovers (if there are any!) can be easily frozen for a quick and easy treat later.

I’ve made this recipe at least a half dozen times in the past few weeks, tweaking it each time to make it foolproof. I can confidently say that this version is the best yet! The secret? Using a touch of brown butter in the filling for an extra layer of nutty flavor. And don’t skimp on the spices – they really make the eggnog flavor shine.

Ingredients

• For the Dough:
  • 1 cup whole milk, warmed to 110-115°F
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 4 cups all-purpose flour, plus more for dusting
• For the Filling:
  • 1/2 cup (1 stick) unsalted butter, browned
  • 1/2 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
• For the Eggnog Frosting:
  • 4 cups powdered sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup eggnog
  • 1 teaspoon vanilla extract
  • Pinch of salt

Ingredient Notes:

Let’s talk ingredients, y’all. Here’s why each one matters and some helpful substitutions.

• Yeast: Active dry yeast needs that warm milk to wake it up. Make sure the milk isn’t too hot, or you’ll kill the yeast! If you’re using instant yeast, you can skip the proofing step and add it directly to the dry ingredients.
• Butter: Browning the butter for the filling adds a nutty depth that elevates these rolls. But if you’re short on time, regular melted butter works just fine.
• Eggnog: Of course, the star of the show is eggnog! I prefer using store-bought eggnog for convenience, but homemade eggnog would be amazing too. If you can’t find eggnog, you can substitute with milk and add a little extra nutmeg and cinnamon to taste.
• Spices: Don’t be afraid to adjust the spices to your liking. If you love nutmeg, add a little more! If you’re not a fan of cloves, leave them out. It’s all about making these rolls your own.

[IMAGE SUGGESTION: Ingredient flat lay on rustic wooden cutting board, showcasing flour, spices, eggs, butter, and a carton of eggnog. | Alt: “Ingredients for Eggnog Cinnamon Rolls arranged on a wooden cutting board.”]

Step-by-Step Instructions

Alright, let’s get baking! Here’s how to make these heavenly Eggnog Cinnamon Rolls:

1. Step 1: Proof the Yeast. In a large bowl, combine the warm milk, yeast, and a teaspoon of sugar. Let it sit for 5-10 minutes, or until foamy. This means the yeast is active and ready to go!
2. Step 2: Combine Wet Ingredients. Add the melted butter, eggs, vanilla extract, and remaining sugar to the yeast mixture. Whisk until everything is well combined.
3. Step 3: Add Dry Ingredients. Gradually add the flour and salt to the wet ingredients, mixing with a wooden spoon or dough hook until a shaggy dough forms.
4. Step 4: Knead the Dough. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it’s smooth and elastic. You can also use a stand mixer with a dough hook. I learned after the third try that if the dough is too sticky, add flour 1 tablespoon at a time until it comes together.
5. Step 5: First Rise. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
6. Step 6: Prepare the Filling. While the dough is rising, prepare the filling. In a medium bowl, combine the browned butter, brown sugar, cinnamon, nutmeg, and cloves. Mix well.
7. Step 7: Assemble the Rolls.
   • Turn the dough out onto a lightly floured surface and roll it into a 12×18 inch rectangle.
   • Spread the filling evenly over the dough.
   • Starting from the long edge, roll the dough tightly into a log.
   • Using a sharp knife or dental floss, cut the log into 12 even slices.
8. Step 8: Second Rise. Place the rolls in a greased 9×13 inch baking dish. Cover with plastic wrap or a clean towel and let them rise for 30-45 minutes, or until puffy.
9. Step 9: Bake. Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until golden brown.
10. Step 10: Make the Frosting. While the rolls are baking, prepare the frosting. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Gradually add the eggnog and vanilla extract, mixing until smooth. Add a pinch of salt.
11. Step 11: Frost and Enjoy! Let the rolls cool slightly before frosting. Serve warm and enjoy!

Expert Tips from My Kitchen

After making these dozens of times, here’s what I’ve learned:

• Don’t overheat the milk: Too hot milk will kill the yeast. Aim for 110-115°F. If you don’t have a thermometer, the milk should feel warm but not hot to the touch.
• Brown the butter for extra flavor: Browning the butter adds a nutty, caramel-like flavor to the filling that’s absolutely divine. Just be careful not to burn it!
• Use dental floss to cut the rolls: This is my favorite trick for getting perfectly even cinnamon roll slices. Simply slide the floss under the log and pull it through.
• Don’t overbake the rolls: Overbaked cinnamon rolls are dry and tough. Bake them until they’re golden brown and the centers are set.
• Add a pinch of salt to the frosting: This balances out the sweetness and enhances the flavors.
• Warm the frosting for easy drizzling: If your frosting is too thick, microwave it for a few seconds to make it easier to drizzle.
• Make them kid-friendly: Let the kids help with assembling the rolls or decorating them with sprinkles. It’s a fun activity for the whole family!

Storage & Meal Prep

Here’s how to store, reheat, and meal prep these Eggnog Cinnamon Rolls:

• Storage: Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
• Reheating: Reheat cinnamon rolls in the microwave for 20-30 seconds, or in the oven at 350°F (175°C) for 5-10 minutes.
• Freezing: Freeze unfrosted cinnamon rolls in an airtight container for up to 2 months. Thaw overnight in the refrigerator and frost before serving.
• Make-Ahead: Prepare the dough the night before and let it rise in the refrigerator. In the morning, roll out the dough, fill it, and bake as directed. This is a huge time-saver!
• Batch Cooking: Double or triple the recipe and freeze extra rolls for a quick and easy breakfast or brunch anytime.

Substitutions & Variations

Want to customize these Eggnog Cinnamon Rolls? Here are some ideas:

• Gluten-Free: Use a gluten-free all-purpose flour blend to make these rolls gluten-free. I haven’t tried this substitution yet, but readers have told me it works well.
• Dairy-Free: Use dairy-free milk, butter, and eggnog to make these rolls dairy-free.
• Seasonal Variations: Add pumpkin puree to the dough for pumpkin spice cinnamon rolls, or chopped cranberries and orange zest for cranberry orange cinnamon rolls.
• Flavor Twist Ideas: Add chocolate chips to the filling for chocolate eggnog cinnamon rolls, or chopped pecans or walnuts for nutty cinnamon rolls.

Frequently Asked Questions

Q: Can I make this ahead?

A: Absolutely! You can prepare the dough the night before and let it rise slowly in the refrigerator. This is a great time-saver, especially during the busy holiday season. Just take the dough out of the fridge about an hour before you want to roll it out, so it can warm up a bit.

Q: How do I know when it’s done?

A: The cinnamon rolls are done when they’re golden brown on top and the centers are set. A good way to check is to insert a toothpick into the center of one of the rolls – it should come out clean or with just a few moist crumbs attached. Don’t overbake them, or they’ll be dry!

Q: What can I substitute for eggnog?

A: If you can’t find eggnog, you can substitute with milk and add a little extra nutmeg and cinnamon to taste. You could also use a vanilla-flavored creamer for a similar flavor profile. The key is to add those warm spices to mimic the eggnog flavor.

Q: How do I store leftovers?

A: Leftover cinnamon rolls can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To keep them from drying out, you can wrap them individually in plastic wrap before storing them.

Q: Is this kid-friendly?

A: Yes, definitely! The subtle sweetness and spice of the eggnog are appealing to kids, and they’ll love helping you assemble the rolls. Just be mindful of the hot oven and supervise them closely.

These Eggnog Cinnamon Rolls are more than just a recipe; they’re a way to create warm, lasting memories with your family. The comforting aroma filling your home, the gooey sweetness on everyone’s faces – these are the moments we cherish. And trust me, these rolls are simple enough that even with a toddler hanging on your leg, you can whip them up.

So, grab your apron, gather your family, and get ready to bake up a batch of these delightful Eggnog Cinnamon Rolls. Let me know how it turns out in the comments below! I can’t wait to hear what y’all think. And if you loved this recipe, be sure to sign up for my newsletter and follow me on social media for more delicious, family-friendly recipes. If you are looking for another breakfast recipe, you should try my [INTERNAL LINK: Overnight French Toast Casserole]. Happy baking!

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