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Easy Eggnog Cinnamon Rolls

Eggnog Cinnamon Rolls
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Bake easy Eggnog Cinnamon Rolls with this familyapproved recipe from my Texas kitchen These homemade rolls are holiday comfort food my kids love Get the recipe

Ingredients

Scale
  • 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
  • 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
  • 4 cups powdered sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup eggnog
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  • 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.
  • Combine Wet Ingredients. Add the melted butter, eggs, vanilla extract, and remaining sugar to the yeast mixture. Whisk until everything is well combined.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Bake. Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until golden brown.
  • 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.
  • Frost and Enjoy! Let the rolls cool slightly before frosting. Serve warm and enjoy!

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