Ultimate Homemade Eggnog Cinnamon Rolls

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I can’t get enough of holiday baking. It just feels right to fill my kitchen with warm, comforting smells. This year, I really wanted to amp up the classic cinnamon roll. I did it by creating these Homemade Eggnog Cinnamon Rolls.

Swapping in rich eggnog makes the dough unbelievably soft and brings in all those cozy spices. It’s an absolute game-changer for Christmas morning.

I know how much we all need a simple, yet indulgent recipe during the busy season. This one is designed to give you maximum flavor with minimal fuss. Let’s get into it!

Ingredients

For the Rolls

• All-Purpose Flour: 4 to 4 and 1/2 cups (480 g to 540 g)
• Sugar (granulated): 1/4 cup (50 g)
• Yeast (instant or rapid-rise): 2 teaspoons (10 ml)
• Salt: 1 teaspoon (5 ml)
• Eggnog (full-fat, warmed slightly): 1 cup (240 ml)
• Butter (unsalted, melted): 1/4 cup (1/2 stick, or 55 g)
• Egg (large): 1

For the Filling

• Butter (unsalted, softened): 1/2 cup (1 stick, or 113 g)
• Brown Sugar (packed): 1 cup (200 g)
• Ground Cinnamon: 2 tablespoons (30 ml)

For the Eggnog Cream Cheese Glaze

• Cream Cheese (softened): 4 ounces (113 g)
• Powdered Sugar (confectioners’ sugar): 2 cups (240 g)
• Eggnog (full-fat): 3 to 5 tablespoons (45 to 75 ml)
• Vanilla Extract: 1/2 teaspoon (2.5 ml)
• Nutmeg (freshly grated): 1 small pinch

Instructions

1. Make the Dough

• In a large mixing bowl or the bowl of a stand mixer, combine 2 cups (240 g) of the flour, the 1/4 cup (50 g) of sugar, the 2 teaspoons (10 ml) of yeast, and 1 teaspoon (5 ml) of salt. Mix well.
• In a separate bowl, whisk together 1 cup (240 ml) of slightly warmed eggnog, 1/4 cup (55 g) of melted butter, and 1 large egg. The eggnog should be warm (about 105°F to 115°F or 40°C to 46°C) but not hot, to activate the yeast without killing it.
• Add the wet ingredients to the dry ingredients and mix until just combined. Gradually add the remaining flour, 1/2 cup (60 g) at a time, until the dough comes together and is slightly sticky but manageable.

2. Knead, Rise, and Roll

• Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until it is smooth and elastic. If using a stand mixer, knead for 5 minutes on low speed. A smooth dough ensures a soft, fluffy roll.
• Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1 and 1/2 hours, or until it has doubled in size.
• Punch the dough down gently and roll it into a large rectangle, about 18 inches by 12 inches (45 cm by 30 cm).

3. Fill and Cut

• In a small bowl, mix the 1 cup (200 g) of brown sugar and 2 tablespoons (30 ml) of cinnamon.
• Spread the 1/2 cup (113 g) of softened butter evenly over the entire dough rectangle. The butter should be easy to spread, not melted. Sprinkle the cinnamon-sugar mixture evenly over the butter, ensuring it reaches the edges.
• Starting from the long edge, roll the dough up tightly into a log. The tighter the roll, the better the final shape. Use a sharp, non-serrated knife or dental floss to slice the log into 12 equal rolls, each about 1 1/2 inches (4 cm) thick.
• Place the rolls snugly in a lightly greased 9×13-inch (23×33 cm) baking dish, leaving a small gap between them.

4. Second Rise and Bake

• Option 1 (Quick): Cover the dish and let the rolls rise in a warm place for another 30 to 45 minutes until visibly puffy.
• Option 2 (Overnight): Cover the dish tightly with plastic wrap and refrigerate overnight (up to 16 hours). The next morning, remove the rolls and let them sit at room temperature for about 1 hour before baking. This cold fermentation develops a deeper flavor.
• Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until golden brown.

5. Glaze and Serve

• While the rolls cool slightly, prepare the glaze: Beat the 4 ounces (113 g) of softened cream cheese and 2 cups (240 g) of powdered sugar until smooth. Add the 1/2 teaspoon (2.5 ml) of vanilla and the pinch of nutmeg.
• Beat in the eggnog, 1 tablespoon at a time, until the glaze reaches your desired drizzling consistency—it should be thick but pourable.
• Spread or drizzle the glaze generously over the warm cinnamon rolls and serve immediately.

Pro Tips for Perfect Homemade Eggnog Cinnamon Rolls

• Use Softened Butter: For the filling, the butter must be truly softened, not melted. Softened butter creates a sticky layer that adheres the filling to the dough, preventing it from leaking out during baking and ensuring perfect spirals.
• The Power of Warmth: Yeast loves warmth. If your kitchen is cool, place the covered bowl (for the first rise) or the baking dish (for the second rise) inside a cold oven with just the oven light turned on. This generates enough gentle heat (around 80°F or 27°C) to help the dough rise properly.
• Flour Consistency: Avoid adding too much flour. The dough should remain slightly tacky after kneading, not stiff. If it’s too stiff, the rolls will be dense and dry.
• Dental Floss Method: To get perfect, neat circles without squishing the dough, slide a piece of unflavored dental floss under the rolled log, cross the ends over the top, and pull to slice through the dough cleanly.

Frequently Asked Questions (FAQs)

1. Can I substitute the eggnog? You can use whole milk, but you will lose the distinct holiday flavor. To compensate, add an extra 1/4 teaspoon (1.25 ml) of grated nutmeg to the dough mixture if you substitute milk for the eggnog.
2. How do I prevent the rolls from drying out overnight? The key is to wrap the baking dish tightly. Use two layers of plastic wrap and press it directly against the rolls to prevent air contact, which causes drying.
3. My rolls didn’t rise; what happened? This usually means your yeast was either old (always check the expiration date) or the eggnog was too hot (above 120°F or 49°C) when you added it, which deactivated the yeast.
4. Can I use bread flour? Yes, bread flour is a great option! It has a higher protein content and will produce a slightly chewier, more structured roll, which can handle the dense filling better. Use the same measurements as for all-purpose flour.
5. How much glaze should I use? The glaze is the final decadent touch! These rolls are best when the glaze is thick and coats the rolls while they are still warm, allowing some of it to melt down into the spirals, adding incredible moisture.

Variations to Make It Your Own

• Bourbon Glaze: For a grown-up twist, add 1 teaspoon (5 ml) of bourbon to the eggnog glaze. The bourbon enhances the vanilla and nutmeg notes beautifully.
• Cranberry Swirl: Before rolling the dough, spread a thin layer of canned cranberry sauce (about 1/4 cup or 60 ml) over the cinnamon-sugar filling. This adds a lovely, tart, festive swirl.
• Pecan Crunch Topping: Before glazing, sprinkle the warm rolls with a mixture of melted butter, brown sugar, and chopped pecans, then bake for an extra 5 minutes to create a crunchy, toffee-like topping.
• Orange Zest Brightness: Add the zest of one whole orange to the sugar and cinnamon mixture for the filling. The bright citrus flavor offers a nice contrast to the heavy spices and dairy of the eggnog.

Storage and Reheating

• To Store (Baked and Glazed): Store leftover rolls in an airtight container at room temperature for up to 2 days. The glaze may soften and slightly soak into the rolls, but they remain delicious.
• To Store (Baked, No Glaze): If you prefer a crisp top, store the baked, unglazed rolls in an airtight container. When reheating, make a fresh batch of glaze.
• To Reheat: The best way to reheat is by wrapping individual rolls loosely in foil and heating them in a 300°F (150°C) oven for about 10 minutes, or microwave for 15 to 20 seconds.

Common Mistakes to Avoid

• Cold Eggnog: Using eggnog straight from the fridge will drastically slow down or even prevent the yeast from activating. Always ensure it’s slightly warmed (lukewarm) before mixing with the yeast.
• Thin Filling: Ensure your butter is softened, not melted. If the butter is too soft or liquid, the filling will leak out of the dough spirals during the second rise and baking, resulting in a less flavorful, dry filling inside the rolls.
• Skipping the Second Rise: The second rise is essential for achieving the final light, airy texture. Even if you refrigerate overnight, the dough needs that hour at room temperature to proof properly before hitting the heat of the oven.

Final Thoughts on Christmas Morning Magic

I absolutely love how these rolls turned out. The eggnog infusion gives them such a comforting, seasonal taste I look forward to every year. These Homemade Eggnog Cinnamon Rolls infuse your holiday morning with warmth and comfort.

The rich eggnog dough, the spiced cinnamon filling, and the creamy glaze combine to create a truly irresistible centerpiece. This recipe turns your Christmas brunch into a genuine holiday indulgence with minimal active effort. I truly hope this helps you feel inspired to try it yourself.