Eggnog Cinnamon Rolls Recipe
on Oct 30, 2014, Updated Jan 01, 2024
If you are a fan of cinnamon rolls you are going to really like this Eggnog Cinnamon Rolls Recipe during the holiday season. I have to admit I have always been scared to even attempt making homemade cinnamon rolls.. The whole process seemed extremely intimidating. I finally decided it was time to face my fears last week. I have been thinking about items I would like for our holiday breakfast. Last year I recalled seeing many cinnamon roll recipes with a yummy looking eggnog glaze. Issue number one was: finding Eggnog this early in the fall. I made my first stop at United Dairy Farmers and had no luck. I was told the first week of November stock would be on the shelves. Then I was shopping at Kroger and noticed some shelf stable Eggnog that is available year round. BINGO! I could now face my fears and make some Eggnog Cinnamon Rolls.
Eggnog Cinnamon Rolls Recipe
Making homemade cinnamon rolls is so much easier than it looks. I was amazed at how easy this recipe came together. If you are fearing the whole process… have no fear!
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These EggNog Cinnamon Rolls turned out PERFECT! I was so excited to showcase them to the hubby and kiddos this past weekend. I will admit that my kiddos could not believe they were homemade. I received many comments about them being “just like a gourmet bun”. The hubby was joking around and thought I had actually went and purchased cinnamon rolls to stage as if I had made them, lol. YUP.. they looked and tasted that good.
I am now super excited to make these Eggnog Cinnamon Rolls for our guests over the holidays. They are going to make a perfect brunch addition to serve up!
The ingredients needed for Eggnog Cinnamon rolls are quite simple. This recipe will be perfect for making a delish dessert with leftover eggnog.
INGREDIENTS
Dough:
1/2 cup Milk
1/2 cup Eggnog
2 1/4 tsp Active Dry Yeast
1/4 cup Sugar
4 tbsp melted Butter
1 Egg
1 tsp Vanilla
2 3/4 cup Flour
Filling:
1/2 cup softened Butter
1/2 cup Sugar
3 tbsp Cinnamon
Glaze:
2 cup Powdered Sugar
1/3 cup Eggnog
2 tbsp melted Butter
DIRECTIONS
Heat the milk and eggnog just until feels warm (about 100 degrees)
Sprinkle the yeast on top and leave it sit for 10 minutes.
Whisk in the egg, butter and vanilla.
In a stand mixer with whisk attachment, add the flour and sugar and run on low for 3 minutes.
Switch to dough hook attachment.
Add the wet ingredient mixture in the center and mix on low speed dough comes together.
Increase to medium and knead until the dough sticks to the hook (6-8 minutes).
Shape dough into a ball.
Clean mixer bowl and lightly grease with butter.
Return the dough to the bowl and turn to coat.
Cover with towel and allow to rise until doubled (about 1 1/2 hours).
Flour your work surface, and roll
On a lightly floured surface, roll the dough into roughly 12×15″ rectangle.
With longer side facing you, spread butter over the the surface, except for 1/2″ edge opposite you.
Mix together your sugar and cinnamon and sprinkle mixture evenly over buttered area.
Roll the dough towards the unbuttered edge, trying not to leave gaps.
Gently rub water along the unbuttered edge and continue rolling to seal up the roll.
Cut the roll into 12 even pieces.
Line a 9×13″ pan with parchment paper and place buns in the pan, leaving a little space between each. You can use multiple smaller pans if desired.
Cover with towel and allow to rise about 45 minutes.
Preheat the oven to 325.
Bake until golden brown (20-30 minutes).
Cool for 15 minutes.
Combine powdered sugar, melted butter and eggnog and whisk until well blended.
Transfer the glaze to piping bag and drizzle over rolls.
EggNog Cinnamon Rolls Recipe
Ingredients
- Dough:
- 1/2 cup Milk
- 1/2 cup Eggnog
- 2 1/4 tsp Active Dry Yeast
- 1/4 cup Sugar
- 4 tbsp melted Butter
- 1 Egg
- 1 tsp Vanilla
- 2 3/4 cup Flour
- Filling:
- 1/2 cup softened Butter
- 1/2 cup Sugar
- 3 tbsp Cinnamon
- Glaze:
- 2 cup Powdered Sugar
- 1/3 cup Eggnog
- 2 tbsp melted Butter
Instructions
- Heat the milk and eggnog just until feels warm (about 100 degrees)
- Sprinkle the yeast on top and leave it sit for 10 minutes.
- Whisk in the egg, butter and vanilla.
- In a stand mixer with whisk attachment, add the flour and sugar and run on low for 3 minutes.
- Switch to dough hook attachment.
- Add the wet ingredient mixture in the center and mix on low speed dough comes together.
- Increase to medium and knead until the dough sticks to the hook (6-8 minutes).
- Shape dough into a ball.
- Clean mixer bowl and lightly grease with butter.
- Return the dough to the bowl and turn to coat.
- Cover with towel and allow to rise until doubled (about 1 1/2 hours).
- Flour your work surface, and roll
- On a lightly floured surface, roll the dough into roughly 12x15" rectangle.
- With longer side facing you, spread butter over the the surface, except for 1/2" edge opposite you.
- Mix together your sugar and cinnamon and sprinkle mixture evenly over buttered area.
- Roll the dough towards the unbuttered edge, trying not to leave gaps.
- Gently rub water along the unbuttered edge and continue rolling to seal up the roll.
- Cut the roll into 12 even pieces.
- Line a 9x13" pan with parchment paper and plae buns in the pan, leaving a little space between each. You can use multiple smaller pans if desired.
- Cover with towel and allow to rise about 45 minutes.
- Preheat the oven to 325.
- Bake until golden brown (20-30 minutes).
- Cool for 15 minutes.
- Combine powdered sugar, melted butter and eggnog and whisk until well blended.
- Transfer the glaze to piping bag and drizzle over rolls.
