Description
This Eggnog Cinnamon Rolls recipe combines the warm, festive flavors of eggnog and cinnamon in a soft, fluffy roll, topped with a luscious eggnog cream cheese icing. Perfect for holiday breakfasts or special occasions, these cinnamon rolls offer a rich, comforting treat with a unique seasonal twist.
Ingredients
Scale
Eggnog Dough:
- 1/2 cup Milk, warmed to 110℉
- 1/2 cup Eggnog, warm to 110℉
- 2 1/4 tsp Active dry yeast, one full packet (7 grams)
- Sprinkle of White granulated sugar
- 4 1/2 cups All-purpose flour
- 1 tsp Salt
- 1/4 cup White granulated sugar
- 10 TBSP Unsalted butter, room temperature and cubed
- 2 Large eggs, room temperature
Cinnamon Filling:
- 1/2 cup Unsalted butter, room temperature
- 3/4 cup Brown sugar, packed
- 1 1/2 TBSP Ground cinnamon
- 1/2 cup Eggnog
Eggnog Cream Cheese Icing:
- 4 oz Cream cheese, room temperature
- 4 TBSP Unsalted butter, room temperature
- 1 1/4 cup Powdered sugar, sifted
- 1 tsp Pure vanilla extract
- 2 TBSP Eggnog
Instructions
- Activate Yeast: In a microwave-safe bowl, warm the milk to 110℉ by heating it for about one minute. Sprinkle the yeast and a small amount of sugar over the warmed milk and let it sit for 10 minutes until it becomes foamy, indicating the yeast is activated. Warm the eggnog separately to 110℉.
- Combine Dough Ingredients: In a large mixing bowl, sift the flour, then add the sugar, salt, cubed butter, and lightly beaten eggs. Once the yeast mixture is ready, add it along with the warmed eggnog to the dry ingredients.
- Knead Dough: Using a stand mixer with a dough hook, mix on low speed until dough forms. Increase to medium speed and knead for 5 minutes. The dough is ready when it passes the windowpane test: when stretched thinly, it should be translucent without tearing. Dough should be tacky but not overly sticky.
- First Rise: Preheat oven to 200°F. Lightly spray a large bowl with nonstick spray, place the dough inside, cover with a kitchen towel. Put the bowl in the warmed oven with the heat turned off and oven door cracked open. Let dough rise for 1 hour or until doubled in size.
- Prepare Cinnamon Filling: In a mixing bowl, beat the butter, brown sugar, and ground cinnamon on high speed for about 2 minutes until smooth and aerated for easy spreading. Set aside.
- Roll Dough: On a lightly floured surface, roll the risen dough out with a rolling pin into a large rectangle about 1/4 inch thick.
- Spread Filling: Use an offset spatula to evenly spread the cinnamon filling over the rolled-out dough, ensuring coverage to the edges.
- Form Rolls: Starting from the short side, roll the dough tightly into a log. Trim the ends with a serrated knife. Divide the log into 12 equal rolls by first cutting the log into quarters and then cutting each quarter into thirds.
- Second Rise: Spray a 9×13 inch baking pan with nonstick spray. Arrange the cinnamon rolls in the pan. Cover with a kitchen towel and let rise for 20 minutes. Pour 1/2 cup of eggnog around the rolls in the pan (not on top) to add moisture and flavor during baking.
- Bake Rolls: Preheat oven to 375°F. Bake rolls for 28-33 minutes until tops are lightly golden and an internal thermometer reads above 160℉ in the center.
- Make Icing: While rolls bake, beat butter and cream cheese on high speed for 1 minute with a hand mixer. Slowly add sifted powdered sugar and mix on low until combined. Add vanilla extract and eggnog, mixing first on low then increasing to high speed until the icing is smooth and creamy.
- Ice and Serve: After the rolls have cooled slightly and are no longer bubbly, spoon the eggnog cream cheese icing generously on top of each roll and spread evenly. Optionally, garnish with gingersnap crumbs for decoration.
Notes
- Flour measurement: Spoon and level flour or use a kitchen scale to avoid compacted flour which can dry out dough.
- Remove dairy ingredients from fridge about 2 hours before baking to bring them to room temperature.
- Hand mixing instructions: Mix wet ingredients into dry using a rubber spatula, then use hands to combine until a dough forms. Knead on lightly floured surface for 5-8 minutes until dough passes windowpane test.
- The dough should be tacky but not overly sticky for best results.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 380
- Sugar: 18g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
