5.0 from 3 reviews
Eggnog Cinnamon Rolls
A holiday version of cinnamon rolls infused with eggnog and covered in a bourbon-spiked cream cheese frosting.
Yield: 12 rolls
For the rolls:
  • 2 cups eggnog
  • 6 Tbsp granulated sugar
  • 2 tsp salt
  • ¼ cup unsalted butter
  • 1 egg, slightly beaten
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
  • ¼ tsp ground nutmeg
  • 6 cups all-purpose flour
For the filling:
  • ¼ cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 tsp ground cinnamon
For the icing:
  • 6 oz cream cheese (at room temperature)
  • 1 ¼ cup powdered sugar
  • 1 Tbsp Bourbon
  • 1 Tbsp eggnog
For the rolls:
  1. Place eggnog in a saucepan over medium heat and bring just to a boil.

  2. Combine 6 tablespoons of the sugar, the salt, and the butter in a large bowl, pour the hot eggnog over it, and let cool to 110-115°F.

  3. Add egg and yeast to the cooled mixture, and mix well with wooden spoon or dough whisk.

  4. Add the nutmeg and flour; mix until the dough is soft.

  5. Transfer the dough to a well-floured board and knead until very smooth and elastic, about 5 minutes (you can also use a stand mixer with a dough hook if you don’t knead by hand).

  6. Place the dough in a large, well-greased bowl, cover with plastic wrap, and let rise until doubled in volume, about 1 hour.

  7. Grease a 9X13-inch pan; set aside.

  8. Punch the dough down, place on a well-floured board, and roll it out into a 10x24-inch rectangle and brush it with the melted butter.

  9. Combine the sugar and cinnamon and sprinkle the mixture over the butter.

  10. Starting at one of the long sides, roll the dough up, and pinch the seam tight to seal.

  11. Using a serrated knife, cut the dough into 2 inch thick slices, and place them in the prepared pan. Cover with plastic wrap and let rise one more time, until doubled in size, about 1 hour.

  12. Preheat the oven to 350°F.

  13. When the rolls have risen, bake until golden brown, about 25 minutes. Let cool for about 5 minutes.

  14. While rolls are cooling, prepare the icing (recipe follows). Drizzle the icing over the rolls and serve warm.

For the icing:
  1. Mix all the ingredients together until smooth. If too thin add more powdered sugar; if too thick, add more eggnog.

  2. Recipe created by Sweet Recipeas.

Eggnog Cinnamon Rolls |

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  1. Love them

  2. I am making these rolls today, but was always under the impression that active dry yeast had to be proofed unlike instant. Maybe I’m missing something but was wondering about that.

  3. Delicious! But they took an hour to bake not 25 minutes.

  4. I can not wait to make this recipe for my family for Christmas morning. I have just one question though.
    Do you think I could refrigerate the shaped, panned, (and covered with plastic wrap) rolls for the 2nd rise, and then bring to room temperature in the morning, and then bake them?
    Don’t really want to get up so early to make these from the beginning. (Going to church Christmas Eve and won’t get to bed till really late).
    Thanks in advance for your advice and guidance.

    • Hi Peggy,
      Yes, refrigerate the shaped rolls overnight and then let them come to room temperature – longer if need to let them rise before baking.
      Wishing your family a very Merry Christmas!

  5. They are great. I added one cup of dried cherries plumped in any type of fruit juice, I used pineapple. Heat and cover for a few minutes and pour liquid into the dough mixture, or use it to proof the yeast.

  6. Excellent recipe. Mine turned out large and delicious.

  7. Excellent! These turned out huge, light, and fluffy. These will be a “must do” every holiday season.

  8. yummy sweet rolls!

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