Looking for the perfect Christmas morning breakfast? Look no further!
These eggnog cinnamon rolls are light, fluffy, and flavored perfectly of all the warm eggnog flavors that you know and love.
Ingredients
rolls
- 3-1/2 to 4 cups all-purpose flour + more for dusting
- 1 package or 2-1/4 teaspoon instant yeast
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 3/4 cup eggnog, warmed
- 3 large eggs, room temperature
- 1 teaspoon vanilla
- 1 stick (1/2 cup) butter, room temperature
filling
- 3/4 cup brown sugar
- 2 tablespoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1 stick (1/2 cup) butter, room temperature
icing
- 1/4 cup eggnog, warmed
- 2 tablespoons butter, melted
- 2 teaspoons vanilla
- 1-1/2 cups powdered sugar
Instructions
- Dough: To make dough, combine 3-1/2 cups flour, yeast, brown sugar, and salt in the bowl of a stand mixer fitted with a hook attachment. Add in the eggnog, eggs, vanilla, and butter. Mix until the flour is incorporated, 4-5 minutes. Dough should be slightly sticky and should pull away from the sides of the bowl. If dough seems too wet, add more flour up to 1 tablespoon at a time up to 1/2 cup more.
- Cover the bowl, with plastic wrap and let rise in a warm spot for 1 hour or until doubled in size. Meanwhile, make the filling.
- Filling: In a small bowl, combined brown sugar, cinnamon, and nutmeg. Spray a 9×9-inch dish with nonstick cooking spray and set aside.
- Assembly: When ready, lightly dust a work surface with flour. Turn out dough to the counter, punch down, and roll in an approximate 10×16-inch rectangle. Spread the room temperature butter evenly over the dough, leaving half an inch on the top without butter. Sprinkle the cinnamon sugar mixture over the butter.
- Starting with the bottom long edge, carefully roll dough into a tight log. When you reach the edge, pinch to seal.
- Using dental floss, cut into 12 rolls. Place rolls in prepared baking dish. Cover and let rise another 20-30 minutes.
- Preheat oven to 350ºF and bake 25-30 minutes or until golden brown.
- Icing: Meanwhile, make the icing. In a medium bowl, whisk together the eggnog, butter, vanilla, and powdered sugar until smooth and combined.
- Spread over warm rolls and serve!
- Cinnamon rolls can be kept covered and room temperature for up to 3 days.
Eggnog Cinnamon Rolls
To make dough, combine 3-1/2 cups flour, yeast, brown sugar, and salt in the bowl of a stand mixer fitted with a hook attachment. Add in the eggnog, eggs, vanilla, and butter. Mix until the flour is incorporated, 4-5 minutes. Dough should be slightly sticky and should pull away from the sides of the bowl. If dough seems too wet, add more flour up to 1 tablespoon at a time up to 1/2 cup more.
Cover the bowl, with plastic wrap and let rise in a warm spot for 1 hour or until doubled in size.
Meanwhile, make the filling.
In a small bowl, combined brown sugar, cinnamon, and nutmeg. Spray a 9×9-inch dish with nonstick cooking spray and set aside.
When ready, lightly dust a work surface with flour. Turn out dough to the counter, punch down, and roll in an approximate 10×16-inch rectangle.
Spread the room temperature butter evenly over the dough, leaving half an inch on the top without butter. 
Sprinkle the cinnamon sugar mixture over the butter.
Starting with the bottom long edge, carefully roll dough into a tight log. When you reach the edge, pinch to seal.
Using dental floss, cut into 12 rolls. Place rolls in prepared baking dish.
Cover and let rise another 20-30 minutes.
Preheat oven to 350ºF and bake 25-30 minutes or until golden brown.
Meanwhile, make the icing. In a medium bowl, whisk together the eggnog, butter, vanilla, and powdered sugar until smooth and combined.
Spread over warm rolls and serve!
Cinnamon rolls can be kept covered and room temperature for up to 3 days.
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