There is something magical about homemade cinnamon rolls. I love making them as much as I love eating them (well, almost). I mean, what’s better than a gooey cinnamon bun fresh out of the oven? You’re probably saying “nothing, that’s what,” and I agree. But, hear me out. What about trying something a little different in the realm of holiday flavours? Leftover eggnog can be put to excellent use in non-beverage items, too, like these eggnog cinnamon rolls, for example (brilliant, right?).
The thing about cinnamon rolls is that you experiment with the flavours by changing up the filling or glaze. So, I adapted one of my favourite cinnamon roll recipes from Fleischmann’s Yeast by swapping out the milk for eggnog and adding a few healthy pinches of nutmeg for an extra holiday punch. The result? Buttery, pillowy soft, perfectly sweet buns that taste like a big hug.
Here’s what you need to know about this eggnog cinnamon roll recipe:
- They are easy to make, seriously. Cinnamon rolls used to intimidate me – kneading the dough, multiple rises – I get it. Trust me when I say this recipe is easy. It’s about 2 hours from start to finish, and they are worth the payoff. Believe in yourself!
- Underbake the rolls slightly – This is an important tip for baking cinnamon buns because it helps keep them soft and moist.
- Only frost the rolls you’re planning on eating right away – I find these cinnamon rolls keep best if you don’t frost them. Store the rolls and frosting in separate air-tight containers in the fridge. When you’re ready to eat one, pop it in the microwave for 30 seconds or in a 350°F oven for 10 minutes, and frost to your heart’s desire.
Eggnog Cinnamon Rolls
For the Dough:
1 ½ cups eggnog
6 tbsp butter
4 ½ cups flour, divided
1/3 cup granulated sugar
1 egg, room temperature
2 ¼ tsp (1 packet) quick-rise instant yeast
1 tsp salt
For the Filling:
¼ cup (1/2 stick) of butter or margarine, softened
¾ cup brown sugar
1 tbsp cinnamon
1 ½ tsp nutmeg
¼ tsp salt
For the Frosting:
4 oz cream cheese, room temperature
3 cups powdered sugar, sifted
½ cup (1 stick) unsalted butter, room temperature
3 tbsp eggnog
1 tsp vanilla
¼ tsp nutmeg
Pinch of salt
- Make the dough: Combine the eggnog and butter in a microwave-safe bowl. Microwave on high for 30 to 45 seconds, until the mixture is between 120°F to 130°F and the butter is mostly melted. If the liquid is too hot, let it cool before adding it to the yeast. Pour into the bowl of a stand mixer fitted with the paddle attachment. Add 2 cups of flour, sugar, egg, yeast and salt. Beat on low speed for about 3 minutes, occasionally stopping to scrape the sides of the bowl. Add 1 ½ cups more flour and beat until combined. Slowly add the remaining 1 cup of flour until the dough starts to pull away from the sides of the bowl and form a ball.
- Turn the dough out onto a well-floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour. Transfer the dough to an oiled bowl and cover with plastic wrap or a dishcloth. Let it rise in a warm spot for 1 hour or until it doubles in size.
- Make the filling: Combine the sugar, spice and salt in a small bowl and mix well. Set aside. Once the dough has risen, transfer it to the floured work surface. Roll it into an 18 x 12-inch rectangle. Spread the butter over the dough, leaving a ½-inch border. Sprinkle the sugar mixture over the butter, pressing it down it sticks. Starting from the long end closest to you, roll the dough into a log, pinching gently to keep it rolled up. Cut the dough crosswise with a sharp knife or kitchen floss with the seam side down into 12 equal pieces. Place the rolls into a 9 x 13-inch pan lined with parchment paper. Cover loosely with a dishcloth and let the dough rise in a warm spot for another hour or until they double in size.
- Preheat the oven to 350°F and bake for 25-30 minutes or until the tops are golden brown. Allow the rolls to cool.
- Make the frosting: Combine the cream cheese, powdered sugar, butter, eggnog, vanilla, nutmeg and salt in a medium bowl. Using an electric mixer, beat until smooth. Spread the icing over the cinnamon buns (only the ones you are eating right away). Serve warm.
Are they looking for more great recipes? Try this easy Cinnamon Bun Apple Cobbler recipe.
If you decide to make this recipe, let me know what you think in the comments below or tag @chrissymeetsworld on Instagram.