Eggnog Cinnamon Rolls
Bring delicious holiday magic straight to your kitchen with a batch of these Eggnog Cinnamon Rolls! Thick, fluffy homemade cinnamon rolls swirled with cozy cinnamon sugar and then infused with a rich blend of vanilla and creamy eggnog! And to make the holidays even easier, there’s an overnight option!
Your Kitchen Will Smell Like Christmas Morning
These Homemade Eggnog Cinnamon Rolls are the definition of holiday baking! Finished off with a silky, gooey eggnog glaze that melts into every swirl, these rolls are overflowing with festive flavor.
Not to worry, the eggnog flavor isn’t overpowering! Instead, it’s a subtle taste that combines with the rich blend of vanilla, cinnamon, and nutmeg, making for an indulgent breakfast (or treat!) that’s perfect for a cold winter morning, holiday brunch, or even gift-giving.
This recipe was designed with the holidays in mind, giving us an overnight, prep-ahead option! Gifting you an easy, stress-free, zero-kitchen-mess Christmas morning while still enjoying bakery-style cinnamon rolls for breakfast!
Rebecca’s Recipe Review
Taste: Rich blend of vanilla, cinnamon, and eggnog flavor. Eggnog isn’t overpowering but brings a hint of Christmas into classic cinnamon rolls.
Texture: Thick and fluffy with a gooey icing.
Ease: 5/10
Pros: Overnight recipe – make them on Christmas Eve for Christmas morning.
Cons: Requires a stand mixer for the best results.
Would I Make This Again? Yes, definitely my go-to winter cinnamon rolls!
Ingredients For Eggnog Cinnamon Rolls
Bake up a batch of these festive cinnamon rolls by creating the soft dough base that’s made of powdered milk, granulated sugar, bread salt, large eggs, large egg yolks, salted butter, and vegetable oil. This recipe then uses instant yeast as the leavening agent to give these rolls the perfect fluffy rise.
The magic for this breakfast treat comes with the addition of bread flour and instant mashed potato flakes. Since the bread flour has a higher gluten and protein content, it creates a softer, chewy bite for the cinnamon rolls.
Meanwhile, the starch from the potato flakes retains extra moisture to enhance the soft, tender texture of these cinnamon rolls even more.
And of course, we can’t forget the star of the show, eggnog! This is incorporated into the cinnamon roll dough for a subtle eggnog flavor that’s super delicious.
Once the dough is made, it then gets its cinnamon filling by using salted butter, vanilla bean paste, dark brown sugar, corn starch, ground cinnamon, ground nutmeg, and salt.
The eggnog cinnamon rolls then soak in eggnog to enhance the seasonal flavor even more. Though this step is optional, so if you prefer, you can skip it!
These Eggnog Cinnamon Rolls are then finished with an eggnog glaze that’s made of:
- Salted Butter
- Powdered Sugar
- Eggnog
- Vanilla Bean Paste
- Ground Nutmeg
- Salt
How To Make Eggnog Cinnamon Rolls
- Mix the bread flour, instant mashed potato flakes, powdered milk, granulated sugar, instant yeast, and bread salt together in a large bowl.
- Add in the eggnog, large eggs, and additional large egg yolks. Then mix the cinnamon roll dough together using a stand mixer fitted with a dough hook attachment.
- Mix in the melted salted butter until the mixture turns to sticky dough.
- Cover the bowl of dough and allow it to rest.
- Knead the dough until it becomes smooth and elastic. At the end of kneading, the texture of the cinnamon roll dough should be tacky and pliable.
- Brush vegetable oil onto the baking pan and then transfer the dough into it, rotating it in the pan so that it becomes oiled on all sides.
- Cover the pan of dough and then transfer it to a warm spot in your home to allow it to rise, doubling in size.
- Punch the dough down in the center and turn it out onto a lightly floured surface.
- Roll the dough out into a rectangle. Then line a large baking pan with parchment paper and set it aside.
- Prepare the filling by combining melted butter with vanilla bean paste, then brush the mixture all over the surface of the rolled-out dough.
- Stir together the dark brown sugar, corn starch, ground cinnamon, ground nutmeg, and salt in a medium bowl.
- Sprinkle the cinnamon sugar mixture over the dough that’s been brushed with butter. Using a rolling pin, roll the cinnamon sugar filling over to press it into the dough.
- Cut the dough into strips and then roll each one up to create a pinwheel.
- Transfer the rolls onto the parchment-lined baking sheet and then pour eggnog over the top of the cinnamon rolls. (Or skip this step if you prefer!) Then cover the rolls and allow them to rise while the oven preheats.
- Bake the homemade eggnog cinnamon rolls on the lowest rack until golden brown. Then transfer the pan to a wire rack to cool.
- Prepare the icing by mixing melted salted butter with powdered sugar, eggnog, vanilla bean paste, ground nutmeg, and salt until smooth. Then spread the icing over the top of the warm rolls. Serve and enjoy!
Rebecca’s Christmas Cinnamon Roll Tips
- Rectangular Pan for Proofing – Using a square pan for the dough’s initial rise helps it to take on that shape, making it easier to roll out. Whereas starting from a ball of dough requires more force and work to roll out into a rectangle.
- Doubling Time – It should take about 45 to 60 minutes in a warm spot to double in size, but for a cooler spot or cooler home it could take up to 75 to 90 minutes.
- Cinnamon Roll Filling – When melting the butter to brush on the dough, its important to use room temperature butter and then do a partial melt. The butter should be a creamy paste; if fully melted butter is used, it won’t hold the filling as well.
- Cutting The Dough – I prefer using a pastry mat to roll out the cinnamon roll dough; its nonstick surface makes it much easier to work with. I then use a pastry wheel cutter for clean cuts; however, a pizza wheel cutter would also work.
- Preparing the Pan – Instead of brushing the pan with vegetable or canola oil, you could spray it with a nonstick spray.
- Avoid Over Proofing – It’s important to keep a close eye on these rolls during the proofing process and baking. If they become over-proofed, the rolls can puff up so much that they squeeze some of the cream/butter out over the rim of the baking pan. To help avoid this, be sure to preheat the oven while the rolls are on their second rise.
- Bake Time – The cinnamon rolls are done baking when their centers reach 190 degrees F on an instant-read thermometer.
- Glaze Consistency – For a thinner eggnog glaze, just add a little extra heavy cream to thin it out.
Overnight Eggnog Cinnamon Rolls
Make these cinnamon rolls the day before, so that they just have to bake in the morning! A great option, especially for Christmas Eve or Christmas Day breakfast!
To do so, place the pan of rolls in the fridge overnight to do a cold proof for their second rise. Then in the morning, preheat the oven to 350 degrees F and remove the rolls from the fridge 10 minutes before baking.
Then transfer them to the oven to bake; overnight rolls may need an additional 5 minutes of baking time. However, check the centers of the rolls with a kitchen thermometer to be sure so that they don’t over-bake
Once they’re done baking, whip up the eggnog glaze, ice them, and enjoy!
How To Store Eggnog Cinnamon Rolls
Store Eggnog Cinnamon Rolls in an airtight container at room temperature for up to 3 days.
Cinnamon Roll Tools
- Pastry Wheel – Cut multiple evenly-sized strips at once!
- Pastry Mat – Easy cleanup and measuring!
- 13×18-inch Pan – A high-sided pan prevents overflow and is easy to cover and transport.
More Delicious Recipes For Cinnamon Rolls:
- Chocolate Cinnamon Rolls – Made with a sweet chocolate cinnamon filling and chocolate glaze!
- Easy Overnight Cinnamon Rolls – Prepped the night before for an easy morning!
- Sourdough Cinnamon Rolls – Includes easy-to-follow step-by-step instructions!
- Cinnamon Roll Casserole – Loaded with cinnamon, maple, pecans, and more!
- Easy No Yeast Cinnamon Rolls – Soft cinnamon rolls without the hassle of proofing!
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Eggnog Cinnamon Rolls
Ingredients
Dough
- 4½ cups bread flour 585g, spooned and leveled, plus extra if the dough is sticky
- ¾ cup instant mashed potato flakes 60g, plain variety
- ¼ cup powdered milk 35g
- ¼ cup granulated sugar 56g
- 2¼ teaspoons instant yeast (one packet)
- 1 teaspoon bread salt or salt
- 1¾ cups eggnog 420ml, room temperature
- 2 large eggs room temperature
- 2 additional large egg yolks room temperature
- 6 tablespoons salted butter 84g, melted
- 1 tablespoon vegetable or canola oil for coating the proofing pan
Filling
- ½ cup salted butter 113g, softened
- 1 tablespoon vanilla bean paste
- 1 cup dark brown sugar 215g, packed
- 2 tablespoons corn starch
- 2 tablespoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Topping
- ¾ cup eggnog 180mL
Icing
- ¼ cup salted butter 56g, melted
- 2 cups powdered sugar 240g
- ½ cup eggnog 120mL
- ½ tablespoon vanilla bean paste
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon salt
Instructions
Dough
- In a large bowl or stand mixer fitted with a dough hook attachment, mix together 4½ cups bread flour, ¾ cup instant mashed potato flakes, ¼ cup powdered milk, ¼ cup granulated sugar, 2¼ teaspoons instant yeast, and 1 teaspoon bread salt.
- Add in 1¾ cups eggnog, 2 large eggs, and 2 additional large egg yolks and mix for 15 seconds.
- Mix in the melted 6 tablespoons salted butter until thoroughly combined and the mixture resembles sticky dough.
- Cover the dough and let it rest in the bowl for 20 minutes.
- After resting, knead for about 8 minutes at medium-high speed (speed 6 on a stand mixer) until smooth and elastic. Resist the urge to add additional flour until the end.
- When the dough is ready, it should feel tacky (but not sticky) and pliable. Add additional flour 1 tablespoon at a time, if needed, mixing for about 30 seconds after each addition. Stretch and pull the sides of the dough to the center to create a ball.
- Brush 1 tablespoon vegetable or canola oil on a 9×9-inch pan and turn your dough out into it (you can spray with a nonstick spray instead). Rotate the dough so it’s oiled on all sides, then cover it with cling wrap and let it rise somewhere warm. It should double in size within 45 to 60 minutes in a warm home or 75 to 90 minutes in air conditioning. Note that the dough will expand outward in the pan, rather than upward, much like it would in a bowl; however, it should fill the pan and rise above it slightly when ready. Using a pan helps it form a square shape, which makes it easier to roll.
- Once the dough has doubled in size, punch it down in the center, then transfer it to a lightly floured surface.
- Roll it out into a 16×18-inch rectangle measuring; it doesn’t have to be exact. This Pastry Mat and Pastry Wheel Cutter are really helpful for the roll and cutting process!
- Line a large 13×18-inch rimmed baking pan (this is the one I use) with parchment paper. Set to the side.
Filling
- Partially melt ½ cup salted butter in the microwave for 10 to 15 seconds, then use a pastry brush to stir in 1 tablespoon vanilla bean paste and brush the butter mixture all over the surface of the dough. Yes, we are partially melting already room temperature butter because this allows us to do a quick partial melt and stir the butter into a creamy paste-like consistency for brushing. You don't want to use all melted butter for this step because it's too thin and won't hold the filling in as well.
- In a medium bowl, stir together 1 cup dark brown sugar, 2 tablespoons corn starch, 2 tablespoons ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt with a fork until mixed.
- Sprinkle the cinnamon sugar mixture over the butter, and use your hands to spread the mixture evenly over the dough, leaving a ½-inch border at one of the longer ends. Then, use a rolling pin to roll over the filling, or use your palms to press the sugar filling into the dough.
- Use a pizza or pastry cutter to cut the dough into 12 strips about 1½-inch wide, with the cuts starting from the longer (18-inch) side of the dough.
- Roll up each strip of dough to create a pinwheel, starting with the fully sugared end, making sure it's fairly tight, then securing with the exposed buttered end without sugar on it. You can brush more butter onto the outside of the roll if needed to secure the end.
- Place the rolls on the parchment-lined baking pan with a little space between.
- Pour ¾ cup eggnog over the top of the cinnamon rolls right before covering for their second rise, about 1 tablespoon over each roll. (You can skip this step if desired and carry on with the recipe with no additional changes).
- Cover the rolls with plastic wrap and allow to rise for 20 to 30 minutes before baking; they won't quite double in size. Preheat the oven to 350°F while the rolls undergo their second rise; this ensures the rolls can be placed directly into the oven when they are done and will not overproof while waiting for the oven to heat up.
- Bake the rolls on the lowest rack of the oven for 18 to 22 minutes or until golden brown. When done, the center of the rolls should read 190°F on an instant-read thermometer. Transfer the pan to a wire rack to cool.
- Overnight Bake: You can also place the rolls in the fridge overnight to do a cold proof for the second rise. Preheat the oven to 350℉ and remove the rolls from the fridge 10 minutes before baking. Overnight rolls may require an additional 5 minutes of baking time.
Icing
- Add the melted ¼ cup salted butter, 2 cups powdered sugar, ½ cup eggnog, ½ tablespoon vanilla bean paste, ⅛ teaspoon ground nutmeg, and ⅛ teaspoon salt until smooth. You can add a little extra heavy cream if you want it thinner, but the heat from the rolls helps it soften and soak in.
- Use a rubber spatula or spoon to spread the icing over the top of the warm rolls. This is a lot of icing, but it should absorb into the swirls of the rolls, making them extra gooey.
Notes
- Keep a close eye on the proofing and baking of these rolls; if they are over-proofed, they can puff up so much that they squeeze some of the cream/butter out over the rim of the pan while baking.
Nutrition
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