Eggnog Cinnamon Rolls
Servings 12 people
This recipe for Homemade Cinnamon Rolls is made with instant potato flakes to create un ultra soft texture you won't be able to resist. Cream is poured over them for gooeyness and then a thick cream cheese icing makes them over the top yummy!
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 9x9-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 16x18-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 13x18-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
Calories: 553kcal | Carbohydrates: 72g | Protein: 9g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 264mg | Potassium: 203mg | Fiber: 2g | Sugar: 36g | Vitamin A: 889IU | Vitamin C: 0.4mg | Calcium: 126mg | Iron: 1mg
Find it online: www.sugarandsoul.co/eggnog-cinnamon-rolls/