Hello friends, welcome to Djalali Cooks! The midweek slump known as Wednesday is about to get a little sweeter with today’s post. Christmas is right around the corner, so it’s the perfect time to share Eggnog Cinnamon Rolls. This is a recipe I found on Half Baked Harvest about seven years ago and I have been making it every Christmas since. They are perfect for Christmas morning with a hot cup of coffee.
This enriched dough comes together really quickly and it’s very easy. In a stand mixer with a dough hook attachment, mix together the sugar, 3.5 cups of flour and the rapid rising yeast. Then add the eggnog, eggs, butter, salt and vanilla. Mix until the dough forms into a smooth, slightly sticky dough ball. If the dough is too sticky, add more flour, one tablespoon at a time until the dough is more smooth than sticky. I used about three more tablespoons of flour.
Cover the bowl with plastic wrap and let it rise for about 1 hour, or until it’s doubled in size. While the dough is rising, prepare the filling. Mix brown sugar and cinnamon and let your butter soften to room temperature. Line the bottom of a 9″ x 13″ baking dish with parchment paper and set aside.
When the dough is doubled in size, turn it out on a lightly floured surface and punch the dough down. Then roll it out into a, roughly 10″ x 16″ rectangle.
Spread the softened butter on the surface. Then spread the cinnamon sugar mixture over the butter.
Time to Roll!
Start with the long side of the dough closest to you and make a tight roll, pinch the ends closed as you go.
Then, make 12-15 slices. A good trick is to slice the roll with a string of dental floss. I didn’t have plain dental floss, so I cut mine with a sharp knife, which squished my rolls a bit. But I was able to reshape them a little when I placed them in the baking dish.
Cover the baking dish with plastic wrap and let rise for about 20-30 minutes. Meanwhile preheat the oven to 350 degrees. Bake the rolls for 25-30 minutes, until they are golden brown.
While the rolls are baking, make the frosting. In a medium bowl, mix eggnog and vanilla. I used vanilla bean paste instead of extract. Add the powdered sugar and stir to a smooth consistency.
While the rolls are still hot, drizzle on the frosting!
These cinnamon rolls are so good! The enriched dough has a beautiful light sweetness to it. The eggnog flavor is light as well; it doesn’t overwhelm the cinnamon roll, but just adds a festive holiday flavor.
I hope you give these Eggnog Cinnamon Rolls a try! You can make the rolls on Christmas Eve and instead of giving them the second rise, just cover them with plastic warp and pop them in the fridge overnight. Take them out half an hour before baking, and wake up your household with the wonderful aroma of fresh baked cinnamon rolls on Christmas morning!
Thank you for spending some of your day with me! If you would like another festive holiday bake, try my Pumpkin Cream Cheese Muffins. And remember, you can always find me on Instagram, facebook and Pinterest. Give me a follow and drop me a line to say hello!
Eggnog Cinnamon Rolls
These Cinnamon Rolls are not too sweet. With a light eggnog flavor, they are so festive and perfect for Christmas morning!
- 3.5 - 4 cups all-purpose flour plus more for dusting
- 1 packet Rapid Rise Yeast
- 2 tbsp. Brown Sugar
- 1/4 tsp. Kosher Salt
- 3/4 cup Eggnog, warmed
- 3 large Eggs
- 1 tsp. Vanilla extract or Vanilla Bean Paste
- 1/2 cup Salted Butter, melted
- 3/4 cup Brown Sugar
- 2 tbsp. Ground Cinnamon
- 1/2 cup Salted Butter, at room temperature
- 1/4 cup Eggnog, warmed
- 2 tsp. Vanilla Extract, or Vanilla Bean Paste
- 1.5 cups Powdered Sugar
In a stand mixer with a dough hook attachment, mix together the sugar, 3.5 cups of flour and the rapid rising yeast. Then add the eggnog, eggs, butter, salt and vanilla. Mix until the dough forms into a smooth, slightly sticky dough ball. If the dough is too sticky, add more flour, one tablespoon at a time until the dough is more smooth than sticky.
Cover the bowl with plastic wrap and let proof for 1 hour, or until doubled in size.
Meanwhile, in a medium bowl, mix the cinnamon and brown sugar for the filling. Let the butter come to room temperature.
Line the bottom of a 9"x13" baking dish with parchment paper.
Turn the dough out on a lightly floured surface and punch it down. Then roll it out to a 10" x 16" rectangle.
Spread the room temperature butter over the surface of the dough. Sprinkle the cinnamon sugar mixture over the butter.
Starting with the long side closest to you, tightly roll the dough, pinching the ends closed as you roll.
With a sharp knife, make 12-15 slices and place the slices in the baking dish.
Cover the baking dish with plastic wrap and let proof for 20-30 minutes. Preheat oven to 350 degrees.
Make the frosting by mixing the eggnog and the vanilla, then stir in the powdered sugar. Stir to a smooth consistency.
Bake the rolls for 25-30 minutes until golden brown.
Immediately drizzle the frosting over the cinnamon rolls.
If you are using Active Dry Yeast as opposed to Rapid Rise Yeast, mix the yeast with the eggnog and sugar and let sit for 5-10 minutes, until the yeast is bubbly and foamy. Then mix in the flour and proceed with the dough recipe as listed.