Soft and fluffy cinnamon rolls infused with the richness of creamy eggnog, swirled with caramelized brown sugar filling, and slathered in eggnog cream cheese frosting!
So I know that I just posted my Eggnog Nutella Trifle recently, but hear me out. Eggnog season is WAY too short, especially considering how exquisite it is and how many droolworthy possibilities it has. It’s one of those holiday delicacies that you have to take advantage of every single year because once it’s gone, it’s gone for TEN whole months.
With that being said, you might want to bake up a few batches of these HEAVENLY Eggnog Cinnamon Rolls, so that you can freeze some for later…
Why These Eggnog Cinnamon Rolls Are The Best
Packed with Eggnog: There’s absolutely no shortage of eggnog sweetness in these rolls. Not only is the dough infused with eggnog, but these rolls are generously slathered in the most delectable eggnog cream cheese frosting.
Extra Soft and Doughy: These cinnamon rolls bake up supremely soft, fluffy, and doughy. Even the corner pieces are incredibly tender and pillowy. Every single bite is like sinking your teeth into a cloud, which is why I recommend hiding at least a few rolls for yourself.
Eggnog Caramel: Before these rolls bake in the oven, they’re drizzled with a half cup of eggnog. Not only does this achieve a fluffier roll, but the eggnog combines with the cinnamon-brown sugar filling, creating the most wonderful caramel-like sauce in the bottom of the baking dish.
Tips For Extra Fluffy Rolls
Add Instant Vanilla Pudding Mix: To keep the rolls extra pillowy, I like to add some instant vanilla pudding mix to the dough. Not only do they bake up super soft, but the pudding mix also adds a little sweetness, eliminating the need to add any sugar.
Don’t Add Too Much Flour: Adding too much flour to the dough can make the cinnamon rolls tough and dry. I like to start with 3 cups, and add no more than 3 and 1/4 cups. You can tell that enough flour has been added when the dough just cleans the sides of the bowl. It should still stick to the bottom of the bowl.
Don’t Over-Work the Dough: Resisting the urge to over-work or over-mix the dough will result in a softer cinnamon roll. The only kneading that’s necessary is done in the mixer. Once you’ve turned it out on the floured board, sprinkle a little flour onto it, and roll it out. Make sure the rolling pin is dusted with flour as well to keep it from sticking.
Pour Eggnog Over the Rolls: Just before placing the rolls in the oven, pour a half cup of eggnog evenly over the rolls. The eggnog adds both moisture and fat, which the dough absorbs as it bakes. This not only results in a soft and pillowy texture, but it also creates an ooey gooey eggnog caramel sauce that coats the bottom of the rolls. I must add that this step is totally optional (but why not??), and the rolls will turn out just as fluffy without the eggnog poured on top.
Other Useful Cinnamon Roll Tips
Proof the Yeast – Although instant yeast works faster, I prefer to use active dry yeast due to the fact that it must be activated BEFORE it’s added to the dough. By activating (also known as proofing) it with water and a little sugar, you know for sure that the yeast is still alive. If the yeast is dead, the dough won’t rise, and you’ll end up with very sad, short, and flat cinnamon rolls. To activate, stir one packet of yeast into 1/4 cup warm water (typically between 110-115ºF) and add 1 teaspoon granulated sugar. Let it sit for 5-10 minutes, or until it forms a nice thick foamy layer on top. If using a glass measuring cup, the yeast mixture could rise up to the 1 cup line.
Floss is Your Friend: Forget your expensive blades and fancy knives, unwaxed flavorless dental floss is the BEST tool for cutting the rolls. Not only does it produce the cleanest cuts imaginable, but it prevents the rolls from getting smashed. Simply grab a long piece of floss, shimmy it underneath the log until you reach the middle of the log. Pull both ends of floss up, cross them over each other, then pull tightly. Repeat these steps with the rest of the log, until you have 12 equal pieces. Place the rolls, cut-side up, into a greased 9×13-inch baking dish.
Use GOOD Eggnog: This might be a no-brainer to some, but it’s definitely worth mentioning. Good quality full-fat eggnog is the only way to go, so please abstain from the low-fat or vanilla-flavored eggnog that has absolutely no place in this world. Trust me, calories will be the last thing on our mind once you sink your teeth into one of these orgasmic puffs of eggnog lusciousness.
Can I make these rolls without the eggnog?
If you’re one of the few individuals who simply can’t stand eggnog, you’re in luck! All you have to do is prepare these rolls the same way, but replace the eggnog with milk. You can either forgo pouring the eggnog on top entirely, or you can replace the eggnog with heavy cream.
Can these Eggnog Cinnamon Rolls be made ahead of time?
They most certainly can! In fact, I often make cinnamon rolls up the night before so that I can just pop them in the oven the next morning. All you have to do is prepare the cinnamon rolls up to the point of placing them in the baking dish. Instead of allowing them to do their second rise, cover them with plastic wrap, and place them straight into the refrigerator. The next morning, allow them to sit at room temperature for one hour before pouring the eggnog on top and baking them in the oven. I wouldn’t recommend keeping them in the refrigerator longer than 16 hours.
Eggnog Cinnamon Rolls
Ingredients
Dough:
- ¼ cup warm water*
- 2 ¼ teaspoon active dry yeast (one 1/4-ounce packet)
- 1 teaspoon granulated sugar
- ¼ cup instant vanilla pudding mix
- 1 cup eggnog, warmed in microwave for 30-40 seconds
- ⅓ cup unsalted butter, melted
- 1 Tablespoon Greek yogurt or sour cream
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 3-3 ¼ cups all-purpose flour
Cinnamon Brown Sugar Filling:
- ⅓ cup unsalted butter, room temperature
- 1 ¼ cups brown sugar
- 1 Tablespoon cinnamon
- ½ teaspoon ground nutmeg
To Pour on Top:
- ½ cup eggnog, warmed in microwave for 20 seconds
Eggnog Cream Cheese Frosting:
- 6 Tablespoons unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- Pinch of salt to taste
- 1-2 Tablespoons eggnog
- 1 teaspoon vanilla
- 2 cups powdered sugar
Instructions
Make the Dough:
- In a glass measuring cup, combine the water, yeast, and sugar; set aside to foam for about 5-10 minutes.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the pudding mix and milk together until combined and thickened. Add the butter, Greek yogurt, egg, salt, and nutmeg beating until fully combined.
- Switch to the dough hook, and add the yeast mixture and 3 cups of the flour. Mix the dough on low and allow it to knead for about 6-7 minutes. If dough is still too soft, add more flour, 1 Tablespoon at a time, until dough just cleans the bowl, but is very soft. It should still stick to the bottom of the bowl.
- Coat a large bowl with nonstick cooking spray and place dough in bowl. Seal tightly with plastic wrap. Place bowl in a warm place and allow dough to rise until doubled in size, about 2 hours. In the meantime, spray a 9-by-13-inch baking dish with nonstick cooking spray; set aside.
- After dough has doubled in size, punch it down. Turn dough out onto a floured Silpat or floured countertop. With a rolling pin, roll it out to an 18-by-12-inch rectangle.
- Make the cinnamon brown sugar filling by combining the butter, brown sugar, cinnamon, and nutmeg together in a bowl. Spread the filling evenly over the entire surface of the dough. Roll dough tightly into a log, ending with the seam side down. Pinch the ends to seal.
- Using plain, unwaxed dental floss (or a bench scraper), slice the rolls into 12 evenly-sized rolls. Arrange the rolls cut side down in the prepared baking dish. Cover tightly with plastic wrap.
*If Baking Immediately
- Allow the rolls to rise again in a warm place until doubled in size, about 1 hour.
*Or...If You Want to Bake the Rolls the Next Day
- Place covered rolls in the refrigerator for up to 16 hours. Before baking, let the rolls sit at room temperature until they have nearly doubled in size, about 1 hour.
Baking:
- For either version, preheat the oven to 350ºF. Pour the 1/2 cup eggnog evenly over the rolls, and place a piece of aluminum foil over the top. Bake for 20 minutes, remove the foil, and bake for 10-15 more minutes, or until the brown sugar filling is bubbling and the rolls are lightly browned. While rolls cool slightly, make the cream cheese frosting.
Make the Frosting:
- In the bowl of an electric stand mixer fitted with a paddle attachment, beat the butter, cream cheese, and salt together on medium speed for about 1 minute. Add the eggnog and vanilla, and continue beating until completely smooth. Add the powdered sugar, and beat for 1 minute. Scrape down sides of the bowl, and beat for 1 more minute until light and fluffy.
- Spread the frosting evenly over the rolls. Slice, serve, and enjoy!
- Rolls are best eaten fresh, but will keep in an airtight container at room temperature for up to 5 days. Reheat leftover rolls for 10-15 seconds in the microwave before serving.