Eggnog Cinnamon Rolls
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!
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.
Notes
*Different brands require different water temperatures for the yeast to react with. Make sure to use a food thermometer to get the correct temperature. You don't want the water too hot, or it will kill the yeast; too cold, and the yeast won't react. Mine had to be anywhere between 110ºF-115ºF.