These cinnamon rolls are absolutely DELICIOUS and perfect for the holidays! The bread is soft and they are ooey gooey perfection. The Eggnog Frosting on top is absolutely heavenly and a fantastic addition to the rolls!
The holidays are upon us which means so is EGGNOG!
Okay, you either LOVE the stuff or you HATE it, right?! What I have come to find is there are very few people in the middle of the road on this one. I personally can’t stand to drink it. Maybe I just haven’t had homemade, or the right brand but regardless, it is not for me ;)
HOWEVER, when baking with eggnog, I actually quite like the flavor.
I came across this recipe for Eggnog Cinnamon Rolls over at my good friend, Dorothy from Crazy for Crust‘s blog. Dorothy is extremely talented at the art of baking. The creative things this girl comes up with always astound me! When I saw that recipe I KNEW I had to try it. I made some very SLIGHT changes on a couple of the measurements and ingredients, but her recipe was just too perfect to take too much liberty on. So if you have a minute, be sure and check out her awesome blog for some pretty incredible recipes :)
These cinnamon rolls are the perfect amount of eggnog. They are ooey and gooey and the bread dough is so soft and absolutely delightful. I was seriously “ooooing” and “aweing” with every single bite! So if you are looking for a delicious holiday cinnamon roll, give these a try! They are sure to be a hit!
- 1 Tablespoon yeast
- ¾ cup eggnog
- ⅓ cup sugar
- 4 Tablespoons butter, softened
- ¾ teaspoon salt
- 1 egg
- 3 cups flour
- 5 Tablespoons butter, softened
- ⅔ cup brown sugar
- ½ Tablespoon cinnamon
- 2 Tablespoons flour
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- 3 Tablespoons butter, melted
- 2 cups powdered sugar
- ⅓ cup eggnog
- Warm eggnog in microwave for about 1 minute. Add yeast and stir slightly, set aside to proof. (You want to see bubbles on the top.)
- In a large stand mixer, place sugar, butter, salt, and egg and mix with the paddle attachment. Add eggnog mixture and blend on low speed. Change to the dough hook and add the flour in a cup at a time until dough takes its shape. Mix well. (dough should be slightly sticky, with an emphasis on slightly). Spray a medium size mixing bowl with vegetable spray and place dough on the bottom. Cover with plastic wrap. Allow to double in bulk, about 2-3 hours, and then dump onto a flat working surface, slightly covered in flour.
- While dough is raising combine all filling ingredients together in a small bowl and mix well. Set aside.
- Preheat oven to 370 degrees F. Kneed dough for about one minute. Roll dough into a 10" x 14" rectangle. Spread filling over dough to cover the entire surface. Roll dough lengthwise to make a long log. Cut into 12 slices and place in a 9x13 baking dish. Bake at 370 degrees F for 18 to 22 minutes.
- Combine glaze ingredients and pour over warm rolls.