Eggnog Cinnamon Rolls are soft, fluffy cinnamon rolls made extra special with the cozy flavor of eggnog. Eggnog is a creamy holiday drink made with milk, eggs, sugar, and warm spices like nutmeg and cinnamon. When you use eggnog in cinnamon roll dough and filling, it adds a rich, sweet taste and makes the rolls extra tender. These rolls are perfect for winter mornings, holiday breakfasts, or anytime you want a comforting treat that feels festive and homemade.
Unlike regular cinnamon rolls, Eggnog Cinnamon Rolls have a slightly creamy, spiced flavor that feels warm and cozy in every bite. The dough is soft and pillowy, the cinnamon filling is sweet and gooey, and the eggnog glaze on top melts into the rolls while they’re still warm. Even kids can enjoy these because they taste like a sweet cinnamon dessert with a hint of vanilla and spice, not a strong egg flavor.
You Should Try Eggnog Cinnamon Rolls
You should try Eggnog Cinnamon Rolls because they turn a classic recipe into something extra fun and special. If you already love cinnamon rolls, this version feels familiar but also exciting because of the eggnog twist. They’re perfect for making memories in the kitchen, especially during cooler months when baking feels extra cozy. These rolls are great for weekends, holidays, or special breakfasts when you want to slow down and enjoy something homemade.
Another reason to try Eggnog Cinnamon Rolls is that they’re easier than they look. Even if you’ve never made yeast dough before, this recipe walks you through each step in a simple way. The dough is forgiving, the filling comes together quickly, and the glaze is easy to mix. Plus, your kitchen will smell amazing while they bake, which is always a bonus.
Table of Contents
Table of Contents
Ingredients you’ll need for Eggnog Cinnamon Rolls
Here is everything you need to make Eggnog Cinnamon Rolls:
For the Dough
- 3 ½ cups all-purpose flour
- 2 ¼ teaspoons active dry yeast 1 packet
- ¾ cup warm eggnog not hot
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
For the Cinnamon Filling
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ¼ cup unsalted butter, softened
For the Eggnog Glaze
- 1 cup powdered sugar
- 2–3 tablespoons eggnog
- ½ teaspoon vanilla extract
How to Make Eggnog Cinnamon Rolls
Step 1
Start by warming the eggnog until it feels warm to the touch but not hot. Pour the warm eggnog into a large bowl and sprinkle the yeast over the top. Let it sit for about 5 minutes until it looks foamy. This means the yeast is awake and ready to help your dough rise. Add the sugar, melted butter, egg, salt, and nutmeg to the bowl, then mix everything together until combined.
Step 2
Slowly add the flour, one cup at a time, mixing until a soft dough forms. Once the dough becomes too thick to stir, turn it out onto a lightly floured surface and knead it with your hands for about 8–10 minutes. The dough should feel smooth and slightly stretchy. Place the dough into a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Step 3
After the dough has risen, roll it out into a large rectangle on a floured surface. Spread the softened butter evenly over the dough. In a small bowl, mix the brown sugar, cinnamon, and nutmeg, then sprinkle the mixture evenly over the buttered dough. Starting from the long side, carefully roll the dough into a tight log. Slice the log into equal rolls and place them into a greased baking dish, leaving a little space between each roll.
Step 4
Cover the rolls and let them rise again for about 30 minutes, until they look puffy. Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until they are lightly golden on top and baked through. While the rolls are baking, whisk together the powdered sugar, eggnog, and vanilla to make the glaze. Pour the glaze over the warm rolls and let it melt into every swirl.
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Kitchen equipment you will need :
Before you start, make sure you have these kitchen tools ready:
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Rolling pin
- Small mixing bowl
- Sharp knife or dough cutter
- 9×13-inch baking dish
- Clean kitchen towel
- Whisk
Tips and Variation Ideas
If you’re short on time, you can prepare the rolls the night before. After slicing and placing them in the baking dish, cover tightly and refrigerate overnight. In the morning, let them sit at room temperature for about 30 minutes before baking. This makes them perfect for holiday mornings with less stress.
For extra soft rolls, make sure not to add too much flour. The dough should feel slightly sticky but manageable. If you want even more eggnog flavor, you can add a tiny pinch of nutmeg to the glaze. And if kneading by hand feels tiring, you can use a stand mixer with a dough hook to do the work for you.
What can I serve with this Eggnog Cinnamon Rolls ?
I often serve this Eggnog Cinnamon Rolls with coffee or tea, and sometimes I like to enjoy it with my small family with fruit juice or lemonade, especially for breakfast, for a beautiful and bright morning.
Commonly Asked Questions
How long do Eggnog Cinnamon Rolls stay fresh?
They stay fresh for up to 2 days at room temperature or 5 days in the fridge.
Can I freeze Eggnog Cinnamon Rolls ?
Yes, you can freeze them for up to 2 months if wrapped well.
How do I reheat leftover cinnamon rolls ?
Microwave them for 15–20 seconds or warm them in the oven.
Can I use a cream cheese glaze instead ?
Yes, cream cheese glaze is a delicious alternative.
Eggnog Cinnamon Rolls
Course: Breakfast, Brunch, DessertCuisine: AmericanDifficulty: Intermediate12
servings25
minutes30
minutes380
kcal2
hours30
minutesEggnog Cinnamon Rolls are soft, fluffy cinnamon rolls made with creamy eggnog and warm spices. They are sweet, cozy, and perfect for holiday mornings or special breakfasts.
Ingredients
3 ½ cups all purpose flour
2 ¼ teaspoons active dry yeast 1 packet
¾ cup warm eggnog not hot
¼ cup granulated sugar
¼ cup unsalted butter, melted
1 large egg
½ teaspoon salt
½ teaspoon ground nutmeg
½ cup brown sugar
2 teaspoons ground cinnamon
¼ teaspoon nutmeg
¼ cup unsalted butter, softened
1 cup powdered sugar
2–3 tablespoons eggnog
½ teaspoon vanilla extract
Directions
- Start by warming the eggnog until it feels warm to the touch but not hot. Pour the warm eggnog into a large bowl and sprinkle the yeast over the top. Let it sit for about 5 minutes until it looks foamy. This means the yeast is awake and ready to help your dough rise. Add the sugar, melted butter, egg, salt, and nutmeg to the bowl, then mix everything together until combined.
- Slowly add the flour, one cup at a time, mixing until a soft dough forms. Once the dough becomes too thick to stir, turn it out onto a lightly floured surface and knead it with your hands for about 8–10 minutes. The dough should feel smooth and slightly stretchy. Place the dough into a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- After the dough has risen, roll it out into a large rectangle on a floured surface. Spread the softened butter evenly over the dough. In a small bowl, mix the brown sugar, cinnamon, and nutmeg, then sprinkle the mixture evenly over the buttered dough. Starting from the long side, carefully roll the dough into a tight log. Slice the log into equal rolls and place them into a greased baking dish, leaving a little space between each roll.
- Cover the rolls and let them rise again for about 30 minutes, until they look puffy. Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until they are lightly golden on top and baked through. While the rolls are baking, whisk together the powdered sugar, eggnog, and vanilla to make the glaze. Pour the glaze over the warm rolls and let it melt into every swirl.
Notes
- Measure flour carefully to avoid dry dough.
- Knead the dough until it feels soft and stretchy, not stiff.
- Bake until lightly golden, not dark brown.
- Bake until lightly golden, not dark brown.
