Soft Eggnog Cinnamon Rolls with Eggnog Icing
Eggnog cinnamon rolls are one of those things I start craving the moment the carton hits the dairy case. The dough is rich and faintly custardy from the eggnog, and the tangy icing melts right into the warm spirals.
They take a little time, mostly hands-off, and the house will smell like a bakery by the time they’re done. If you’ve never tucked eggnog into a yeasted dough, this is the recipe to try.
Why These Rolls Stay on the Menu
The eggnog does double duty, replacing both the milk and some of the fat in the dough. You get a roll that stays soft for days without tasting heavy, with a gentle nutmeg warmth that makes the whole thing feel like December.
That icing is the real payoff. It’s just cream cheese, a splash of eggnog, and a little extra nutmeg, whipped until it’s loose enough to drip into all the cinnamon layers. You’ll want to spread it on while the rolls are still hot so it melts into every crevice.
Ingredients
- 3 cups all-purpose flour, plus more for dusting: spoon and level the flour so the dough isn’t too dry
- 1 packet (2 1/4 tsp) instant yeast: no proofing needed, it mixes straight into the dry ingredients
- 1/4 cup granulated sugar: keeps the dough tender
- 1/2 tsp salt
- 1/2 tsp freshly grated nutmeg: pre-ground works too, but fresh is brighter
- 3/4 cup full-fat eggnog: the star, warmed slightly to activate the yeast
- 1/4 cup unsalted butter, cut into pieces: for the dough and more for the filling
- 1 large egg: room temperature if you remember
- For the filling:
- 1 cup packed dark brown sugar: moist and caramelly
- 2 tbsp ground cinnamon
- 3 tbsp unsalted butter, very soft: for spreading on the dough
- For the icing:
- 4 oz full-fat cream cheese, softened: straight from the fridge is fine if you let it come to room temp while the rolls bake
- 2 tbsp unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 to 3 tbsp eggnog: thin to your liking
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp vanilla extract
Swaps and Twists
- Make them boozy: add a teaspoon of rum or bourbon extract to the icing and a tablespoon of dark rum to the eggnog in the dough
- Switch the spice: instead of nutmeg, try a quarter teaspoon each of cardamom and allspice for a chai feel
- Go dairy-free: use a good oat or almond eggnog, plant-based butter sticks, and a vegan cream cheese for the icing; the rise might be a touch slower but the flavor holds
If you’re in a cookie mood, my Chewy Ginger Molasses Cookies scratch the same holiday itch.
How to Make Soft Eggnog Cinnamon Rolls
Step 1: Mix and Knead the Dough
In a large bowl, whisk together 3 cups of the flour, the 2 1/4 tsp instant yeast, 1/4 cup sugar, 1/2 tsp salt, and 1/2 tsp nutmeg. In a small saucepan, warm the 3/4 cup eggnog and 1/4 cup butter over low heat just until the butter melts and the mixture feels warm but not hot, around 110°F (43°C) on an instant-read thermometer.
Pour the warm liquid into the dry ingredients, add the egg, and stir with a wooden spoon until a shaggy dough forms. The dough will look raggedy and a little sticky at first, which is exactly right.
If you have a stand mixer, switch to the dough hook and knead on low for about 6 minutes, adding a sprinkle of flour only if the dough clings to the sides and won’t pull away. By hand, turn it onto a lightly floured surface and knead for 8 minutes. It should feel smooth and bounce back when you poke it.
Step 2: Let the Dough Rise
Shape the dough into a ball, tuck it into a greased bowl, and cover tightly with plastic wrap. Set it in a warm, draft-free spot and let it double in size, which takes about 1 to 1 1/2 hours. I like to use the oven with the light on or a spot on top of the fridge.
The surface will look puffy and tight, and when you press two fingers into it, the indent should stay. If it springs back instantly, give it another 15 minutes.
This first rise builds flavor and gives the dough its airy structure, so don’t be tempted to rush it. A slow, steady rise means a softer crumb later.
Step 3: Roll Out and Fill the Dough
Punch the dough down to release the air, then let it rest on the counter for 5 minutes. On a lightly floured surface, roll it into a rectangle roughly 15×12 inches (38×30 cm). Don’t stress the measurements, just aim for a somewhat even shape.
Spread the 3 tbsp of very soft butter all over the dough, leaving a 1/2-inch border on one long edge. In a small bowl, mix the 1 cup brown sugar and 2 tbsp cinnamon, then scatter it evenly over the butter and press it in gently with your palms. The filling will look dark and sugary, and it should cling when you pat it down.
Starting from the long edge opposite the bare border, roll the dough away from you as tightly as you can without squishing it. Pinch the seam to seal, then use a long piece of unflavored dental floss or a sharp serrated knife to cut the log into 12 even slices. You’ll get clean spirals this way without compressing the dough.
Step 4: Let the Rolls Rise and Bake
Arrange the rolls cut-side up in a greased 9×13-inch (23×33 cm) baking dish or two 9-inch round pans. Cover loosely with plastic wrap and let them puff up until they’re squishy and nearly doubled, 30 to 45 minutes. While they rise, preheat the oven to 350°F (180°C).
The rolls should press into each other just a little, with the tops looking pale and puffy. Bake on the middle rack for 25 to 30 minutes, until the tops are deep golden and a skewer poked into the center of a middle roll comes out with just a few moist crumbs. If the tops brown too fast, tent loosely with foil after 20 minutes.
The butter in the filling will sizzle and caramelize around the edges, which gives the bottom a sticky, candy-like chew. Let the pan sit on a rack for about 5 minutes while you make the icing.
Step 5: Spread the Icing Over the Warm Rolls
In a bowl, beat the 4 oz cream cheese and 2 tbsp butter with an electric mixer until smooth and no lumps remain. Add the 1 1/2 cups powdered sugar, 2 tbsp eggnog, 1/4 tsp nutmeg, and 1/2 tsp vanilla, and beat until it’s creamy and pourable. If it’s too thick to spread easily, add the extra tablespoon of eggnog.
Slather the icing over the rolls while they’re still warm in the pan. It will melt and seep into all the cinnamon layers, and a few pools of icing on the sides of the dish are a good sign.
Serve them right from the pan while the centers are still soft and the icing is glossy. Any leftover icing can be spooned over individual rolls later.
Tips for the Best Eggnog Rolls
- If your kitchen is cold, turn the oven to 200°F (95°C) for 2 minutes, then shut it off and let the dough rise inside the barely warm oven with the door closed.
- The dough should feel tacky but not sticky when you finish kneading; add flour by the tablespoon only if it’s truly unworkable.
- For a flavor boost, swap half the granulated sugar in the dough for packed brown sugar.
- Save any spilled cinnamon-sugar from cutting the rolls and sprinkle it over the icing before serving.
Bake times by pan size:
| Pan Type | Bake Time at 350°F (180°C) |
|---|---|
| 9×13-inch dish | 25 to 30 minutes |
| Two 9-inch round pans | 22 to 27 minutes |
| Cast iron skillet (12-inch) | 28 to 32 minutes |
Storing Leftover Rolls
- Refrigerate: Keep baked rolls in an airtight container in the fridge for up to 4 days.
- Reheating: Microwave a single roll for 20 to 30 seconds with a mug of water beside it to keep it soft, or warm a few in a 300°F (150°C) oven for 10 minutes.
What to Serve with Eggnog Cinnamon Rolls
A pile of these is already a spread on its own, but a big bowl of citrus salad cuts through the richness and a simple frittata turns it into a full brunch. Coffee is the obvious partner, and a darker roast brings out the nutmeg notes.
Frequently Asked Questions
Can I use active dry yeast instead of instant?
Yes, but you’ll need to proof it first. Warm the eggnog and butter to 110°F (43°C), stir in the yeast, and let it sit for 5 to 10 minutes until foamy before adding the other ingredients.
Can I make these rolls ahead and bake them tomorrow?
Yes, do everything up through cutting the rolls and placing them in the pan, then cover tightly and refrigerate overnight. In the morning, let them sit at room temperature until puffy, about 1 hour, then bake.
Can I freeze the baked rolls?
Yes, freeze fully cooled uniced rolls wrapped well for up to 2 months. Thaw overnight in the fridge, reheat, then ice before serving.
Why did my rolls come out dense?
The most common reason is skipping or shortening the rises. Also, be gentle when rolling the dough so you don’t tear it, and let the dough relax if it shrinks back.
Soft Eggnog Cinnamon Rolls with Eggnog Icing Recipe
Ingredients
Method
- Whisk flour, yeast, sugar, salt, and nutmeg. Warm eggnog and butter to about 110°F (43°C). Add to dry ingredients with egg and knead until smooth and elastic, 6 to 8 minutes.
- Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
- Punch down dough, rest 5 minutes, roll into a 15×12-inch rectangle. Spread with soft butter, top with brown sugar and cinnamon mixture, roll up tightly, and cut into 12 rolls.
- Place rolls in a greased 9×13-inch pan, cover, and let rise until puffy, 30 to 45 minutes. Bake at 350°F (180°C) for 25 to 30 minutes until golden.
- Beat cream cheese, butter, powdered sugar, 2 to 3 tbsp eggnog, nutmeg, and vanilla until smooth. Spread over warm rolls and serve.
