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Eggnog Cinnamon Rolls

Soft Eggnog Cinnamon Rolls with Eggnog Icing Recipe

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 375
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour, plus more for dusting
  • 1 packet (2 1/4 tsp) instant yeast
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp freshly grated nutmeg
  • 3/4 cup full-fat eggnog
  • 1/4 cup unsalted butter, cut into pieces
  • 1 large egg
  • 1 cup packed dark brown sugar
  • 2 tbsp ground cinnamon
  • 3 tbsp unsalted butter, very soft
  • 4 oz full-fat cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 2 to 3 tbsp eggnog
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp vanilla extract

Method
 

  1. 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.
  2. Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
  3. Punch down dough, rest 5 minutes, roll into a 15x12-inch rectangle. Spread with soft butter, top with brown sugar and cinnamon mixture, roll up tightly, and cut into 12 rolls.
  4. Place rolls in a greased 9x13-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.
  5. Beat cream cheese, butter, powdered sugar, 2 to 3 tbsp eggnog, nutmeg, and vanilla until smooth. Spread over warm rolls and serve.

Notes

Rising times are not counted in prep or cook time; plan for about 2 hours of inactive time. For overnight rolls, place the cut rolls in the pan, cover, and refrigerate. Let them come to room temperature and rise until puffy before baking.