This Eggnog Cinnamon Rolls Recipe is perfect to make for Christmas morning. My entire family loves these cinnamon rolls with the subtle eggnog flavor.
Do you need something delicious for Christmas morning? Try this delicious Cinnamon Rolls Recipe with an easy eggnog glaze. From our Easy Mini Cinnamon Rolls recipe to our Cinnamon Roll Waffles, this family loves a good cinnamon roll.
They are easy to make and they taste very festive. This cinnamon roll recipe are perfect for the holidays. Whether you are serving them Christmas morning with our Eggnog Waffles and Christmas Morning Punch or a holiday brunch, I’m sure they will be a hit with all your friends and family.
Why Make these Cinnamon Rolls:
This egg nog cinnamon buns recipe is one of our favorite holiday breakfast. The flavor is amazing and they taste so much better than store bought cinnamon rolls.
These cinnamons are perfect served as a breakfast and as a dessert.
Ingredients
- Milk
- High Quality Eggnog
- Fleischmann Active Dry Yeast
- Sugar
- Butter
- Large Egg
- Vanilla Extract
- All Purpose Flour
- Ground Cinnamon
- Powdered Sugar
For the full list of ingredients and recipe, scroll to the bottom to see the recipe card.
Step by Step Instructions:
Step 1 – Heat the milk and eggnog just until feels warm (about 100 degrees). Sprinkle the yeast on top and leave it sit for 10 minutes. Whisk in the egg, butter and vanilla to the yeast mixture.
Step 2 – In a stand mixer fitted with whisk attachment, add the flour and sugar mixture and run on low for 3 minutes in a large bowl. Add the wet ingredient mixture in the center and mix on low speed dough comes together.
Step 3 – Increase to medium and knead until the dough sticks to the hook (6-8 minutes). Shape dough into a ball.
Step 4 – Clean mixer bowl and lightly grease with butter. Return the dough to the bowl and turn to coat.
Step 5 – Cover with towel and allow dough has doubled in size. (about 1½ hours).
Step 6 – Flour your work surface, and roll. On a lightly floured surface, roll the dough into roughly 12×15″ rectangle.
Step 7 – With longer side facing you, spread butter over the the surface, except for ½” edge opposite you.
Step 8 – Mix together your sugar and cinnamon and sprinkle mixture evenly over buttered area.
Step 9 – Roll the dough towards the unbuttered edge, trying not to leave gaps. Gently rub water along the unbuttered edge and continue rolling to seal up the roll.
Step 10 – Cut the roll into 12 rolls pieces. Line a 9×13″ pan with parchment paper and place buns in the pan, leaving a little space between each. You can use multiple smaller pans if desired.
Step 11 – Cover with towel and allow to rise about 30 minutes to 45 minutes.
Step 12 – Preheat the oven to 325. Bake until golden brown (20-30 minutes). Cool for 15 minutes.
Step 13 – Combine 2 cups powdered sugar, eggnog and melted butter and whisk until well blended in a small bowl.
Step 14 – Transfer the eggnog cream cheese frosting to piping bag and drizzle over rolls.
Expert Tips:
- Combining the Ingredients – For the best results, I use a bowl of a stand mixer to make these cinnamon rolls. I also use the whisk and dough attachments to thoroughly combine the ingredients.
- Baking Cinnamon Rolls – Cooking time will vary, but bake cinnamon rolls until they are golden brown.
- Cool Cinnamon Rolls – Cool the cinnamon rolls before topping with the glaze.
- Cutting Cinnamon Rolls – Cut the cinnamon rolls with a sharp knife around the edges to prevent from breaking apart.
- Slicing Dough – To easily cut the dough, use unflavored dental floss. It slices through the dough with ease.
Serving Suggestions:
If you love eggnog, then these cinnamon rolls are a must try. We love to serve during the holidays as the eggnog is in all the stores. These cinnamon rolls are even better with your favorite side dish. Here are some of our favorites.
Frequently Asked Questions:
Store leftovers in an airtight container in the fridge. They will last up to 4 days if stored properly. We recommend covering with plastic wrap if leaving in baking dish.
Yes, these homemade cinnamon rolls can be prepared ahead of time. After preparing the cinnamon rolls, place in a prepared baking dish and allow to double in size. Then store in the fridge until ready to bake. These cinnamon rolls are perfect for a Christmas morning breakfast.
More Cinnamon Rolls
- Lazy Day Cinnamon Biscuits
- Pumpkin Cinnamon Roll Casserole Recipe
- Cinnamon Roll Coffee Cake Recipe
- Super Easy Mini Cinnamon Rolls
- Crock Pot Cinnamon Roll Casserole
- Pumpkin Cinnamon Rolls
We love hearing from you. If you make these Eggnog Cinnamon Rolls, please leave us a comment or a star review.
Eggnog Cinnamon Rolls
Ingredients
- ½ cup Milk
- ½ cup Eggnog
- 2¼ tsp Active Dry Yeast
- ¼ cup Sugar
- 4 tbsp melted Butter
- 1 Egg
- 1 tsp Vanilla
- 2¾ cups Flour
- Filling:
- ½ cup softened Butter
- ½ cup Sugar
- 3 tbsp Cinnamon
- Glaze:
- 2 cup Powdered Sugar
- â…“ cup Eggnog
- 2 tbsp melted Butter
See how we calculate recipe costs.
Instructions
- Warm the milk and eggnog to approximately 105–110°F. The mixture should feel warm, not hot.
- Sprinkle the yeast over the warm milk mixture and let sit for 5–10 minutes, or until foamy.
- Whisk the egg, melted butter, and vanilla extract into the yeast mixture.
- Add the flour and cup granulated sugar to the bowl of a stand mixer. Mix briefly to combine.
- Switch to the dough hook. Add the wet ingredients and mix on low speed until a dough forms.
- Increase to medium speed and knead for 6–8 minutes, or until the dough is smooth and elastic and pulls away from the sides of the bowl.
- Shape the dough into a ball.
- Lightly grease a large bowl. Place the dough in the bowl and turn to coat.
- Cover and let rise in a warm place for about 1½ hours, or until doubled in size.
- Turn the dough onto a lightly floured surface and roll it into approximately a 12×15-inch rectangle.
- Spread the cup softened butter evenly over the dough, leaving about a ½-inch border along one long edge.
- In a small bowl, combine the granulated sugar and cinnamon. Sprinkle evenly over the butter.
- Starting with the long side opposite the uncovered edge, tightly roll the dough into a log.
- Lightly moisten the uncovered edge with water and pinch to seal.
- Cut the log into 12 equal rolls.
- Line a 9×13-inch baking dish with parchment paper or lightly grease it. Arrange the rolls in the pan, leaving a little space between each.
- Cover and let rise for about 45 minutes, or until puffy.
- Preheat the oven to 325°F.
- Bake for 20–30 minutes, or until the rolls are lightly golden and cooked through.
- Let the rolls cool for about 15 minutes.
- To make the glaze, whisk together the powdered sugar, eggnog, and melted butter until smooth.
- Drizzle the glaze over the warm rolls and serve.
