Eggnog cinnamon rolls adds additional spice and a kick of booze to your classic cinnamon rolls! It’s a wonderful treat for adults during the holiday season.
Are you big on family traditions? I am! For as long as I can remember, I’ve been making classic cinnamon rolls for Christmas morning. And now, I’ve added a spiked version!
This recipe replaces traditional milk with store-bought eggnog, infusing the dough with warm nutmeg and vanilla. The filling combines cinnamon and freshly grated nutmeg, while the bourbon cream cheese frosting adds a sophisticated grown-up finish.
The best part? You can make these entirely ahead. Prep the dough the night before, let them rise slowly in the fridge, and bake fresh Christmas morning. Or bake them completely, freeze for up to two months, and reheat when needed.
Why This Recipe Works
Whether you’re hosting holiday brunch or continuing a family tradition, these boozy cinnamon rolls transform a classic breakfast into something memorable.
Here’s what makes this recipe truly exceptional:
- Eggnog replaces all liquid. Store-bought eggnog (not homemade) provides consistent moisture, richness, and spicing without the food safety concerns of raw eggs. I recommend Horizon Organic or a high-quality dairy eggnog.
- Proper dough hydration. The eggnog’s fat content creates a tender, pull-apart texture while maintaining enough structure to hold the filling.
- Double nutmeg approach. Nutmeg in both the dough and filling amplifies that signature eggnog flavor without overwhelming the cinnamon.
Key Ingredients
Eggnog: Use store-bought eggnog for consistency and food safety. Look for high-quality dairy options or dairy-free alternatives (coconut, oat, almond milk eggnog all work). Avoid pre-spiked versions for the dough. *I highly recommend Straus Organic Creamery Organic Eggnog. That’s my favorite!
Yeast: Active dry or instant yeast both work. If using instant, skip the activation step and mix directly with dry ingredients.
Nutmeg: Freshly grated nutmeg tastes significantly better than pre-ground. A microplane makes quick work of this.
Butter: Use European-style or high-fat butter for maximum flavor. The butter should be softened to a mayo-like consistency—leave at room temperature 60-90 minutes..
Bourbon: Use your preferred bourbon, whiskey, dark rum, or brandy. For non-alcoholic, substitute additional eggnog.
What’s in Eggnog?
As the name suggests, traditional eggnog is made with eggs! It is a mixture of egg yolks, sugar, milk, and cream. It is often spiked with bourbon, brandy, or rum. Spices vary, but it commonly flavored with nutmeg and vanilla.
Step-by-Step Instructions
Make the Eggnog Dough
- Warm eggnog to 105-110°F (warm to the touch, not hot). Dissolve yeast and 1 teaspoon sugar in the warm eggnog. Let sit 5-7 minutes until foamy.
- Whisk yeast mixture with remaining sugar and eggs in a stand mixer bowl.
- Combine flour, salt, and nutmeg. Add half to the wet ingredients. Mix on low with the dough hook for 1 minute.
- Add softened butter one tablespoon at a time while mixing on low. Add remaining flour. Mix until dough forms, then increase to medium speed. Knead 5-7 minutes until smooth and elastic.
Pro tip: The dough should clear the sides of the bowl but may still slightly stick to the bottom. Don’t add extra flour—this dough is meant to be slightly tacky.
- Transfer to a greased bowl. Cover with plastic wrap and let rise 1 hour until doubled.
Prepare the Filling:
Mix softened butter, sugars, vanilla, cinnamon, nutmeg, and salt until smooth and spreadable. Set aside at room temperature.
Assemble and Proof:
- Roll risen dough into a 20×14-inch rectangle on a clean surface (no flour needed).
- Spread filling evenly over dough, leaving a ½-inch border on one long edge.
- Starting from the opposite long edge, roll tightly into a log. Slice into 12 equal pieces using unflavored dental floss or a sharp knife.
- Place rolls cut-side up in a buttered 9×13-inch pan. Cover with plastic wrap. Let rise 30-45 minutes until puffy and touching each other.
Bake in a 350 degree F oven for about 30 minutes until golden brown and the internal temperature of the rolls registers at least 185 degrees F.
Make-Ahead Instructions
Overnight Method (my favorite!): Follow through rolling and slicing. Place rolls in buttered pan, cover tightly, refrigerate overnight. Next morning, let sit at room temperature 45-60 minutes until no longer cold and slightly puffy. Bake as directed.
Freeze Baked Rolls: Bake completely, cool to room temperature. Wrap tightly in plastic wrap, then foil. Freeze up to 2 months. Thaw at room temperature or overnight in fridge. Reheat at 325°F for 15-20 minutes. Add frosting before serving.
Freeze Unbaked Rolls: Assemble rolls, flash-freeze on the pan until solid, then transfer to freezer bags. Freeze up to 1 month. Thaw overnight in fridge in buttered pan, then let rise and bake as directed.
Frequently Asked Questions
es! Omit the bourbon from the frosting and replace with an equal amount of eggnog for family-friendly cinnamon rolls.
Dense rolls usually result from under-proofing or adding too much flour. Make sure the dough doubles in size during the first rise and puffs up significantly before baking. More importantly, I highly recommend using weight measurements instead of volume.
Store-bought eggnog works best for consistency. (I recommend Straus!) If using homemade, ensure it’s pasteurized by heating to 160°F and fully cooled before using.
Yes! Use dairy-free eggnog and substitute vegan butter and cream cheese alternatives. The texture will be slightly different but still delicious.
How Store Cinnamon Rolls
- Room Temperature: Cover unfrosted rolls and keep up to 2 days. Frost before serving.
- Refrigerated: Store frosted rolls covered up to 4 days. Reheat individual rolls in the microwave for 20-30 seconds.
- Frozen: See make-ahead instructions above for best freezing methods.
More Holiday Eggnog Recipes
If you love these eggnog cinnamon rolls, try these other holiday favorites:
Eggnog Cinnamon Rolls with Bourbon Cream Cheese
Ingredients
Eggnog Dough:
- 227 grams (1 cup) high-quality store-bought eggnog, warmed to about 110°F
- 7 grams (2 ¼ teaspoon) dry active yeast
- 12 grams (2 Tbsp) granulated sugar
- 2 large eggs, room temp
- 520 grams (4 cups) all purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon ground nutmeg
- 85 grams (6 Tbsp) unsalted butter, softened
Spiced Sugar Filling:
- 85 grams (6 Tbsp) unsalted butter, softened
- 50 grams (¼ cup) granulated sugar
- 50 grams (¼ cup) light brown sugar, packed
- 2 teaspoon pure vanilla extract
- 2 teaspoon ground cinnamon
- 1 teaspoon freshly ground nutmeg
- pinch kosher salt
Bourbon Eggnog Frosting:
- 113 grams (4 oz) cream cheese , softened, room temp
- 113 grams (½ cup) unsalted butter, softened
- 300 grams (2 ½ cups) confectioners' sugar
- 57 grams (¼ cup) high-quality store-bought eggnog
- 2 Tbsp your choice of bourbon, whiskey, dark rum, or brandy
- ½ teaspoon pure vanilla extract
- pinch kosher salt
Instructions
Eggnog Dough:
- Stir and dissolve yeast and 1 teaspoon sugar into warm eggnog. Let sit for 5-7 minutes until mixture has formed bubbles and yeast is active.
- In the bowl of a stand mixer, whisk together yeast mixture, remaining sugar, and eggs. Attach dough hook to stand mixer.
- In a separate bowl, whisk together flour, salt, and nutmeg. Add half of flour mixture to stand mixer. Mix on low speed for about one minute.
- Continue to mix on low speed and add softened butter one tablespoon at a time. Add remaining flour. Continue to mix on low speed until dough forms. Increase speed to medium and knead until dough is smooth and no longer sticks to the sides of the bowl.
- Transfer dough to a lightly greased (or buttered) large bowl. Cover with plastic wrap and let dough rest at room temperature for about an hour, until dough has doubled in volume.
Spiced Sugar Filling:
- In a medium bowl, beat together softened butter, sugar, and brown sugar until smooth. Add in vanilla, cinnamon, nutmeg, and salt. Mix until thoroughly combined. Set aside.
Assembly and Baking:
- Punch dough risen dough. Working on a clean surface, roll dough to a 20×14-inch rectangle.
- Spread spiced sugar filling all over dough using a mini offset spatula or the back of a spoon.
- Starting at the longer side, roll dough into a tight log. Slice the log into 12 equal parts. Place rolls cut side up in a buttered 9×13-inch baking pan. Cover with plastic wrap and let rolls rest at room temperature for 30-45 minutes to rise.
- Preheat oven to 350°F. Remove plastic wrap cover. Bake rolls for 30 minutes until golden brown on top and the internal temperature of rolls registers at least 185°F. Cool rolls for about 10-15 minutes before topping with frosting.
Bourbon Eggnog Frosting:
- In a medium bowl, use an electric hand mixer to beat together cream cheese and butter until smooth. Add confections' sugar, eggnog, whiskey, vanilla, and salt. Beat until smooth. Spread over warm rolls.
Notes
- If using instant yeast, no need to activate yeast in Step 1 of eggnog dough. Whisk together yeast, eggnog, sugar, and eggs in Step 2.
- Use ground nutmeg or freshly grated nutmeg. The latter will taste better than the pre-ground nutmeg sold in stores.
- Non-alcohol eggnog frosting– substitute bourbon with additional eggnog.
- Make the dough the night before serving. Follow up to Step 3 of assembly and baking. Cover rolls with plastic wrap and store in the fridge overnight to slow down proofing.
- The following morning, remove rolls from the fridge. Keep covered. Let sit at room temperature for 45-80 minutes until dough is no longer cold. (Time will vary depending on ambient temperature of room.)
- Bake as directed.
- Follow the recipe all the way the through. Bake the rolls as directed. Cool rolls to room temperature.
- Tightly wrap cooled rolls in plastic wrap. For additional protection, wrap in aluminum foil or place in a large zip-top bag.
- Freeze for up to 2 months. Defrost at room temperature, or slowly defrost in the fridge overnight.
- Gently reheat in a 325°F oven until warm, about 15-20 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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