Eggnog Cinnamon Rolls
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.
Servings: 12 rolls
Calories: 522kcal
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
- 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:
- 58 grams (2 oz) cream cheese spread*
- 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 20x14-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 9x13-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 spread and butter until smooth. Add confections' sugar, eggnog, whiskey, vanilla, and salt. Beat until smooth. Spread over warm rolls.
Notes
Ingredient Notes:
- I used Horizon Organic Low-Fat Eggnog for this recipe.
- 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 cream cheese spread sold in tubs. DO NOT use regular block cream cheese. As the name suggests, cream cheese spread is easy to spread. It has a soft, spreadable consistency directly out of the fridge.
- 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
Calories: 522kcal, Carbohydrates: 70g, Protein: 7g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 101mg, Sodium: 239mg, Potassium: 124mg, Fiber: 2g, Sugar: 36g, Vitamin A: 750IU, Vitamin C: 0.4mg, Calcium: 60mg, Iron: 2mg