Use up all that leftover eggnog with these perfectly spiced homemade eggnog cinnamon rolls! These buttery, nutmeg cinnamon rolls are the sweetest way to celebrate the holidays!
This post is sponsored by Fleischmann’s® Yeast. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make Broma possible!
Eggnog Cinnamon Rolls
Forget about the candy canes, gingerbread men, presents, and Christmas lights. It’s not the holidays without cinnamon rolls. I think we all can unanimously agree that homemade cinnamon rolls are a magical food. They’re buttery, gooey, pillowy soft, perfectly sweet, and taste like a hug. And if you like cinnamon rolls, you’re going to LOVE these spiced eggnog cinnamon rolls.
What are eggnog cinnamon rolls?
These eggnog cinnamon rolls pack a spiced, holiday punch with just a few tweaks to your tried and true cinnamon roll recipe. Simply swap out the milk for a high quality eggnog and add a hearty dash of nutmeg to your cinnamon sugar mixture to give your holiday cinnamon rolls that classic, cozy eggnog-y flavor.
And the best part? This breakfast treat comes together super fast thanks to Fleischmann’s® RapidRise® Instant Yeast.
Let’s all give a round of applause for Fleischmann’s® RapidRise® Instant Yeast. It’s a fast acting yeast that makes homemade yeasted doughs SO easy. Simply mix the yeast in with your dry ingredients–no need to activate in water. And because Fleischmann’s® RapidRise® Instant Yeast is so fast-acting, you’ll get the dreamiest, soft, slightly bready dough that tastes worthy of a bakery in no time. Who knew homemade could be so easy?
If you’re new to baking with yeast, you can head over to the Fleischmann’s® website for everything you need to know about kneading dough, troubleshooting any issues you might run into, and tips and tricks so you have everything you need to have a successful and FUN cinnamon roll experience
Ingredients for these holiday cinnamon rolls:
I know that these holiday cinnamon rolls may look super fancy and taste like they have a million ingredients in them, but they actually call for basic pantry staples you probably already have on hand. Here’s what you’ll need to make these eggnog cinnamon rolls:
All Purpose Flour
Fleischmann’s® RapidRise® Instant Yeast
But, Sarah, I’m a novice baker! I can’t make homemade cinnamon rolls!
Oh, YES YOU CAN. Now I know that cinnamon rolls can feel a little intimidating. Homemade dough, multiple rises, proofing…I get it. But believe me when I tell you that it is so so SO worth it for a gooey homemade cinnamon roll hot from the oven. And because these homemade cinnamon rolls are made with Fleischmann’s® RapidRise® Instant Yeast, these eggnog cinnamon rolls will take about 2 hour from start to finish.
YOU HEARD ME. TWO HOURS.
How to store eggnog cinnamon rolls
In the unlikely scenario that these eggnog cinnamon rolls aren’t inhaled on the spot, you can absolutely store thes for later! Here are our top tips for storing these homemade cinnamon rolls so they stay pillowy soft for days!
Underbake the rolls slightly: This is the cardinal rule of cinnamon roll baking. The best part about homemade cinnamon rolls is that slightly underbaked doughy center. This will also help the rolls stay moist and soft if you’re storing them!
Only frost the cinnamon rolls you’re planning on eating: Frosting can get a little weird when it goes through a bunch of temperature changes. I find these cinnamon rolls keep best unfrosted so they don’t get soggy. Simply keep the frosting in a container in the fridge and frost your cinnamon roll when you’re ready to eat it!
Store in an airtight container or tightly wrapped: This will help seal out any air and keep your cinnamon rolls soft!
Heat up before eating: Cinnamon rolls are always best ooey gooey and warm. Simply pop your cinnamon roll in the microwave for 30 seconds or in a 350°F oven for 10 minutes to heat it back up to that fresh baked warmth!
In a large bowl combine 2 cups of the flour, yeast, salt and sugar in a bowl. Mix to combine.
In a microwave safe bowl, microwave the eggnog and butter for 30 seconds until warm and the butter is mostly melted. The mixture should be warm, but not hot. If it is too hot, make sure to let it cool before adding to the yeast to prevent killing the yeast. Add the warm eggnog and butter to the flour mixture. Add the egg.
Beat on low speed, gradually increasing to high until completely combined, about 2 minutes.
Scrape down the bowl and add 1 ½ more cups of flour, beating until combined. Add the remaining cup of flour in a little at a time until the dough starts to pull away from the sides of the bowl and form a ball.
Turn the dough out onto a well floured surface and knead for about 10 minutes until smooth and you can stretch a piece of dough out between your fingers without it breaking. This means the gluten has developed and your dough will be pillowy soft.
Transfer the dough to an oiled bowl and cover. Let rise in a warm place for 1 hour or until the dough has doubled in size.
While the dough rises, make the filling. Combine the sugar, spices, and salt together in a small bowl and mix well. Set aside.
Once the dough has risen, roll it out into a long rectangle about 18 x 12 inches on a well floured surface.
Spread the butter for the filling all the way to the edge of the dough. Sprinkle the sugar mixture over the butter, pressing it down to stick to the butter.
From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
Use floss or a very sharp knife to cut the dough into 12 even rolls. Place the rolls in a 9 x 13 inch pan lined with parchment paper. Cover loosely with a dish cloth and allow to rise for another hour until doubled in size and puffed up.
Bake the cinnamon rolls at 350°F for 30 minutes or until they are golden brown and no longer doughy. Allow to cool.
While the rolls cool, make the cream cheese frosting. In a stand mixer fit with the whisk attachment combine the cream cheese, butter, powdered sugar, eggnog, salt, vanilla extract and nutmeg. Beat on low speed, gradually increasing to high until light and fluffy. Spread the icing evenly over the 12 rolls. Enjoy warm!