Description
These Eggnog Cinnamon Rolls offer a festive twist on a classic favorite, combining the rich flavors of eggnog, cinnamon, and nutmeg in soft, fluffy rolls topped with a creamy spiced frosting. Perfect for holiday breakfasts or cozy gatherings, they balance sweet and spicy notes beautifully, with optional additions like pecans or white chocolate chips for extra texture and indulgence.
Ingredients
Scale
Dough
- 5 cups all-purpose flour
- 4 tablespoons granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 2 cups eggnog
- 14 tablespoons butter, melted (divided)
Filling
- 1 ½ cups packed light brown sugar
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 2 tablespoons unsalted butter, melted
- Optional: ½ cup chopped pecans or white chocolate chips
Frosting
- 8 ounces cream cheese, softened
- 2 tablespoons eggnog
- 1 cup powdered sugar
- 1 teaspoon ground nutmeg
- Optional: A splash of rum extract or vanilla
Instructions
- Prepare the dough: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and table salt. Add the eggnog and 12 tablespoons of melted butter, mixing until a soft dough forms. Transfer to a floured surface and knead briefly to bring it together. Then roll out the dough into a large rectangle.
- Make the filling: In a separate bowl, mix together the packed light brown sugar, granulated sugar, ground cinnamon, and ground nutmeg. Brush the rolled-out dough evenly with the remaining 2 tablespoons of melted butter, then sprinkle the sugar and spice mixture over the surface. Add chopped pecans or white chocolate chips if using, for added texture and flavor.
- Form the rolls: Starting at the long edge of the dough rectangle, roll it tightly into a log shape. Slice the log evenly into 18 cinnamon rolls. Place the rolls cut side up into two greased baking dishes, arranging them evenly.
- Bake the cinnamon rolls: Preheat the oven to 375°F (190°C). Bake the rolls for 16 to 18 minutes, or until they become lightly golden and the filling is bubbling.
- Make the frosting: While the cinnamon rolls bake, beat together the softened cream cheese, eggnog, powdered sugar, and ground nutmeg until smooth and creamy. Add a splash of rum extract or vanilla for extra flavor if desired.
- Frost and serve: Once the cinnamon rolls are baked and still warm, spread the cream cheese frosting generously over the top. Serve immediately to enjoy the rolls at their softest and most flavorful.
Notes
- For a nut-free version, omit pecans.
- Use white chocolate chips instead of pecans for a sweeter variation.
- To make the rolls ahead, prepare, slice, and place them in the baking dishes, cover and refrigerate overnight, then bake fresh in the morning, adding a few extra minutes to the baking time if chilled.
- The rum extract adds a subtle boozy note but can be left out for a kid-friendly option.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
