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Eggnog Cinnamon Rolls
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Eggnog Cinnamon Rolls

Author: Jennifer



  • 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.
  • In a stand mixer with whisk attachment, add the flour and sugar and run on low for 3 minutes.
  • Switch to dough hook attachment.
  • Add the wet ingredient mixture in the center and mix on low speed dough comes together.
  • Increase to medium and knead until the dough sticks to the hook (6-8 minutes).
  • Shape dough into a ball.
  • Clean mixer bowl and lightly grease with butter.
  • Return the dough to the bowl and turn to coat.
  • Cover with towel and allow to rise until doubled (about 1 1/2 hours).
  • Flour your work surface, and roll
  • On a lightly floured surface, roll the dough into roughly 12x15" rectangle.
  • With longer side facing you, spread butter over the the surface, except for 1/2" edge opposite you.
  • Mix together your sugar and cinnamon and sprinkle mixture evenly over buttered area.
  • 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.
  • Cut the roll into 12 even pieces.
  • Line a 9x13" pan with parchment paper and plae buns in the pan, leaving a little space between each. You can use multiple smaller pans if desired.
  • Cover with towel and allow to rise about 45 minutes.
  • Preheat the oven to 325.
  • Bake until golden brown (20-30 minutes).
  • Cool for 15 minutes.
  • Combine powdered sugar, melted butter and eggnog and whisk until well blended.
  • Transfer the glaze to piping bag and drizzle over rolls.