Eggnog Cinnamon Rolls

4.8
(6)
5 Reviews
3 Photos

These eggnog cinnamon rolls have subtle eggnog flavor and a hint of nutmeg—the perfect breakfast treat for the holiday season. They taste like classic cinnamon rolls with some added warm spice depth. The frosting is a creamy, slightly tangy contrast to the sugary rolls.

By
Ita Mac Airt
Photo of Ita Mac Airt
Ita Mac Airt

Ita Mac Airt is a longtime member of the Allrecipes Editorial team, starting in the original Seattle headquarters as one of the site's first content producers. She went on to manage several of Allrecipes' international websites before rejoining the Allrecipes.com editorial team in 2023.

Allrecipes' editorial guidelines
Updated on November 26, 2024
Tested by
Tricia Manzanero
Tricia Manzanero
Tested by Tricia Manzanero

Tricia Manzanero Stuedeman is a recipe tester and developer for Dotdash Meredith. Thanks to her huge, ever-hungry Filipino family, Tricia has always had a passion for all things food-related, with a particular obsession with baking and pastry arts.

Meet the Allrecipes Test Kitchen
cream cheese frosting-topped eggnog cinnamon rolls garnished with freshly grated nutmeg on a white platter
3
3
Prep Time:
45 mins
Cook Time:
25 mins
Rise Time:
3 hrs
Cool Time:
15 mins
Total Time:
4 hrs 25 mins
Servings:
12
Yield:
12 eggnog cinnamon rolls
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Ingredients

Original recipe (1X) yields 12 servings

Doug:

  • ⅓ cup granulated sugar

  • 1 (.25 ounce) package quick-rising yeast (such as Fleischmann's RapidRise®)

  • 2 teaspoons kosher salt

  • 4 ½ cups all-purpose flour, divided, or more as needed

  • ½ cup eggnog

  • ½ cup sour cream

  • 6 tablespoons unsalted butter, softened

  • 1 large egg, lightly beaten

  • cooking spray

Filling:

  • ½ cup unsalted butter, at room temperature

  • 1 cup firmly packed light brown sugar

  • 4 teaspoons ground cinnamon

  • 2 teaspoons freshly grated nutmeg, or to taste

Glaze:

  • 4 ounces cream cheese, at room temperature

  • 4 tablespoons unsalted butter

  • 1 ½ cups powdered sugar

  • 4 tablespoons eggnog

  • ½ teaspoon vanilla extract

Directions

  1. Gather all ingredients.

    All ingredients gathered to make eggnog cinnamon rolls.

    Dotdash Meredith Food Studios

  2. Combine sugar, yeast, salt, and 4 cups of the flour in the work bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until just combined, about 15 seconds. With mixer running on low speed, add eggnog, sour cream, butter, and egg. Continue beating until dough forms, 1 to 2 minutes. Switch to a dough hook attachment. Beat on medium-low speed until dough is smooth and elastic, 6 to 9 minutes; gradually add remaining 1/2 cup flour, 1/2 to 1 teaspoon at a time, if necessary.

  3. Place dough in a large bowl greased with cooking spray and turn to coat. Cover with a clean kitchen towel and let rise in a warm draft-free place until dough has doubled in size, 2 to 3 hours.

    Once dough is formed, place in a large greased bowl and wait until doubled in size.

    Dotdash Meredith Food Studios

  4. Spray a 13- x 9-inch pan with cooking spray. Lightly punch down dough. On a lightly floured surface, roll dough into an 18- x 10-inch rectangle.

    Dough rolled out into an 18x10-inch rectangle on a floured surface.

    Dotdash Meredith Food Studios

  5. For the filling spread 1/2 cup of butter over the dough. In a small bowl, stir together brown sugar, cinnamon, and nutmeg. Sprinkle evenly over butter.

    Dough buttered and filling spread out onto dough.

    Dotdash Meredith Food Studios

  6. Starting with one long side, roll dough into a log; pinch seam to seal.

    Dough being rolled into a log.

    Dotdash Meredith Food Studios

  7. Slice into 12 rolls.

    a log of uncut cinnamon rolls being sliced into 12 rolls ahead of baking.

    Dotdash Meredith Food Studios

  8. Place rolls in the prepared pan. Cover, and let rise in a warm draft-free place until doubled in size, 1 hour to 1 hour and 15 minutes.

    Rolls placed inside the prepared pan, sitting until doubled in size.

    Dotdash Meredith Food Studios

  9. Preheat the oven to 350 degrees F (175 degrees C).

  10. Bake in the preheated oven, uncovered, until golden brown, 25 to 30 minutes. Let cool in pan on a wire rack 15 minutes.

    Rolls baked into the oven until golden-brown.

    Dotdash Meredith Food Studios

  11. Add cream cheese and 4 tablespoons butter to the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until smooth, 1 to 2 minutes. Add powdered sugar, eggnog, and vanilla. Beat on medium speed until smooth, about 1 minute.

  12. Drizzle glaze over warm rolls. Serve with freshly grated nutmeg sprinkled on top and any extra glaze, if desired.

    Once glaze is prepared, drizzle over warm rolls.

    Dotdash Meredith Food Studios
    low angle looking into a single eggnog cinnamon roll with a piece broken off

Cook's Note:

I used Borden® eggnog.

Recipe developed by Anna Theoktisto

Nutrition Facts (per serving)

511 Calories
25g Fat
67g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 511
% Daily Value *
Total Fat 25g 32%
Saturated Fat 15g 76%
Cholesterol 85mg 28%
Sodium 371mg 16%
Total Carbohydrate 67g 24%
Dietary Fiber 2g 6%
Protein 7g 14%
Potassium 122mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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