These super fluffy eggnog cinnamon rolls are made with eggnog, filled with spiced cinnamon sugar, and finished with an eggnog glaze. Prepare the rolls overnight and bake them the next morning for warm cinnamon buns on Christmas morning!
Kick off holiday baking with these ultra-soft Eggnog Cinnamon Rolls topped with a silky eggnog glaze. The dough is enriched with eggnog and lightly spiced with nutmeg so the flavor is festive without being overpowering. You can do most of the work the night before and refrigerate the prepared rolls, then bake them fresh the next morning.
When cold weather arrives, there’s nothing cozier than filling the kitchen with the scent of fresh bread, cinnamon, and eggnog. These rolls pair the richness of yeast-risen dough with a cinnamon-sugar spiral and a drizzle of eggnog-scented glaze for a truly decadent breakfast treat.
The recipe uses active dry yeast to achieve a pillowy texture. While the process takes some time, much of it is hands-off: proof the yeast, mix and knead the dough, let it rise, shape and fill, then choose to bake immediately or refrigerate overnight for morning baking.
Why this works
Proofing the yeast in warm (not hot) eggnog activates it and helps the dough rise properly. Aim for about 100°F (38°C) when warming the eggnog; let the yeast sit for about 10 minutes until it bubbles and expands. If it doesn’t activate, the rolls won’t rise well.
After the yeast is ready, mix the dry ingredients, then stir in the egg, melted butter, and warm eggnog mixture. The dough will be shaggy at first; knead it on a lightly floured surface until smooth and elastic — about five minutes by hand. Let the dough rise until doubled in size, then punch it down, roll it out, and spread with very soft butter before adding the cinnamon-sugar filling.
Roll the dough tightly into a log, pinch the seam shut, and cut into 9–12 rolls depending on desired size. Arrange the rolls in a well-greased 9×13-inch pan (or a 9-inch pie plate for nine large rolls). At this point you can refrigerate the pan overnight or let the rolls rise and bake right away.
If refrigerating overnight, cover the pan tightly and chill. The next morning, remove the pan and let the rolls come to room temperature for at least 30 minutes before preheating the oven to 350°F and baking until the tops are golden, about 22–25 minutes. If baking immediately, let the assembled rolls rest for about 20 minutes to puff, then bake at 350°F for 22–25 minutes.
Finish with a smooth eggnog glaze made by whisking eggnog with powdered sugar and a touch of rum extract if you like. Drizzle the glaze over warm rolls for a glossy, flavorful finish.
Eggnog Cinnamon Rolls
Super fluffy eggnog cinnamon rolls filled with cinnamon sugar and topped with eggnog glaze. Prepare the rolls the night before and bake in the morning for a warm festive breakfast.
Prep: 45 mins | Cook: 22 mins | Total: 3 hrs | Servings: 10 rolls
Ingredients
For the Dough
- 3/4 cup eggnog
- 1 package active dry yeast (about 2 1/4 teaspoons)
- 2 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 2 1/2 tablespoons unsalted butter, melted
- 1 large egg, room temperature
For the Cinnamon Sugar Filling
- 1/4 cup butter, extremely soft
- 1/3 cup packed brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon cinnamon
- 1/2 teaspoon ground nutmeg
For the Eggnog Glaze
- 1/4 cup eggnog
- 1 to 1 1/2 cups powdered sugar
- 1/4 teaspoon rum extract (optional)
Instructions
- Warm the eggnog to about 100°F (38°C). Add the yeast and let sit 10 minutes until bubbly and expanded. If it doesn’t bubble, the yeast is inactive.
- In a large bowl whisk together the flour, sugar, salt, and nutmeg. Stir in the egg, melted butter, and the warm eggnog-yeast mixture until combined. The dough will look shaggy.
- Turn the dough onto a lightly floured surface and knead about 5 minutes until smooth and elastic.
- Grease a large bowl, place the dough inside, cover with clingfilm, and let rise 1–2 hours until doubled in size (longer in a cool kitchen).
- Punch the dough down and roll it into a rectangle about 10 by 14 inches. Spread very soft butter over the surface.
- Combine the brown sugar, granulated sugar, cinnamon, and nutmeg and sprinkle evenly over the buttered dough. Starting from the long side, roll into a log and pinch the seam closed. Cut into 9–12 slices (9 large or 12 medium).
- Grease a 9×13-inch pan (or a 9-inch pie plate for nine rolls) and place the slices in the pan.
- If refrigerating overnight: cover the pan tightly and chill. In the morning remove from fridge, let come to room temperature for at least 30 minutes, preheat oven to 350°F, and bake 22–25 minutes until golden.
- If baking immediately: cover loosely and let rest about 20 minutes to rise, then bake at 350°F for 22–25 minutes until the tops are golden.
- Whisk together eggnog, powdered sugar, and optional rum extract until smooth. Drizzle the glaze over warm rolls and serve.
Nutrition
Calories: 363 kcal (per roll, approximate)
