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functional image spiked eggnog cinnamon rolls two plates and baking pan

Spiked Eggnog Cinnamon Rolls

Heather Wolf
End the year on a high note with homemade Spiked Eggnog Cinnamon Rolls. Soft, fluffy and splashed with spiced rum eggnog, these frosted rolls make breakfast boozy and impressive.
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Prep Time 2 hours
Cook Time 25 minutes
Eggnog Chilling 1 hour
Total Time 3 hours 25 minutes
Course Breads and Rolls
Cuisine American
Servings 8

Equipment

  • Blender
  • 9 x 13 baking pan

Ingredients
  

Spiked Eggnog (serves 8)

  • 6 large eggs
  • 3/4 cup granulated sugar
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1 tsp vanilla pure
  • 3/4 cup spiced rum
  • 2 cups whole milk
  • 1 1/2 cups heavy cream

Eggnog Cinnamon Roll Dough

  • 3/4 cup spiked eggnog warmed to 110 degrees F
  • 2 1/4 tsp quick rise yeast (1 packet)
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 egg yolk room temperature
  • 1/4 cup unsalted butter melted
  • 3 cups bread flour
  • 3/4 tsp sea salt fine

Cinnamon Roll Filling

  • 1/4 cup unsalted butter softened to room temperature
  • 1/2 cup light brown sugar
  • 2 Tbsp ground cinnamon
  • 1/4 tsp ground nutmeg

Eggnog Frosting

  • 1/4 cup spiked eggnog
  • 4 ounces cream cheese softened to room temperature
  • 1/4 cup unsalted butter softened to room temperature
  • 1 cup powdered sugar packed
  • 1/2 tsp vanilla pure

Instructions
 

Spiked Eggnog

  • Add eggs to a blender and blend on medium speed until pale and frothy, approximately 1 minute.
  • Add sugar and blend on medium speed until evenly combined, approximately 1 minute.
  • Add remaining eggnog ingredients and blend on medium speed until combined, approximately 15 seconds.
  • Chill in the refrigerator for 1 hour before serving.
  • Store leftover eggnog in an airtight container in the refrigerator up to 3 days.

Eggnog Cinnamon Roll Dough

  • Heat eggnog in microwave for 40 seconds or until it's warm to the touch (about 110 degrees).
  • Pour eggnog into the bowl of an electric mixer and sprinkle with yeast.
  • Add sugar, egg, egg yolk and melted butter. Whisk until combined.
  • Stir in flour and salt with a wooden spoon until dough begins to form.
  • Knead dough by hand on a floured surface for 10 minutes or use an electric mixer with a dough hook attachment on medium speed for 8 minutes.
  • If dough sticks to the counter/bottom of the bowl add an additional 2 Tbsp of bread flour and continue kneading until a soft, slightly sticky ball forms.
  • Place dough in an oiled bowl, cover with plastic wrap and a dry, warmed towel and let it rise for 1 hour to 1.5 hours until doubled in size.
  • On a lightly floured surface, roll dough with a rolling pin until it is a 14 x 9 inch rectangle.
  • Spread softened (not melted) butter over the surface of dough. Combine brown sugar, cinnamon and nutmeg then sprinkle over buttered dough. Press spiced sugar mixture into the butter with your hands.
  • Tightly roll the dough into the shape of a log starting with the short side. Trim and discard uneven ends then cut dough into eight rolls with a serrated knife or non-minty floss. Fishing line also works great.
  • Grease a 9 x 13 baking pan and line with parchment. Arrange eggnog cinnamon rolls in the pan, cover with plastic wrap and a dry, warm towel and allow to rise for 30 to 45 minutes.
  • Preheat oven to 350 degrees.
  • Remove towel and plastic wrap from baking pan and bake eggnog cinnamon rolls for 20 to 25 minutes or until the edges are slightly golden brown. Do not overbake.
  • Allow to cool in pan for 5 minutes while you make the frosting.

Eggnog Frosting

  • Beat eggnog, cream cheese, butter, powdered sugar and vanilla with an electric mixer until smooth and fluffy, scraping down the sides of the bowl with a spatula as needed.
  • Spread over warm eggnog cinnamon rolls and enjoy.
  • Cover leftover eggnog cinnamon rolls with plastic wrap and store up to 5 days in the refrigerator.
Keyword cinnamon, eggnog, rolls