Eggnog cinnamon rolls combine the rich, creamy flavors of eggnog with the comforting warmth of cinnamon rolls. Here’s a delicious recipe to make them:
Eggnog Cinnamon Rolls
Ingredients:
For the Dough:
- 1 cup eggnog, warmed to room temperature
- 2 and 1/4 teaspoons (1 packet) active dry yeast
- 1/2 cup unsalted butter, melted and cooled slightly
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 large eggs
- 4 to 4 and 1/2 cups all-purpose flour
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
For the Eggnog Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons eggnog
- 1/2 teaspoon vanilla extract
- Pinch of ground nutmeg (optional)
Instructions:
1. Activate the Yeast:
- In a small bowl, sprinkle the active dry yeast over the warm eggnog and let it sit for about 5-10 minutes until foamy.
2. Make the Dough:
- In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook attachment, combine the melted butter, granulated sugar, and salt.
- Add the eggs and beat until well combined.
- Gradually add 4 cups of the all-purpose flour, mixing until a soft dough forms. If the dough is too sticky, add the remaining 1/2 cup of flour a little at a time until the dough pulls away from the sides of the bowl.
3. Knead the Dough:
- Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Alternatively, knead the dough using the dough hook attachment on medium speed for about 5 minutes.
4. First Rise:
- Place the dough in a greased bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1-1.5 hours until doubled in size.
5. Prepare the Filling:
- In a small bowl, mix together the softened butter, brown sugar, cinnamon, nutmeg, and cloves (if using) until well combined. Set aside.
6. Roll Out the Dough:
- Punch down the risen dough and turn it out onto a lightly floured surface.
- Roll the dough into a large rectangle, about 16x12 inches in size.
7. Fill and Roll:
- Spread the prepared filling evenly over the dough, leaving a small border along the edges.
- Starting from one long edge, tightly roll the dough into a log. Pinch the seam to seal.
8. Cut into Rolls:
- Using a sharp knife or a piece of unflavored dental floss, cut the log into 12 equal slices.
9. Second Rise:
- Place the slices into a greased 9x13-inch baking dish, arranging them evenly with some space between each roll.
- Cover the dish with a clean kitchen towel or plastic wrap and let the rolls rise again in a warm, draft-free place for about 30-45 minutes until puffy.
10. Bake:
- Preheat your oven to 350°F (175°C).
- Bake the cinnamon rolls in the preheated oven for 25-30 minutes, or until golden brown and cooked through.
11. Make the Eggnog Glaze:
- While the rolls are baking, prepare the eggnog glaze. In a small bowl, whisk together the powdered sugar, eggnog, vanilla extract, and a pinch of nutmeg until smooth and drizzle-able.
12. Glaze and Serve:
- Remove the cinnamon rolls from the oven and let them cool in the pan for a few minutes.
- Drizzle the warm rolls with the prepared eggnog glaze.
Tips:
Warm Eggnog: Warming the eggnog slightly helps activate the yeast and adds a cozy flavor to the dough.
Customize: Feel free to adjust the spices in the filling to your taste. You can also add chopped nuts or raisins for extra texture.
Storage: These eggnog cinnamon rolls are best enjoyed fresh on the day they are baked. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Warm them in the microwave for a few seconds before serving.
These eggnog cinnamon rolls are decadent and perfect for holiday mornings or any special occasion. Enjoy the creamy eggnog flavor paired with the sweet cinnamon filling and topped with a luscious eggnog glaze!