These eggnog cinnamon rolls taste very much like classic cinnamon rolls with an added festive touch from the nutmeg. Perfect for holiday breakfasts and a glass of eggnog on the side.
Preparation Time
45 mins
Cooking Time
25 mins
Total Time
1 hr 10 mins
Calories
511 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 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.
Step 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.
Step 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.
Step 5
Bake in the preheated oven, uncovered, until golden brown, 25 to 30 minutes. Let cool in pan on a wire rack 15 minutes.
Step 6
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.
Step 7
Drizzle glaze over warm rolls. Serve with freshly grated nutmeg sprinkled on top and any extra glaze, if desired.
Step 8
Gather all ingredients.
Step 9
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.
Step 10
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.
Step 11
Starting with one long side, roll dough into a log; pinch seam to seal.
Step 12
Slice into 12 rolls.
Ingredients
4 tablespoons unsalted butter
4 teaspoons ground cinnamon
6 tablespoons unsalted butter, softened
2 teaspoons kosher salt
1 large egg, lightly beaten
cooking spray
1 cup firmly packed light brown sugar
4 ounces cream cheese, at room temperature
0.5 cup sour cream
0.5 teaspoon vanilla extract
1.5 cups powdered sugar
0.5 cup unsalted butter, at room temperature
0.5 cup eggnog
0.333 cup granulated sugar
4.5 cups all-purpose flour, divided, or more as needed
2 teaspoons freshly grated nutmeg, or to taste
4 tablespoons eggnog
1 (.25 ounce) package quick-rising yeast (such as Fleischmann's RapidRise®)
