Those soft, fluffy eggnog cinnamon rolls dripping with creamy icing take me right back to childhood. My mom would make them from a Pillsbury can every year, and we’d fight over the gooiest center rolls.
That longing for fluffy cinnamon-y goodness still hits me hard come Christmas time. Luckily, these rolls are so easy to whip up at home. In fact, you can prepare them the night before and bake them fresh Christmas morning.
Origins
The origins of eggnog and cinnamon rolls are as rich as the treats themselves. Eggnog descended from “posset,” a British drink made with spiced milk and wine or ale. As it evolved in America, rum or whiskey replaced the wine, and eggs were added to the mix. Cinnamon rolls hail from Sweden, where they are called “kanelbullar.” Bring them together, and the result is pure yuletide perfection.
Why You’ll Love This Recipe
If you’re looking for a perfect Christmas morning breakfast, these eggnog cinnamon rolls with whiskey eggnog frosting are it! They’re soft, fluffy, and packed with rich, creamy eggnog flavor. And they’re easy to make! You can prepare them the night before, let them rise overnight in the fridge, and bake fresh in the morning. Your house will smell amazing!
Ingredients
- Flour gives the rolls structure and that slightly chewy texture.
- Eggnog adds insane richness and moisture.
- Yeast makes them perfectly fluffy and airy.
- Creme fraiche provides a subtle tang.
- Eggs make them tender and flavorful.
- Sugar sweetens the dough and helps it rise.
How to Make Eggnog Cinnamon Rolls
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Warm the eggnog gently in a small pot until about the temperature of bathwater. Remove from heat and stir in the yeast. Allow to proof for five to ten minutes. It should be bubbly.
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While the yeast proofs melt & brown the butter. In a stainless steel skillet (I prefer these for browning butter because you can clearly see as it starts to brown), melt one stick of butter (113 grams) over medium heat, swirling the pan often. The butter will bubble, foam, and then brown. This should take about 5-10 minutes. Remember to swirl often. As soon as the butter is golden & smells toasty, pour it into a heat proof bowl. I pop this in the fridge for a few minutes, stirring occasionally, to take the heat off before adding it to my dough. It should be warm when you add it but not hot.
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In a large mixing bowl combine the yeast & eggnog mixture, the eggs, creme fraiche, sugar, nutmeg, vanilla, brown butter, and salt. Stir to combine well.
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Stir in the flour with a wooden spoon. I add about half, work it in, then add the other half. Stir pretty vigorously for about a minute or two. Or until you tire out, which is what I do. Make sure there are no dry bits left. Cover the bowl loosely with plastic wrap or a lightly floured kitchen towel. Leave in a warm place to proof until doubled in size, about 1 1/2 – 2 hours. I proof mine in my oven. I turn it on for about 30 second to a minute to warm up, then turn it off, put the dough in, and let it sit.
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After the dough has risen, sprinkle the additional 1/4 cup of flour onto a clean work surface. Turn the dough out and gently knead just enough of the flour in to get a workable dough. Pat it out into a rectangle about 9″ x 12″ with the narrow end facing away from you.
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In a bowl combine the dark brown sugar, nutmeg, and cinnamon (if using, I leave the cinnamon out because I want my rolls to taste like pure eggnog & I think cinnamon dominates…they’re excellent both ways!).
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Smear the butter all over the surface of your rectangle, leaving about a 1″ boarder. Sprinkle the brown sugar mixture evenly over the butter. Gently & mindfully roll the dough from right to left (or left to right…), and use your hands to shape it into a nice log if it gets a bit wonky. This is a soft dough.
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Using your finger pinch the dough to seal it well. Squish the dough into a nice log before proceeding.
-
Using dental floss or fishing wire (I am serious here, don’t use a knife…) cut the log into ten 1″ or so rolls. Place them in two pie plates or into a 9″ x 13″ baking dish. Reshape rolls as needed after cutting as you place them.
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Cover loosely with plastic or a lightly floured kitchen towel. Allow to rise for about 45 minutes – 1 hour. At this point you can also cover them and place them in the fridge over night, up to about 16 hours. Bring them to room temperature before proceeding if you do.
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Halfway through the second rise, heat your oven to 350° F. When they are done rising, place them in the oven on the center rack and bake 20-25 minutes until golden (but not too dark!) and cooked through. Mine took about 22-23 minutes.
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Allow to cool fully before frosting. While they do said cooling…make your frosting!
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In a medium bowl whisk the creme fraiche together with the sifted powdered sugar, nutmeg, vanilla beans, whiskey, and eggnog. Feel free to leave the whiskey out, but it’s a fun touch.
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Pour the icing generously over your cool rolls. Enjoy, messily. With either more eggnog or a cold glass of milk….best if on Christmas morning!
Tips:
- Don’t overwork the dough or the rolls can get tough.
- Letting them rise overnight improves texture.
- Let rolls cool a bit before frosting so it doesn’t melt.
- Use dental floss to cut the rolls nice and clean.
Serving Suggestions
These are best served warm right out of the oven, with that whiskey eggnog frosting drizzled on top. Perfect for Christmas breakfast or brunch! Eat them with coffee or tea for a holiday treat. They also make a great dessert served with vanilla ice cream.
Substitutions:
- Use rum or bourbon instead of whiskey
- For non-alcoholic, omit liquor completely
- Replace cinnamon with nutmeg or cardamom
Equipment you’ll need:
- Mixing bowls
- Whisk
- Rolling pin
- Baking dish
- Pastry brush
- Offset spatula or butter knife
FAQs:
Can I make them ahead of time?
Yep! Make the rolls the night before, let rise in the fridge, then bake fresh in the morning.
Can I freeze them?
You sure can, baked without frosting. Thaw at room temp before warming up and frosting.
Can I use store-bought eggnog?
Absolutely! Store-bought works great.
Easy Eggnog Cinnamon Rolls
Ingredients
- 4 cups 500 g flour, plus 1/4 cup for rolling out
- 1 1/4 cup 300 grams eggnog, warm
- 1 packet 1/4 oz, 2 1/4 teaspoons active dry yeast
- 1/4 cup 60 grams creme fraiche
- 2 eggs room temperature
- 3/4 cup 150 grams granulated sugar
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon vanilla extract
- 1/4 tsp smoked salt or regular kosher salt
- 1 stick unsalted butter melted, browned, and warm
For filling
- 6 tablespoons butter at room temperature
- 3/4 cup dark brown sugar
- 1/2 teaspoon freshly grated nutmeg
- 1 tablespoon cinnamon can increase to taste or omit
For icing
- 8 oz creme fraiche
- 1 tablespoon good whiskey optional
- beans from one vanilla bean
- 1 cup powdered sugar sifted
- 1 tablespoon eggnog
- 1/4 teaspoon freshly grated nutmeg
Instructions
- Warm the eggnog gently in a small pot until about the temperature of bathwater. Remove from heat and stir in the yeast. Allow to proof for five to ten minutes. It should be bubbly.
- While the yeast proofs melt & brown the butter. In a stainless steel skillet (I prefer these for browning butter because you can clearly see as it starts to brown), melt one stick of butter (113 grams) over medium heat, swirling the pan often. The butter will bubble, foam, and then brown. This should take about 5-10 minutes. Remember to swirl often. As soon as the butter is golden & smells toasty, pour it into a heat proof bowl. I pop this in the fridge for a few minutes, stirring occasionally, to take the heat off before adding it to my dough. It should be warm when you add it but not hot.
- In a large mixing bowl combine the yeast & eggnog mixture, the eggs, creme fraiche, sugar, nutmeg, vanilla, brown butter, and salt. Stir to combine well.
- Stir in the flour with a wooden spoon. I add about half, work it in, then add the other half. Stir pretty vigorously for about a minute or two. Or until you tire out, which is what I do. Make sure there are no dry bits left. Cover the bowl loosely with plastic wrap or a lightly floured kitchen towel. Leave in a warm place to proof until doubled in size, about 1 1/2 – 2 hours. I proof mine in my oven. I turn it on for about 30 second to a minute to warm up, then turn it off, put the dough in, and let it sit.
- After the dough has risen, sprinkle the additional 1/4 cup of flour onto a clean work surface. Turn the dough out and gently knead just enough of the flour in to get a workable dough. Pat it out into a rectangle about 9″ x 12″ with the narrow end facing away from you.
- In a bowl combine the dark brown sugar, nutmeg, and cinnamon (if using, I leave the cinnamon out because I want my rolls to taste like pure eggnog & I think cinnamon dominates…they’re excellent both ways!).
- Smear the butter all over the surface of your rectangle, leaving about a 1″ boarder. Sprinkle the brown sugar mixture evenly over the butter. Gently & mindfully roll the dough from right to left (or left to right…), and use your hands to shape it into a nice log if it gets a bit wonky. This is a soft dough.
- Using your finger pinch the dough to seal it well. Squish the dough into a nice log before proceeding.
- Using dental floss or fishing wire (I am serious here, don’t use a knife…) cut the log into ten 1″ or so rolls. Place them in two pie plates or into a 9″ x 13″ baking dish. Reshape rolls as needed after cutting as you place them.
- Cover loosely with plastic or a lightly floured kitchen towel. Allow to rise for about 45 minutes – 1 hour. At this point you can also cover them and place them in the fridge over night, up to about 16 hours. Bring them to room temperature before proceeding if you do.
- Halfway through the second rise, heat your oven to 350° F. When they are done rising, place them in the oven on the center rack and bake 20-25 minutes until golden (but not too dark!) and cooked through. Mine took about 22-23 minutes.
- Allow to cool fully before frosting. While they do said cooling…make your frosting!
- In a medium bowl whisk the creme fraiche together with the sifted powdered sugar, nutmeg, vanilla beans, whiskey, and eggnog. Feel free to leave the whiskey out, but it’s a fun touch.
- Pour the icing generously over your cool rolls. Enjoy, messily. With either more eggnog or a cold glass of milk….best if on Christmas morning!
My name is Beth, Elizabeth Evelyn to be exact. A native Tennessean, I was born in the South.
I am the author behind Local Milk Blog.