These wonderfully tender and incredibly Easy Eggnog Cinnamon Rolls are bursting with eggnog flavor, warm cinnamon and drizzled with a sweet eggnog frosting. No yeast involved makes for a fast and simple recipe to throw together in the morning. Start to finish takes less than an hour.
Are you an eggnog lover? I really hope you are, because this recipe is a shout out to all eggnog fans. My kiddos have inherited my love for that thick, creamy and delicious drink, much to my excitement. My husband, not so much. So, I tend to not make a lot of eggnog treats for that reason. With that said, I couldn’t get the idea of a really easy eggnog cinnamon roll out of my head.
This breakfast recipe is SO easy. I mean really, probably the easiest cinnamon roll I’ve ever made. No yeast is involved, so no waiting for the dough to rise once or twice, which can take painfully long hours. Everything is done in your stand mixer, which leads to a faster and less messy dough. Even with all the ease, this recipe still results in a flaky and tender dough that pulls apart in that beautiful spiral we all love when we eat a cinnamon roll. This is a great recipe to make in the morning where you can go from start to eat in less than an hour. And, all the ingredients are totally straight forward.
These eggnog cinnamon rolls boast a tender, soft dough that is filled with eggnog and a little nutmeg. Not too sweet, but sweet enough. The dough is rolled out and slathered with melted butter, brown sugar and a heavy dose of ground cinnamon. Those heavenly spirals get baked to perfection and drizzled with a thick eggnog frosting.
The best time is serve these are when they are still warm from the oven. When the tender rolls almost fall apart with steamy cinnamon and melted eggnog frosting. Ahh, perfection. These would be a fabulous holiday morning breakfast.
Although I have not tried this, I think you could totally make these and place them in a metal baking dish (pie plate or other shape), and cover with foil and freeze. Then bake straight from the oven, adding on a few minutes to compensate for the cold dough.
What you’ll need to make these easy eggnog cinnamon rolls
- all-purpose flour
- granulated sugar
- light brown sugar
- confectioners’ sugar
- baking powder
- ground nutmeg
- baking soda
- unsalted butter
- vanilla extract
- ground cinnamon
Preheat the oven and grease a 9×13-inch baking dish. Start with melting your butter and warming your eggnog. Then, place the flour, baking powder, baking soda, granulated sugar, salt and nutmeg in the bowl of a stand mixer fitted with the dough hook. Mix for a minute to combine the dry ingredients. With the mixer on low speed, drizzle in the melted butter, warmed eggnog and vanilla extract. Knead the dough for 5-8 minutes, or until the dough is completely smooth, supple and pulls away from the sides of the bowl. Scrape down the sides of the bowl occasionally, if necessary. If the dough is sticky, add another tablespoon of flour. Or, if the dough is too dry, add 1 teaspoon of eggnog until the right consistency is met.
Next, scrape the dough out onto a well floured surface. Knead the dough into a smooth ball. Then, roll the dough out to a 12×20-inch rectangle. Melt the butter and spread over the surface of the dough. Sprinkle the brown sugar over the butter, then the ground cinnamon. Roll the dough from the long side into a tight spiral. Slice the round into 12 even slices. Place the spirals face down in the prepared baking dish.
Now pop the cinnamon rolls into the preheated oven and bake until a lovely light golden brown and a toothpick inserted in the center of some exposed dough comes out clean. Remove from the oven and let cool for a few minutes.
While the eggnog cinnamon rolls cool, make the frosting. In a small mixing bowl, whisk together the powdered sugar, vanilla extract and eggnog until completely smooth. You want the frosting to be wonderfully thick, but still able to drizzle off the whisk. Pour or smear the frosting over the cinnamon rolls. Serve!
Notes & tidbits
If you don’t want to serve immediately, refrigerate the whole pan of eggnog cinnamon rolls covered with foil. Then, place in the oven to warm before serving.
If you have fresh nutmeg to grate, reduce the amount to ¼ teaspoon.
For the dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 8 Tablespoons unsalted butter, melted
- 1 3/4 cups full fat eggnog, warmed
- 1 teaspoon vanilla extract
For the filling
- 2 Tablespoons unsalted butter, melted
- 1/2 cup light brown sugar
- 1 Tablespoon ground cinnamon
For the frosting
- 2 cups powdered sugar
- 1/4 cup full fat eggnog
- 1/2 teaspoon vanilla extract
- Preheat the oven to 400ºF. Grease a 9x13-inch baking dish and set aside.
- In the bowl of a stand mixer fitted with the dough hook, mix together the flour, sugar, baking powder, baking soda, salt and ground nutmeg just until combined. With the mixer on low speed, mix in the melted butter, eggnog and vanilla extract.
- Knead the dough on low speed until the dough is smooth and pulls away from the side of the bowl, about 5-8 minutes. If the dough is too sticky, add another tablespoon of flour. If the dough is too dry, add another teaspoon of eggnog until the correct consistency is reached. You want the dough to be smooth and supple.
- Turn the dough out on to a well floured surface. Knead into a ball. Roll the dough into a 12x20-inch rectangle.
- Spread the melted 2 tablespoons of butter evenly over the dough. Then, sprinkle the brown sugar over the butter, then the cinnamon. Roll the dough, starting with a long side, into a tight cylinder. Slice the dough into 12 even rounds. Place the spirals face down in the prepared baking dish.
- Place the dish in the preheated oven and bake until the dough is a light golden brown and a toothpick inserted into the dough comes out clean, about 25-28 minutes.
- Remove the cinnamon rolls from the oven and let cool for a few minutes.
- While the rolls are cooling, make the frosting. In a small mixing bowl, whisk together the powdered sugar, eggnog and vanilla extract until smooth. The frosting should be thick, but still drizzles off the whisk.
- Smear or drizzle the frosting over the warm cinnamon rolls. Serve.
Wrap and leftover cinnamon rolls and refrigerate. Rewarm in the oven before serving.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 378
Nutritional information is only an estimate.