Print

Cozy Eggnog Cinnamon Rolls: Best Easy Nutmeg Glaze Recipe

eggnog cinnamon rolls - featured image
Print Recipe

These eggnog cinnamon rolls are impossibly soft, tender, and spiced with holiday flavors. A simple nutmeg glaze is the perfect finishing touch for this cozy, crowd-pleasing treat.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 1 cup (240ml) full-fat eggnog
  • ¼ cup (57g) unsalted butter, softened
  • ¼ cup (50g) granulated sugar
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 large egg, room temperature
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ½ cup (100g) light brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 3 tablespoons (42g) unsalted butter, very soft
  • Pinch of salt
  • 1 ½ cups (180g) powdered sugar
  • 2–3 tablespoons (30-45ml) eggnog
  • ½ teaspoon ground nutmeg
  • ½ teaspoon vanilla extract

Instructions

  1. Warm the eggnog to about 110°F (43°C). Pour into a small bowl, sprinkle yeast and a pinch of sugar on top. Let sit for 5-10 minutes until foamy.
  2. In a large bowl or stand mixer, combine 3 cups flour, remaining sugar, salt, and nutmeg. Add proofed yeast mixture, egg, and softened butter. Mix on low until a shaggy dough forms, about 2 minutes. Gradually add remaining ½ cup flour until dough pulls away from sides.
  3. Knead dough for 8-10 minutes (stand mixer) or 10-12 minutes (by hand) until smooth, elastic, and slightly tacky.
  4. Shape dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm place for 1 to 1 ½ hours until doubled in size.
  5. While dough rises, mix brown sugar, cinnamon, and pinch of salt for filling. Ensure butter is very soft.
  6. Punch down dough and roll into a 12×16-inch rectangle on a lightly floured surface. Spread softened butter evenly, leaving a ½-inch border on one long edge. Sprinkle cinnamon-sugar mixture over butter and press gently.
  7. Starting from the long edge opposite the bare border, roll dough tightly into a log. Pinch seam to seal. Cut into 12 equal pieces, about 1 ½ inches thick. Place in a greased 9×13-inch baking dish, cut side up.
  8. Cover dish and let rolls rise for 30-45 minutes until puffy and touching each other.
  9. Preheat oven to 350°F (175°C). Bake rolls for 22-28 minutes until golden brown. If browning too quickly, tent with foil for last 5-10 minutes. Let cool in pan for 10 minutes.
  10. Whisk together powdered sugar, 2 tablespoons eggnog, vanilla extract, and nutmeg. Add extra tablespoon of eggnog if needed for pourable consistency. Drizzle generously over warm rolls.

Notes

Temperature matters: eggnog should be warm (110°F) but not hot to activate yeast. Don’t over-flour the dough; slightly tacky dough produces softer rolls. Let rolls rise properly for light texture. Glaze while warm (about 10 minutes out of oven) for best results. For overnight method, refrigerate after second rise and let sit at room temperature 30 minutes before baking.

Nutrition

Keywords: eggnog cinnamon rolls, holiday cinnamon rolls, nutmeg glaze, eggnog recipe, Christmas breakfast, cinnamon rolls with eggnog

Find it online: https://rowanrecipes.com/cozy-eggnog-cinnamon-rolls-best-easy-nutmeg-glaze-recipe/