Eggnog Cinnamon Rolls with Cream Cheese Frosting

This eggnog cinnamon roll recipe is sponsored by Half & Half magazine. All opinions are mine. Thank you for supporting the brands I love and who make it possible for me to continue creating recipes for you! 

Hey there, and welcome back, friends.

You are in for a holiday treat!

Eggnog Cinnamon Rolls

These eggnog cinnamon rolls are filled with an eggnog-flavored filling and covered with eggnog cream cheese icing. They are tender and fluffy and make a great holiday treat. 

The recipe for these cinnamon rolls is from the current issue of Half & Half magazine. Half and Half magazine is a seasonal magazine from Dairy Farmers of America full of delicious recipes featuring dairy products you already have in your fridge. My favorite part of the magazine is all the stories from farm families in each issue. It makes for a great holiday season gift for yourself and the foodie in your life. 

There’s some nutmeg added to the cinnamon sugar filling, and there’s a splash of eggnog and nutmeg in the delicious cream cheese icing. 

Enjoy these delicious eggnog cinnamon rolls with your breakfast on Christmas or as a treat throughout December. 

Eggnog Cinnamon Roll Ingredients

These holiday cinnamon rolls require simple pantry ingredients and some eggnog. 

• whole milk
• a large egg
• instant yeast
• all-purpose flour
• granulated sugar
• light brown sugar
• powdered sugar
• salt
• unsalted butter & salted butter
• ground cinnamon
• nutmeg
• pure vanilla extract
• heavy cream
• cream cheese
• eggnog

How to Make Eggnog Cinnamon Rolls

Begin by making the dough. 

Combine milk, butter, egg, and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Add flour, sugar, and salt. Mix for 10-11 minutes until the dough is soft and tacky and forms a single ball, with just the bottom of the ball sticking to the bottom of the bowl. If it is too sticky, add flour, 1 tablespoon at a time, until the dough feels tacky. 

Place the ball of dough in a large, lightly buttered bowl.

Cover it tightly with plastic wrap and place it in a warm place to rise until doubled, about 1 hour.

Next, make the filling.

Mix butter, brown sugar, cinnamon, vanilla extract, and nutmeg in a small bowl. Set aside until ready to use.

On a lightly floured surface, roll the dough into an 18-by-12-inch rectangle (about ¼ -inch thick). Spread the filling all the way to the edges, leaving a ¼-inch margin at the top edge of the dough.

Roll the dough from the long end away from you. Seal the bottom edge by pinching the dough together. Use a sharp knife or unflavored dental floss to cut the log into 12 1½ -inch rolls.

Line a 9-by-13 -inch baking dish with parchment paper and place the rolls swirl-side up inside the dish.

Cover with plastic wrap. Allow to rise in a warm spot for 30-60 minutes or until doubled in size.

Before baking, pour heavy cream over the cinnamon rolls. Bake at 350 degrees F for 25-30 minutes or until golden brown. Remove from oven and let cool completely.

While the rolls are cooling, make the icing.

In the bowl of a stand mixer, beat cream cheese and butter until combined. Beat in powdered sugar on low until just combined, and then beat in eggnog and nutmeg until the icing is smooth. When the cinnamon rolls are cool, spoon the icing over the tops and enjoy.

How to store eggnog cinnamon rolls

Store at room temperature for up to 2 days in an airtight container or in your refrigerator for up to a week. These rolls can also be frozen for up to 3 months.

More Holiday Recipes

• Cranberry White Chocolate Oatmeal Cookies
• Slow Cooker Hot Chocolate
• Spiced Cranberry Wine Spritzer
• Cranberry Orange Sweet Rolls
• Gingerbread Bundt Cake

What do you think of these cozy eggnog cinnamon rolls? What drink would you pair with this dessert? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life! Happy baking, friends!

Eggnog Cinnamon Roll Recipe

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Yield: serves 8

Eggnog Cinnamon Rolls

These eggnog cinnamon rolls are filled with an eggnog-flavored filling and covered with eggnog cream cheese icing. They are tender and fluffy and make a great holiday treat. 

Prep Time 2 hours 30 minutes

Cook Time 30 minutes

Total Time 3 hours

Ingredients

For the dough:

• 1 ½ cups whole milk, warmed to 110F
• 6 tablespoons unsalted butter, melted
• 1 large egg, room temperature
• 2 ¼ teaspoons instant yeast
• 4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 teaspoon salt

For the filling:

• ¼ cup unsalted butter, softened
• 1/3 cup light brown sugar, packed
• 21/2 teaspoons ground cinnamon
• 1 tablespoon pure vanilla extract
• 1 ½ teaspoons nutmeg
• ½ cup heavy cream, room temperature

For the icing:

• 3 ounces cream cheese, softened
• 3 tablespoons salted butter, softened
• ½ cup powdered sugar
• 3-4 tablespoons eggnog
• ¼ teaspoon nutmeg

Instructions

1. For the dough:
2. Combine milk, butter, egg, and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Add flour, sugar, and salt. Mix for 10-11 minutes until the dough is soft and tacky and forms a single ball, with just the bottom of the ball sticking to the bottom of the bowl. If it is too sticky, add flour, 1 tablespoon at a time, until the dough feels tacky. Place the ball of dough in a large, lightly buttered bowl. Cover it tightly with plastic wrap and place it in a warm place to rise until doubled, about 1 hour.
3. For the filling:
4. Mix butter, brown sugar, cinnamon, vanilla extract, and
   nutmeg in a small bowl. Set aside until ready to use.
5. On a lightly floured surface, roll the dough into an 18-by-12-inch rectangle (about ¼ -inch thick). Spread the filling all the way to the edges, leaving a ¼-inch margin at the top edge of the dough. Roll the dough from the long end away from you. Seal the bottom edge by pinching the dough together. Use a
   sharp knife or unflavored dental floss to cut the log into 12 1½ -inch rolls.
6. Line a 9-by-13 -inch baking dish with parchment paper and place the rolls swirl-side up inside the dish. Cover with plastic wrap. Allow to rise in a warm spot for 30-60 minutes or until doubled in size.
7. Before baking, pour heavy cream over the cinnamon rolls. Bake at 350 degrees F for 25-30 minutes or until golden brown. Remove from oven and let cool completely.
8. For the icing:
9. In the bowl of a stand mixer, beat cream cheese and butter until combined. Beat in powdered sugar on low until just combined, and then beat in eggnog and nutmeg until the icing is smooth. When the cinnamon rolls are cool, spoon the icing over the tops and enjoy.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 631Total Fat: 31gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 110mgSodium: 375mgCarbohydrates: 78gFiber: 4gSugar: 27gProtein: 11g

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