Indulge in the cozy warmth of the holidays with these Eggnog Cinnamon Rolls, a delightful twist on a classic treat. Rich eggnog-infused buttery brioche dough, swirled with a spiced brown sugar filling, and topped with a luscious eggnog glaze – the perfect festive indulgence in every bite.
Why you’ll love this Eggnog brioche cinnamon roll recipe
Customized Flavour Profile: Making homemade eggnog cinnamon buns allows you to tailor the flavour to your liking. This will ensure the perfect balance of eggnog, cinnamon, and nutmeg flavour. You can adjust the sweetness and spice levels to suit your preferences, creating a personalized and irresistible holiday treat. And using a homemade spiked eggnog would make these cinnamon rolls even better.
Quality Ingredients and Freshness: Crafting eggnog cinnamon rolls from scratch allows you to use high-quality ingredients, ensuring a fresh and delicious outcome. By controlling the components of the dough, filling, and glaze, you can guarantee a superior taste and texture that surpasses store-bought alternatives, making the effort well worth the homemade touch. Who doesn’t love fresh and warm cinnamon rolls on the breakfast table, right at the Christmas time.
- All-Purpose Flour: forms the structural foundation of the dough. Its gluten content contributes to the elasticity of the dough, giving the cinnamon rolls their desired chewiness.
- Active Dry Instant Yeast: Is essential for leavening the dough, causing it to rise. The fermentation process produces carbon dioxide gas, creating the airy and fluffy texture that is characteristic of cinnamon rolls.
- Salt: enhances the overall flavor by balancing the sweetness and suppressing any potential blandness. It also strengthens the gluten structure, contributing to the dough’s texture.
- Granulated Sugar: Not only sweetens the dough but also supports yeast fermentation. It contributes to the overall tenderness of the rolls and helps in achieving the desired balance of sweetness in every bite.
- Eggnog: Serves as the foundational flavor and moisture source for the dough. Its rich and creamy consistency adds a distinct eggy and spiced character, providing a festive touch to the cinnamon rolls. Optional: If you’d like a boozy eggnog flavour, add 1 shot of rum of whisky in the eggnog.
- Unsalted Butter: enriches the dough, providing moisture and a velvety texture. It also contributes to the flavor profile and helps create layers in the dough during the rolling process.
- Ground Nutmeg: complements the eggnog flavor, adding warmth and depth to the cinnamon roll filling. Its aromatic qualities enhance the overall festive and spiced character of the treat.
- Light Brown Sugar: in the filling, brings a rich caramel-like sweetness and a hint of molasses, creating a delectable contrast to the spiced flavors and providing a gooey texture.
- Ground Cinnamon: is a classic spice that infuses the filling with warmth and a sweet, aromatic kick. It pairs exceptionally well with the eggnog, contributing to the overall festive taste.
- Powdered Sugar: is the main component of the eggnog icing, providing sweetness and a smooth consistency. It adds a finishing touch, creating a visually appealing and flavorful topping for the cinnamon rolls.
- Vanilla Paste: Enhances the overall aroma and flavor of the cinnamon rolls, complementing the eggnog and adding a sweet, warm undertone.
How to make brioche cinnamon rolls with eggnog cream cheese icing
Step 1 – Prepare the dough
In the bowl of a stand mixer, combine flour, sugar, dry yeast, and salt. Pour in warm eggnog, eggs and and using the dough hook, mix it all together. At the end slowly add softened butter. Dough will be sticky, but not too sticky. It should be pulled away from the sides of the bowl when using spatula to scrape the dough down. If it’s too sticky add 1 or 2 tablespoons of flour. Do not exceed the kneading, 2-3 minutes in stand mixer is enough.
Step 2 – Make the dough rise in warm place
Leave the dough in the bowl and cover with plastic food wrap. Allow rising for about an hour or two, or until the dough has doubled.
Step 3 – Prepare the filling
Combine light brown sugar, cinnamon,nutmeg and softened butter in a bowl. Mix it with a hand mixer until well combined.
Step 4 – Roll the dough and spread the filling
Turn out dough on a lightly floured surface and dust the dough with flour too. Use a rolling pin to roll into a 16×20 rectangle.
Spread the mixture, filling evenly over the surface of the dough. Starting from one long edge, tightly roll the dough into a log. Cut the log into 16 equal sized rolls, using a sawing thread. Cut first half way, then in quarters and then each quarter into four pieces of rolls.
Step 5 – Bake the rolls
Place the cut rolls in the butter greased baking dish 9×13 inch large. Cover them with a towel or food wrap and let them rise for 30 minutes or until they double in size.
Preheat the oven to 350 °F ( 177 °C). Bake for 20-25 minutes or until lightly golden brown on top.
Step 6 – Finish with eggnog cream cheese frosting and serve
In a small bowl, place softened butter and softened cream cheese and mix until creamy. Add powdered sugar, room temperature eggnog, vanilla paste and mix until combined.
When the homemade cinnamon rolls are baked, spread the Eggnog icing over the warm rolls. Allow the icing to set and serve with your favourite Eggnog drink!
Overnight brioche cinnamon rolls method: Cover the rolls with plastic food wrap when placed in greased pan and place them in the refrigerator overnight. Next morning, remove them from the refrigerator and let rise for 1 hour. Continue with step 5 – bake the rolls.
- Temperature of ingredeints is important: Ensure that all ingredients are at room temperature, especially the eggnog and butter. Cold ingredients can slow down yeast activation and affect the dough’s rise.
- Proper Yeast Activation: Often the yeast you have in the refrigerator can be olds. Test the yeast before combining it with other ingredients. Test by taking a teaspoon of yeast and place it in warm 1/2 cup of water. If the yeast doesn’t froth in warm liquid, it might be inactive, leading to flat and dense rolls.
- Kneading Technique: If you hand knead, use a lightly floured surface to prevent sticking. The dough needs thoroughly for about 8-10 minutes by hand to develop gluten, resulting in a soft and elastic texture. If you are using an stand mixer, 2 minutes is equivalent to 10-12 minutes by hand.
- Rising Conditions: Allow the dough to rise in a warm, draft-free environment. Best place in in the kitchen, close to the stove top or oven. These places are often warm and draft-free. Cover the bowl with a damp cloth or plastic food wrap to create a humid environment, promoting a better rise. The time estimated for these cinnamon rolls to rise well is around 1 to 2 hours., depending on the enviroment. The dough needs to double in this recipe.
- Sharp Cutting Tools or sawing thread: I always use a sawing thread or dental floss (unflavoured), that will cut perfect slices. If you decide cutting with a knife, use a sharp knife to cut the rolls. This helps maintain the shape and prevents squishing the dough.
- Reheating Tips: To reheat refrigerated or thawed rolls, warm them in the microwave for a few seconds for a quick fix. Alternatively, you can reheat them in a preheated oven at a low temperature (about 300°F or 150°C) until warmed through.
Try these variations
- Gingerbread spice magic cinnamon rolls: Replace the traditional cinnamon filling with a mixture of ginger, cloves, and molasses to create gingerbread-spiced rolls. Top them with a cream cheese glaze spiked with a touch of vanilla and a pinch of cinnamon.
- Maple Bourbon cinnamon rolls: Introduce a touch of sophistication by incorporating maple syrup and bourbon into the filling. The glaze can be made with a maple bourbon reduction, adding a rich and complex flavor to the rolls.
- Chocolate Hazelnut rolls: Spread a layer of Nutella or chocolate hazelnut spread on the dough before rolling, creating a delightful chocolatey filling. Top the baked rolls with a hazelnut cream glaze for an indulgent twist.
- Coconut Rum Paradise: Infuse the dough with coconut milk and shredded coconut. For the filling, mix in a layer of rum-soaked raisins. Glaze the rolls with a coconut rum icing, giving them a tropical and festive flavor.
- Salted caramel Pecan cinnamon rolls: Elevate your cinnamon rolls by adding a layer of salted caramel to the filling and topping them with a generous amount of chopped pecans. Drizzle with additional salted caramel just before serving for an irresistible combination of sweet and salty.
How to store cinnamon rolls
Preserving the freshness and flavor of your eggnog cinnamon rolls is crucial, especially if you have leftovers. Here are some storage and freezing options:
- Room Temperature: Store freshly baked eggnog cinnamon rolls at room temperature for up to 2 days in an airtight container or covered with plastic wrap. They are best enjoyed within this short timeframe to maintain their softness.
- Refrigerator: If you need to store them for a longer period, place the rolls in an airtight container and store in the refrigerator for up to 4-5 days. Reheat in the microwave for a few seconds or in a preheated oven for a brief period to restore their warmth and soft texture.
- Freezing Unbaked Rolls: After cutting the rolls and placing them in the baking dish, cover tightly with plastic wrap and aluminum foil. Freeze for up to 1 month. When ready to bake, allow them to thaw and rise in the refrigerator overnight before baking as directed.
- Freezing Baked Rolls: If you’ve already baked the rolls, let them cool completely. Wrap each roll individually in plastic wrap and then in aluminum foil. Place the wrapped rolls in a freezer bag. They can be frozen for up to 2-3 months. Thaw in the refrigerator or at room temperature, and warm in the oven or microwave before serving.
- Freezing Dough: Alternatively, you can freeze the unbaked rolled dough. After rolling and cutting the rolls, place them on a parchment-lined tray and freeze until solid. Transfer the frozen rolls to a freezer bag. When ready to bake, place the frozen rolls in a greased baking dish and let them thaw and rise in the refrigerator overnight before baking.
Remember to let the rolls cool slightly before freezing or storing to avoid condensation, which can affect their texture. Proper storage methods will help you enjoy the deliciousness of eggnog cinnamon rolls even after the initial baking.
Freshly baked eggnog cinnamon rolls are best enjoyed within 2 days if stored at room temperature or up to 4-5 days when refrigerated in an airtight container. For longer storage, consider freezing (see freezing options above).
Yes, you can freeze unbaked eggnog cinnamon roll dough. After cutting the rolls and placing them in the baking dish, cover tightly with plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw and rise in the refrigerator overnight before baking.
Yes, you can prepare eggnog cinnamon rolls ahead of time. If baking the next day, cover the unbaked rolls tightly with plastic wrap and refrigerate overnight. Alternatively, freeze unbaked rolls for longer storage and thaw in the refrigerator before baking. Adjust rise time accordingly.
To reheat refrigerated or thawed eggnog cinnamon rolls, warm them in the microwave for a few seconds or in a preheated oven at a low temperature (about 300°F or 150°C) until warmed through. Be sure to cool slightly before reheating to avoid condensation.
If you love this eggnong brioche cinnamon rolls, you will also love these recipes:
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- HOLIDAY SWEET BRAIDED BREAD
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EGGNOG BRIOCHE CINNAMON ROLLS
- 1 ceramic pan 9×13 inches
- 1 Rolling Pin
- mixing bowls
For The Dough
- 4 cups (500 g) all-purpose flour
- 3 teaspoons (15 g) dry active yeast
- ½ teaspoon salt
- ¾ cup (150g) granulated sugar
- 1 cup (230 ml) eggnog, warmed to around 110°F
- 2 large eggs
- ⅓ cup (76 g) softened unsalted butter
- 1 tablespoon extra butter for greasing the baking dish
Cinnamon Sugar Filling
- 1 cup (250 g) light brown sugar packed
- 3 tablespoons (45 g) ground cinnamon
- ¼ teaspoon ground nutmeg
Eggnog Cream Cheese Icing
- ½ cup (100 g) softened butter
- 1/4 cup (60 g) softened butter
- 1/4 cup (60 g) cream cheese
- 1 ½ cups (195 g) powdered sugar
- ⅓ cup (80 ml) eggnog
- 1/3 teaspoon vanilla paste
- In the bowl of an electric mixer, combine flour, sugar, dry yeast, and salt. Pour in warm eggnog, eggs and and using the dough hook, mix it all together. At the end slowly add softened butter. Dough will be sticky, but not too sticky. It should be pulled away from the sides of the bowl when using spatula to scrape the dough down. If it’s too sticky add 1 or 2 tablespoons of flour.
- Leave the dough in the bowl and cover with plastic food wrap. Allow rising for about an hour or two, or until the dough has doubled.
- Combine light brown sugar, cinnamon,nutmeg and softened butter in a bowl. Mix it with a hand mixer until well combined.
- Turn out dough on a lightly floured surface and dust the dough with flour too. Use a rolling pin to roll into a 16×20 rectangle.
- Spread the mixture evenly over the surface of the dough. Starting from onelong edge, tightly roll the dough into a log. Cut the log into 16 equal sized rolls, using a sawing thread.
- Place the cut rolls in the butter greased baking dish 9×13 inch large. Cover them with a towel and let them rise for 30 minutes, or until they double.
- Preheat the oven to 350 °F ( 177 °C). Bake for 20-25 minutes or until light golden brown on top.
- In a small bowl, place softened butter and softened cream cheese and mix until creamy. Add powdered sugar, eggnog, vanilla paste and mix until combined.
- When the cinnamon rolls are baked, spread the Eggnog icing over the warm rolls. Allow the icing to set and serve with your favourite eggnog drink!
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