EGGNOG BRIOCHE CINNAMON ROLLS
Indulge in the cozy warmth of the holidays with these Eggnog Cinnamon Rolls, a delightful twist on a classic treat. Rich eggnog-infused dough, swirled with a spiced brown sugar filling, and topped with a luscious eggnog glaze
Servings: 16 servings
Calories: 275kcal
Equipment
- 1 ceramic pan 9x13 inches
- 1 Rolling Pin
- mixing bowls
Ingredients
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
Instructions
- 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 9x13 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!
Notes
Overnight Method for Cinnamon Rolls: Cover the rolls with plastic food wrap when placed in a 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.
Storing at 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.
Storing at 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.