Egg Nog Cinnamon Rolls are the irresistible treat you’ll want on Christmas morning. Topped with a rich egg nog cream cheese frosting, these cinnamon rolls capture all the flavors of the season.
The aroma of cinnamon rolls baking in the morning is one of the coziest scents of the holidays.
I don’t bake them every weekend—these are the kind of rolls I save for special occasions: Christmas morning, Thanksgiving weekend, or a birthday when you want something a little extra. They require a bit of time and care, but the results are well worth it.
Infused with egg nog and warm spices, each bite practically melts in your mouth and delivers classic holiday flavor.
The spices combined with egg nog in both the dough and the frosting highlight the best parts of seasonal baking.
For these rolls I used Bob’s Red Mill Organic All Purpose Unbleached White Flour. Its consistent milling helps doughs rise and yields lighter breads and fluffier baked goods—perfect when you’re making a batch of cinnamon rolls for a holiday morning.
These rolls are finished with an egg nog cream cheese frosting that’s so good you’ll want to lick the bowl clean.
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Disclosure: I received product and compensation from Bob’s Red Mill as part of this post. All opinions and the recipe are my own.
This Recipe’s Must Haves
- Lodge Stoneware Baking Dish
- OXO Good Grips Brushed Stainless Steel Turner
- Stainless Steel Mixing Bowls
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Egg Nog Cinnamon Rolls
Ingredients
- 1 cup warm eggnog
- 2/3 cup sugar
- 1 1/2 Tbsp active dry yeast
- 1 stick unsalted butter, softened (8 Tbsp)
- 2 large eggs
- 1/2 tsp sea salt
- 4 1/2 cups Bob’s Red Mill Organic Unbleached White Flour
- 3/4 cup brown sugar
- 1 1/2 Tbsp ground cinnamon
- 1/2 cup butter, softened
- 1 cup confectioners’ sugar
- 3 Tbsp butter, melted
- 2 oz cream cheese
- 1 1/2 Tbsp egg nog
Instructions
- Pour the warm egg nog into the bowl of a stand mixer fitted with the dough hook. Stir in the sugar and yeast and let rest about 5 minutes until foamy. Add the softened butter, eggs, and sea salt. Beat to combine. Add the flour and mix on medium until a soft dough forms (about 3 minutes). Increase speed to high and beat until the dough is soft and pliable, another 10 minutes.
- Turn the dough out onto a lightly floured surface, knead a few times, and shape into a ball. Grease a medium bowl, place the dough inside, cover with plastic wrap, and let rise in a warm place until doubled, about 1 1/2 to 2 hours.
- Line a 9×13-inch baking pan with parchment paper extending up the long sides and grease the paper with butter. Turn the risen dough onto a floured surface and roll into a 10″x24″ rectangle.
- Whisk together the brown sugar and cinnamon. Spread the 1/2 cup softened butter over the dough and sprinkle the cinnamon-sugar evenly on top.
- Tightly roll the dough into a 24-inch log. Cut the log into quarters, then cut each quarter into 4 slices to yield 16 rolls. Arrange the slices cut-side up in the prepared pan. Cover with plastic wrap and let rise another 2 hours.
- Preheat the oven to 425°F (218°C). Bake the rolls for about 25 minutes, until golden brown. Transfer the pan to a rack and cool for 30 minutes.
- Whisk together the confectioners’ sugar, melted butter, cream cheese, and egg nog until the frosting is smooth and spreadable.
- Use the parchment overhang to lift the rolls out of the pan onto a cooling rack, peel off the paper, and transfer the rolls to a serving platter. Spread the frosting evenly over the rolls and serve immediately.
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