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Perfect Eggnog Cinnamon Rolls with Easy Nutmeg Glaze

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These eggnog cinnamon rolls feature a tender, pillowy dough infused with real eggnog and a nutmeg glaze that delivers classic Christmas flavor. Perfect for holiday brunches or gatherings, they’re make-ahead friendly and sure to impress.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (plus extra for dusting)
  • ¼ cup granulated sugar
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • ½ teaspoon salt
  • ½ cup whole milk, warmed to 110°F
  • ½ cup full-fat eggnog
  • ¼ cup unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • ½ teaspoon vanilla extract
  • ½ cup unsalted butter, softened (for filling)
  • ¾ cup packed brown sugar (light or dark)
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg, freshly grated if possible
  • ¼ teaspoon ground cloves (optional)
  • 1 ½ cups powdered sugar, sifted (for glaze)
  • 3 tablespoons eggnog (for glaze, start with 2)
  • ½ teaspoon vanilla extract (for glaze)
  • ¼ teaspoon freshly grated nutmeg (for glaze, plus extra for garnish)
  • Pinch of salt (for glaze)

Instructions

  1. Activate the yeast: In a small saucepan, warm the milk and eggnog together to about 110°F (warm to the touch, not hot). Pour into the bowl of a stand mixer, sprinkle yeast and a pinch of sugar on top, and let sit for 5-7 minutes until foamy.
  2. Make the dough: Add remaining sugar, melted butter, egg, vanilla, and salt to the yeast mixture. Mix on low with paddle attachment until combined. Switch to dough hook and add flour one cup at a time, mixing on medium-low until a shaggy ball forms. Knead 6-8 minutes (or 10 minutes by hand) until smooth and elastic.
  3. First rise: Shape dough into a ball and place in a lightly greased bowl, turning to coat. Cover with plastic wrap or a towel and let rise in a warm, draft-free spot for 1 to 1 ½ hours until doubled in size.
  4. Prepare filling: In a small bowl, mix brown sugar, cinnamon, nutmeg, and cloves. Ensure butter is softened to room temperature.
  5. Roll and fill: Punch down dough and turn onto a lightly floured surface. Roll into a 12×18-inch rectangle (about ¼-inch thick). Spread softened butter evenly over dough, leaving a ½-inch border on the long side opposite you. Sprinkle sugar-spice mixture over butter, pressing gently.
  6. Roll and cut: Starting from the long side closest to you, roll dough tightly into a log and pinch the seam to seal. Cut into 12 equal pieces (about 1 ½ inches each) using a sharp knife or bench scraper. Place cut-side up in a greased 9×13-inch baking dish.
  7. Second rise: Cover dish with plastic wrap and let rolls rise 30-45 minutes until puffy and touching. Preheat oven to 350°F.
  8. Bake: Bake rolls for 22-28 minutes until golden brown and centers are cooked through (internal temperature 190°F). If browning too quickly, tent with foil after 15 minutes. Let cool in pan for 10 minutes.
  9. Make glaze: Whisk together powdered sugar, eggnog, vanilla, nutmeg, and salt until thick but pourable. Drizzle over warm rolls and sprinkle with extra freshly grated nutmeg.

Notes

For best results, use full-fat eggnog and freshly grated nutmeg. The dough can be prepared the night before: after placing rolls in the baking dish, cover and refrigerate overnight. In the morning, let sit at room temperature for 30-45 minutes while oven preheats, then bake as directed. Leftover rolls can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. Freeze unbaked rolls (without glaze) for up to 3 months.

Nutrition

Keywords: eggnog cinnamon rolls, holiday cinnamon rolls, eggnog breakfast, nutmeg glaze, Christmas brunch, homemade cinnamon rolls

Find it online: https://lenatable.com/perfect-eggnog-cinnamon-rolls-with-easy-nutmeg-glaze/