Eggnog cinnamon rolls bring seasonal warmth to your brunch table: tender, yeasted rolls layered with cinnamon and freshly grated nutmeg, finished with a luxuriously creamy eggnog glaze. This holiday cinnamon roll recipe blends classic comfort with festive spices for a show-stopping breakfast or dessert.
Prep Time: 45 mins • Cook Time: 25 mins • Rise Time: 3 hrs • Cool Time: 15 mins • Total Time: 4 hrs 25 mins • Servings: 12
Ingredients
Dough
- ⅓ cup granulated sugar
- 1 (0.25 oz) package quick-rising yeast (RapidRise®)
- 2 tsp kosher salt
- 4½ cups all-purpose flour, divided (plus extra as needed)
- ½ cup eggnog (use your favorite brand)
- ½ cup sour cream
- 6 tbsp unsalted butter, softened
- 1 large egg, lightly beaten
- cooking spray
Filling
- ½ cup unsalted butter, room temperature
- 1 cup packed light brown sugar
- 4 tsp ground cinnamon
- 2 tsp freshly grated nutmeg (or to taste)
Glaze
- 4 oz cream cheese, room temperature
- 4 tbsp unsalted butter
- 1½ cups powdered sugar
- 4 tbsp eggnog
- ½ tsp vanilla extract
Directions
Step 1
Gather all ingredients and set butter and cream cheese on the counter to soften. Preheat a small space for dough to rise (warm, draft-free).
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, yeast, salt, and 4 cups flour. Beat on low 15 seconds.
Step 3
With mixer running on low, add eggnog, sour cream, softened butter, and beaten egg; beat until dough begins to form (1–2 minutes).
Step 4
Switch to the dough hook and knead on medium-low 6–9 minutes until smooth and elastic, adding remaining ½ cup flour a teaspoon at a time only if dough is excessively sticky.
Step 5
Transfer dough to a greased bowl, cover with a clean towel, and let rise in a warm place 2–3 hours, until doubled in size.
Step 6
Spray a 13×9-inch pan with cooking spray. Punch down dough on a floured surface and roll into an 18×10-inch rectangle.
Step 7
Spread ½ cup butter over the dough. In a small bowl, combine brown sugar, cinnamon, and nutmeg; sprinkle evenly across the buttered dough.
Step 8
Starting at a long side, roll into a tight log; pinch seam to seal. Slice into 12 even rolls and arrange cut-side down in the prepared pan.
Step 9
Cover rolls and let rise in a warm place until doubled, about 1 to 1¼ hours. Preheat oven to 350°F (175°C).
Step 10
Bake uncovered 25–30 minutes until golden. Let cool in pan 15 minutes.
Step 11
Meanwhile, beat cream cheese and 4 tbsp butter until smooth. Add powdered sugar, eggnog, and vanilla; beat until glaze is silky.
Step 12
Drizzle glaze over warm rolls and dust with extra nutmeg. Serve warm.
Cook’s Note
Use full-fat eggnog for richest flavor. Dough can be refrigerated overnight after Step 5 — bring to room temp and proceed. For dairy-free, substitute plant-based eggnog and vegan butter.
Nutrition Facts (per roll)
Calories 511 • Total Fat 25g • Saturated Fat 15g • Cholesterol 85mg • Sodium 371mg • Carbohydrate 67g • Dietary Fiber 2g • Protein 7g