Spiked Eggnog Cinnamon Rolls
End the year on a high note with this Spiked Eggnog Cinnamon Rolls recipe. Soft, fluffy and splashed with spiced rum eggnog, these frosted rolls make breakfast boozy and impressive.
Eggnog makes most people gag. I get it; been there, done that, coughed up egg curd. When the over-processed crap you’re drinking from a carton is the consistency of mucus, dry heaving’s a natural instinct. Barfing is just the body’s way of telling you to take a take a hard pass on the milk punch.
There’s nothing worse than dairy-based puke, I know because I once drank eggnog from a paper carton. You have to have a steel-plated stomach to keep that shit down. Meanwhile, my stomach is cookie-plated so I was tossing said cookies soon after a lumpy sip. Eggnog, I decided, should be the drink of choice for poison control centers.
Still I was curious, how could eggnog endure for over a quarter millennium if it currently sucks an egg? Preservatives and chemicals is why. If you want an eggnog that’ll go down in history for its taste, you need to make it at home. With fresh ingredients. So please finish reading this after you procure two hens and a cow.
Farm animals aside, my rum-filled eggnog recipe is so good it’ll make you split your pants. Well, it made my sister spit her pants. Seriously, I have the pics to prove it. This is how the first day of 2020 starts for me: with my sister drunker than a mall Santa bending over in a black jumpsuit to show me her newly crotchless pants.
I’d post the infamous pic here but that’d be the end of my blog and the beginning of my obituary.
The moral of this story is that a proper eggnog is like a boozy milkshake: smooth, creamy and splashed with enough rum to blow your pants wide open. Make a batch for yourself, save a bit to make your cinnamon rolls extra festive then hide the rest from your sister. That, and sturdy sewing, is a recipe for a happy new year.
Before sharing the recipe for Spiked Eggnog Cinnamon Rolls, here are a few tips and tricks to help you out:
Ingredient Tips and Tricks
Quick rise yeast is recommended for this recipe since it does not require proofing or dissolving in liquid before use. Active dry yeast can be substituted but will require proofing and longer rise times.
The secret to soft and fluffy eggnog rolls is using bread flour instead of all-purpose flour.
Butter needs to be softened (not melted!) before slathering on the rolled dough.
Take care not to overheat the eggnog. Liquid hotter than 115 degrees will kill the yeast and your rolls will not rise.
Finally, because friends don’t let friends drink eggnog from a carton, I’ve included my recipe for homemade spiked eggnog. The recipe makes enough for these cinnamon rolls plus a few extra cups to toast the end of 2020.
Overnight and Make Ahead Tips
The dough for Eggnog Cinnamon Rolls can be made the night before and refrigerated prior to the second rise. Place filled, cut rolls in a greased 9 x 13 inch baking pan then cover tightly with plastic wrap then refrigerate overnight. In the morning, uncover rolls and let them come to room temperature for 1 hour before baking.
The dough for Eggnog Cinnamon Rolls can be made ahead and frozen before the second rise. Simply place filled, cut rolls in a greased 9 x 13 inch pan and cover first with plastic wrap then with aluminum foil. Freeze for 2 to 3 months, after that thaw overnight in the refrigerator. In the morning, uncover rolls and let them come to room temperature for 1 hour before baking.
Storage and Freezing Tips for Spiked Eggnog Cinnamon Rolls
Cover frosted rolls with plastic wrap then store up to 5 days in the refrigerator.
Freeze baked and frosted rolls up to 3 months in an airtight container. Thaw overnight in the refrigerator then warm in a 350 degree oven for 10 minutes before serving.
I hope you enjoy this Eggnog Cinnamon Rolls recipe. Please leave a comment and rating at the bottom of this blog when you try it for yourself. Don’t forget to tag #whiskingwolf on social media so I can drool over your pics on Instagram.
Finally, if you love mixing eggnog in your baked goods check out my recipe for Gingerbread Cake Roll. Spiced with cozy flavors and swirled with an eggnog cream filling, this soft, fluffy cake roll makes December delicious.
Spiked Eggnog Cinnamon Rolls
Equipment
- Blender
- 9 x 13 baking pan
Ingredients
Spiked Eggnog (serves 8)
- 6 large eggs
- 3/4 cup granulated sugar
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1 tsp vanilla pure
- 3/4 cup spiced rum
- 2 cups whole milk
- 1 1/2 cups heavy cream
Eggnog Cinnamon Roll Dough
- 3/4 cup spiked eggnog warmed to 110 degrees F
- 2 1/4 tsp quick rise yeast (1 packet)
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1/4 cup unsalted butter melted
- 3 cups bread flour
- 3/4 tsp sea salt fine
Cinnamon Roll Filling
- 1/4 cup unsalted butter softened to room temperature
- 1/2 cup light brown sugar
- 2 Tbsp ground cinnamon
- 1/4 tsp ground nutmeg
Eggnog Frosting
- 1/4 cup spiked eggnog
- 4 ounces cream cheese softened to room temperature
- 1/4 cup unsalted butter softened to room temperature
- 1 cup powdered sugar packed
- 1/2 tsp vanilla pure
Instructions
Spiked Eggnog
- Add eggs to a blender and blend on medium speed until pale and frothy, approximately 1 minute.
- Add sugar and blend on medium speed until evenly combined, approximately 1 minute.
- Add remaining eggnog ingredients and blend on medium speed until combined, approximately 15 seconds.
- Chill in the refrigerator for 1 hour before serving.
- Store leftover eggnog in an airtight container in the refrigerator up to 3 days.
Eggnog Cinnamon Roll Dough
- Heat eggnog in microwave for 40 seconds or until it's warm to the touch (about 110 degrees).
- Pour eggnog into the bowl of an electric mixer and sprinkle with yeast.
- Add sugar, egg, egg yolk and melted butter. Whisk until combined.
- Stir in flour and salt with a wooden spoon until dough begins to form.
- Knead dough by hand on a floured surface for 10 minutes or use an electric mixer with a dough hook attachment on medium speed for 8 minutes.
- If dough sticks to the counter/bottom of the bowl add an additional 2 Tbsp of bread flour and continue kneading until a soft, slightly sticky ball forms.
- Place dough in an oiled bowl, cover with plastic wrap and a dry, warmed towel and let it rise for 1 hour to 1.5 hours until doubled in size.
- On a lightly floured surface, roll dough with a rolling pin until it is a 14 x 9 inch rectangle.
- Spread softened (not melted) butter over the surface of dough. Combine brown sugar, cinnamon and nutmeg then sprinkle over buttered dough. Press spiced sugar mixture into the butter with your hands.
- Tightly roll the dough into the shape of a log starting with the short side. Trim and discard uneven ends then cut dough into eight rolls with a serrated knife or non-minty floss. Fishing line also works great.
- Grease a 9 x 13 baking pan and line with parchment. Arrange eggnog cinnamon rolls in the pan, cover with plastic wrap and a dry, warm towel and allow to rise for 30 to 45 minutes.
- Preheat oven to 350 degrees.
- Remove towel and plastic wrap from baking pan and bake eggnog cinnamon rolls for 20 to 25 minutes or until the edges are slightly golden brown. Do not overbake.
- Allow to cool in pan for 5 minutes while you make the frosting.
Eggnog Frosting
- Beat eggnog, cream cheese, butter, powdered sugar and vanilla with an electric mixer until smooth and fluffy, scraping down the sides of the bowl with a spatula as needed.
- Spread over warm eggnog cinnamon rolls and enjoy.
- Cover leftover eggnog cinnamon rolls with plastic wrap and store up to 5 days in the refrigerator.
[…] Eggnog Cinnamon Rolls […]