Description
These Eggnog Cinnamon Rolls are a festive twist on a classic favorite, infused with rich eggnog and warm spices like cinnamon and nutmeg. Soft, fluffy dough made with bread flour and instant mashed potato flakes ensures a tender crumb, while a luscious eggnog glaze adds a creamy, sweet finish perfect for holiday mornings or cozy gatherings.
Ingredients
Scale
Dough
- 4½ cups bread flour
- ¾ cup instant mashed potato flakes (60g, plain variety)
- ¼ cup powdered milk (35g)
- ¼ cup granulated sugar (56g)
- 2¼ teaspoons instant yeast (one packet)
- 1 teaspoon bread salt (or regular salt)
- 1¾ cups eggnog (420ml, room temperature)
- 2 large eggs (room temperature)
- 2 additional large egg yolks (room temperature)
- 6 tablespoons salted butter (84g, melted)
- 1 tablespoon vegetable or canola oil (for coating the proofing pan)
Filling
- ½ cup salted butter (113g, softened)
- 1 tablespoon vanilla bean paste
- 1 cup dark brown sugar (215g, packed)
- 2 tablespoons corn starch
- 2 tablespoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Glaze
- ¾ cup eggnog (180mL)
- ¼ cup salted butter (56g, melted)
- 2 cups powdered sugar (240g)
- ½ cup eggnog (120mL)
- ½ tablespoon vanilla bean paste
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon salt
Instructions
- Prepare the Dough: In a large mixing bowl, combine the bread flour, instant mashed potato flakes, powdered milk, granulated sugar, instant yeast, and salt. In a separate bowl, whisk together the room temperature eggnog, eggs, and egg yolks. Gradually add the wet ingredients to the dry ingredients and mix until a dough forms. Pour in the melted butter and continue to knead the dough either by hand or with a mixer fitted with a dough hook until smooth and elastic, about 8-10 minutes.
- First Proofing: Lightly oil a large bowl with vegetable or canola oil, place the dough inside, and cover it with a clean kitchen towel or plastic wrap. Allow the dough to proof in a warm, draft-free area until it doubles in size, approximately 1 to 1.5 hours.
- Prepare the Filling: In a medium bowl, mix the softened butter with vanilla bean paste, dark brown sugar, corn starch, cinnamon, nutmeg, and salt until well combined and smooth.
- Shape the Rolls: Turn the dough out onto a lightly floured surface and roll it into a large rectangle about 16 by 12 inches. Evenly spread the filling mixture over the dough, leaving a small border on the edges. Starting from the long side, tightly roll the dough into a log. Cut the log into 12 equal pieces and place them cut side up in a greased baking pan, spacing them slightly apart.
- Second Proofing: Cover the pan again and let the rolls rise in a warm place until nearly doubled in size, about 45 minutes to 1 hour.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 20-22 minutes or until golden brown and cooked through.
- Make the Glaze: While the rolls are baking, prepare the eggnog glaze by whisking together eggnog, melted butter, powdered sugar, vanilla bean paste, nutmeg, and salt until smooth and creamy. Adjust the consistency with additional powdered sugar or eggnog if necessary.
- Glaze the Rolls: Once the rolls are finished baking, remove them from the oven and allow to cool for 5 minutes. Drizzle or spread the glaze generously over the warm cinnamon rolls.
- Serve: Serve the eggnog cinnamon rolls warm for the best taste and texture. Enjoy your festive treat!
Notes
- Using instant mashed potato flakes in the dough adds moisture and tenderness to the rolls.
- Room temperature ingredients help the dough rise better and improve texture.
- Allow proper proofing time to ensure light and fluffy rolls.
- Adjust the glaze consistency according to personal preference for thickness.
- Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat gently before serving.
