If you are the kind of person who considers eggnog a personality trait during the holidays, these Eggnog Cinnamon Rolls are your moment. They are fluffy, gooey, and basically everything good wrapped into one festive bake. If you are looking for a fun cinnamon roll alternative, check out these Monkey Bread Cinnamon Rolls, Poppy is obsessed with the bite size pieces.
Egg Nog Cinnamon Rolls at a Glance
- 🕒 Total Time: 1 hour 20 minutes
- 👪 Servings: 9 rolls
- 🍝 Cuisine Type: American / Holiday Breakfast
- 🧂 Flavor Profile: Soft, fluffy dough with warm cinnamon-nutmeg spice, rich eggnog flavor, and a creamy eggnog-cream cheese glaze
- 📖 Dietary Info: Contains dairy, eggs, gluten
- 📦 Storage Notes: Best enjoyed warm; store leftovers in an airtight container for 1–2 days or refrigerate up to 3 days; reheat gently before serving
- ⭐ Why You’ll Love It: These rolls taste like pure holiday magic—fluffy, gooey, packed with cozy spices, and infused with real eggnog for the ultimate festive breakfast.
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Why I Love This Recipe
These Eggnog Cinnamon Rolls taste like Christmas breakfast x1000. They are soft and pillowy, packed with warming spices, and boosted with the most incredible eggnog flavor thanks to my current obsession: Egg Nog. The dough is easy, the filling is decadent, the glaze is dreamy, and the whole situation comes together without an overnight rise. Eggnog Cinnamon Rolls feel extra special but still doable on a weekend morning when all you want is something cozy, warm, and borderline magical.
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Ingredients
Substitutions
🥛 Eggnog Swaps
- Whole milk + a splash of cream — the closest match if you can’t find eggnog.
- Almond milk or oat milk — for a dairy-free version (add a pinch of nutmeg to mimic eggnog flavor).
- Vanilla or spiced coffee creamer — an easy holiday shortcut.
- Homemade eggnog — if you’ve got the time, it makes the flavor even richer.
🍞 Dough Adjustments
- Bread flour — for a chewier, more structured roll.
- Whole wheat flour — swap up to half for a nuttier flavor (keep some all-purpose for softness).
- Vegan butter + plant-based milk — keeps things tender while dairy-free.
- Add orange zest or cardamom — gives the dough a bright, festive spin.
🍬 Filling Variations
- All brown sugar — for a deeper, caramel flavor.
- Maple sugar or coconut sugar — for a natural, slightly toasty sweetness.
- Add chopped pecans or walnuts — for crunch.
- Add a spoonful of espresso powder — for a mocha-cinnamon twist.
- Mix in a bit of orange zest — for a cozy citrus note that pairs perfectly with eggnog.
🍶 Glaze + Frosting Options
- Cream cheese glaze — the classic, but lighten it with milk or omit the butter if preferred.
- Vanilla icing — powdered sugar + milk + a splash of vanilla for a simple drizzle.
- Brown butter glaze — extra nutty and aromatic.
- Maple cream cheese frosting — adds warmth and depth.
- Dairy-free option: use vegan cream cheese and almond milk for the glaze.
🎄 Flavor Boosters & Add-Ins
- Nutmeg, cinnamon, and cloves — lean into those holiday spice vibes.
- Raisins, cranberries, or chopped dates — add texture and festive sweetness.
- A splash of rum extract or bourbon — for a grown-up twist.
- Top with crushed candied pecans or white chocolate drizzle — total showstopper.
How to Make
Prep the filling and pan
Preheat the oven to 350 degrees F. Grease a 9 to 11 inch braiser or baking pan. Line with parchment, press it to fit, and lightly grease the parchment. Mix all filling ingredients in a medium bowl and set aside.
Make the dough
Heat ¼ cup of the eggnog to about 110 degrees F. Stir in the yeast and a pinch of sugar. Let it sit for about 5 minutes until foamy. Stir the vanilla bean paste into the remaining 1 cup of eggnog. In a large bowl, combine the flour, baking powder, salt, nutmeg, and remaining sugar. Add the yeast mixture, 4 tablespoons melted butter, and the eggnog mixture. Mix with a wooden spoon until a sticky dough forms. Turn the dough onto a floured surface and knead for 3 to 5 minutes until smooth.
Shape the Eggnog Cinnamon Rolls
Roll the dough into a 9 by 14 inch rectangle with the long side facing you. Brush with 3 tablespoons melted butter. Sprinkle on the filling and press gently to help it adhere.
Roll the dough tightly into a log and pinch to seal the seam. Cut into 9 equal pieces, about 1.5 inches each, and place them in the prepared pan. Brush the rolls with the remaining melted butter, cover with plastic wrap, and let rise for 30 minutes.
Bake
Remove the plastic wrap and drizzle the warmed ¼ cup eggnog over the rolls. Bake for 20 to 25 minutes, until the Eggnog Cinnamon Rolls are golden brown. Let cool for 10 minutes before glazing.
Make the glaze
In a medium bowl, whisk the cream cheese, butter, eggnog, salt, and powdered sugar until smooth. Spread over the warm Eggnog Cinnamon Rolls and serve.
🎄🥛✨ 10 Tips + Tricks for the Best Eggnog Cinnamon Rolls
- Bring the eggnog to room temp. Cold dairy can shock the yeast, so let it warm up a bit before you start mixing. Happy yeast = fluffy rolls.
- Get that yeast nice and foamy. If your mixture doesn’t bubble after a few minutes, your yeast isn’t alive and your rolls won’t rise. Start over, it’s worth it.
- Use a light hand with the flour. Add just enough to bring the dough together. A slightly sticky dough creates the softest, pillowy cinnamon rolls.
- Knead until smooth and springy. You’re looking for dough that feels elastic and bounces back when poked. That’s when you know the gluten is doing its thing.
- Roll the dough into an even rectangle. Consistent thickness means all the rolls bake evenly. No overbaked edges or doughy centers.
- Pack the filling all the way to the edges. Don’t leave a bare border. That cinnamon-sugar-nutmeg mix should cover the whole surface for maximum swirl in every bite.
- Use dental floss or a serrated knife to cut. Floss gives you those perfect spirals without squishing the dough, but a sharp serrated knife also works in a pinch.
- Let them rise somewhere warm and cozy. A 30-minute rise should puff them slightly, not double in size, just a gentle lift before baking.
- Don’t overbake, look for light golden edges. These rolls should stay soft and gooey in the middle. Pull them the moment the tops are lightly golden.
- Glaze while they’re warm. Not hot, not cold, warm. That way the cream cheese glaze melts into every nook and cranny, making each roll ridiculous in the best way.
FAQ's
Can I make Eggnog Cinnamon Rolls ahead?
Yes, assemble the rolls and keep them covered in the fridge for up to 12 hours. Bring to room temperature before baking.
Can I freeze Eggnog Cinnamon Rolls?
Freeze unbaked rolls after cutting, then thaw and let rise before baking. Or freeze baked rolls and glaze after reheating.
What if I cannot find eggnog?
Use whole milk or vanilla almond milk and add a pinch of nutmeg to mimic the flavor.
Can I double this cinnamon roll recipe?
Absolutely, just use a larger pan or bake in two batches.
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Eggnog Cinnamon Rolls
Ingredients
For the Filling
- ¾ cup light brown sugar tightly packed
- ½ cup white sugar
- 1 tablespoon ground cinnamon
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground nutmeg
- 1 teaspoon vanilla bean paste
- 3 tablespoons unsalted butter melted plus more for greasing the pan
For the Dough
- 1 ¼ cups Egg Nog at room temperature, divided
- 4 teaspoons instant yeast
- 3 tablespoons white sugar divided
- 1 teaspoon vanilla bean paste
- 2 ½ cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 8 tablespoons unsalted butter melted and divided
- ¼ cup egg nog slightly warm
For the Eggnog Cream Cheese Glaze
- 4 ounces cream cheese at room temperature
- 2 tablespoons unsalted butter melted
- 2 tablespoons egg nog
- pinch of salt
- 1 cup powdered sugar
Instructions
Make the filling and prep the baking dish:
- Preheat the oven to 350 degrees F. Grease a 9 to 11 inch braiser or baking pan. Line with parchment, press it to fit, and lightly grease the parchment.
- Mix all filling ingredients in a medium bowl and set aside.
To make the dough:
- Heat ¼ cup of the eggnog to about 110 degrees F. Stir in the yeast and a pinch of sugar. Let it sit for about 5 minutes until foamy. Stir the vanilla bean paste into the remaining 1 cup of eggnog
- In a large bowl, combine the flour, baking powder, salt, nutmeg, and remaining sugar. Add the yeast mixture, 4 tablespoons melted butter, and the eggnog mixture. Mix with a wooden spoon until a sticky dough forms. Turn the dough onto a floured surface and knead for 3 to 5 minutes until smooth.
Shape the Rolls
- Roll the dough into a 9 by 14 inch rectangle with the long side facing you. Brush with 3 tablespoons melted butter. Sprinkle on the filling and press gently to help it adhere.
- Roll the dough tightly into a log and pinch to seal the seam.
- Cut into 9 equal pieces, about 1.5 inches each, and place them in the prepared pan.
- Brush the rolls with the remaining melted butter, cover with plastic wrap, and let rise for 30 minutes.
- Remove the plastic wrap and drizzle the warmed ¼ cup eggnog over the rolls. Bake for 20 to 25 minutes, until the rolls are golden brown. Let cool for 10 minutes before glazing.
- In a medium bowl, whisk the cream cheese, butter, eggnog, salt, and powdered sugar until smooth. Spread over the warm rolls and serve.
Notes
- Bring the eggnog to room temp. Cold dairy can shock the yeast, so let it warm up a bit before you start mixing. Happy yeast = fluffy rolls.
- Get that yeast nice and foamy. If your mixture doesn’t bubble after a few minutes, your yeast isn’t alive and your rolls won’t rise. Start over, it’s worth it.
- Use a light hand with the flour. Add just enough to bring the dough together. A slightly sticky dough creates the softest, pillowy cinnamon rolls.
- Knead until smooth and springy. You’re looking for dough that feels elastic and bounces back when poked. That’s when you know the gluten is doing its thing.
- Roll the dough into an even rectangle. Consistent thickness means all the rolls bake evenly. No overbaked edges or doughy centers.
- Pack the filling all the way to the edges. Don’t leave a bare border. That cinnamon-sugar-nutmeg mix should cover the whole surface for maximum swirl in every bite.
- Use dental floss or a serrated knife to cut. Floss gives you those perfect spirals without squishing the dough, but a sharp serrated knife also works in a pinch.
- Let them rise somewhere warm and cozy. A 30-minute rise should puff them slightly, not double in size, just a gentle lift before baking.
- Don’t overbake look for light golden edges. These rolls should stay soft and gooey in the middle. Pull them the moment the tops are lightly golden.
- Glaze while they’re warm. Not hot, not cold, warm. That way the cream cheese glaze melts into every nook and cranny, making each roll ridiculous in the best way.
