Name: Eggnog Cinnamon Rolls
Prep time: 45 min
Cook time: 45 min
Yield: 12
Ingredients: Granulated sugar - ⅓ cup; Quick-rising yeast (such as Fleischmann's RapidRise®) - 1 (.25 ounce) package; Kosher salt - 2 teaspoons; All-purpose flour, divided, or more as needed - 4 ½ cups; Eggnog - ½ cup; Sour cream - ½ cup; Unsalted butter, softened - 6 tablespoons; Egg, lightly beaten - 1 large; Cooking spray - 1 large; Unsalted butter, at room temperature - ½ cup; Firmly packed light brown sugar - 1 cup; Ground cinnamon - 4 teaspoons; Freshly grated nutmeg, or to taste - 2 teaspoons; Cream cheese, at room temperature - 4 ounces; Unsalted butter - 4 tablespoons; Powdered sugar - 1 ½ cups; Eggnog - 4 tablespoons; Vanilla extract - ½ teaspoon

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Eggnog Cinnamon Rolls

1. Granulated sugar - ⅓ cup

2. Quick-rising yeast (such as Fleischmann's RapidRise®) - 1 (.25 ounce) package

3. Kosher salt - 2 teaspoons

4. All-purpose flour, divided, or more as needed - 4 ½ cups

5. Eggnog - ½ cup

6. Sour cream - ½ cup

7. Unsalted butter, softened - 6 tablespoons

8. Egg, lightly beaten - 1 large

9. Cooking spray - 1 large

10. Unsalted butter, at room temperature - ½ cup

11. Firmly packed light brown sugar - 1 cup

12. Ground cinnamon - 4 teaspoons

13. Freshly grated nutmeg, or to taste - 2 teaspoons

14. Cream cheese, at room temperature - 4 ounces

15. Unsalted butter - 4 tablespoons

16. Powdered sugar - 1 ½ cups

17. Eggnog - 4 tablespoons

18. Vanilla extract - ½ teaspoon

How to cook deliciously - Eggnog Cinnamon Rolls

1. Stage

Gather all ingredients. Dotdash Meredith Food Studios

2. Stage

Combine sugar, yeast, salt, and 4 cups of the flour in the work bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until just combined, about 15 seconds. With mixer running on low speed, add eggnog, sour cream, butter, and egg. Continue beating until dough forms, 1 to 2 minutes. Switch to a dough hook attachment. Beat on medium-low speed until dough is smooth and elastic, 6 to 9 minutes; gradually add remaining 1/2 cup flour, 1/2 to 1 teaspoon at a time, if necessary.

3. Stage

Place dough in a large bowl greased with cooking spray and turn to coat. Cover with a clean kitchen towel and let rise in a warm draft-free place until dough has doubled in size, 2 to 3 hours. Dotdash Meredith Food Studios

4. Stage

Spray a 13- x 9-inch pan with cooking spray. Lightly punch down dough. On a lightly floured surface, roll dough into an 18- x 10-inch rectangle. Dotdash Meredith Food Studios

5. Stage

For the filling spread 1/2 cup of butter over the dough. In a small bowl, stir together brown sugar, cinnamon, and nutmeg. Sprinkle evenly over butter. Dotdash Meredith Food Studios

6. Stage

Starting with one long side, roll dough into a log; pinch seam to seal. Dotdash Meredith Food Studios

7. Stage

Slice into 12 rolls. Dotdash Meredith Food Studios

8. Stage

Place rolls in the prepared pan. Cover, and let rise in a warm draft-free place until doubled in size, 1 hour to 1 hour and 15 minutes. Dotdash Meredith Food Studios

9. Stage

Preheat the oven to 350 degrees F (175 degrees C).

10. Stage

Bake in the preheated oven, uncovered, until golden brown, 25 to 30 minutes. Let cool in pan on a wire rack 15 minutes. Dotdash Meredith Food Studios

11. Stage

Add cream cheese and 4 tablespoons butter to the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until smooth, 1 to 2 minutes. Add powdered sugar, eggnog, and vanilla. Beat on medium speed until smooth, about 1 minute.

12. Stage

Drizzle glaze over warm rolls. Serve with freshly grated nutmeg sprinkled on top and any extra glaze, if desired. Dotdash Meredith Food Studios