Name: The Best Eggnog Cinnamon Rolls
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 rolls
Cuisine: American

Cooking with Conks Verified

February 3, 2026

These fluffy Eggnog Cinnamon Rolls have all the nutmeg and custard flavors of eggnog, but in a soft, baked treat. They’re soft, gooey, cozy, and covered in an eggnog cream cheese frosting that’ll have you licking your fingers. This recipe uses eggnog in the dough and in the frosting so you get a double dose of that rich, comforting flavor. The rolls are also filled with white chocolate and a brown sugar, cinnamon, and nutmeg mixture that is sure to get you in the holiday spirit.

From the Cook

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The Best Eggnog Cinnamon Rolls

Cooking with Conks Verified

Ingredients

WarningMilk and 5 other allergens identified

Instructions

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Make the Dough and Filling

Make the dough. Add flour, yeast, salt, and sugar to a stand mixer with a dough hook. While the mixer is running, add the beaten eggs and slowly pour in the eggnog. Then mix in the butter, 1 tbsp at a time, until it’s fully incorporated. Knead the dough in the stand mixer for 8 to 10 minutes. The dough should be pretty sticky, but if it's still wet and hasn't come together after kneading, add a little more flour (1 tbsb at a time). Place the dough in a bowl lightly greased with butter or oil. Cover the bowl and let it rise in a warm place until it doubles in size (60-90 minutes).

Make the filling. Mix together the brown sugar, cinnamon, and nutmeg.

Form the Rolls

Shape and fill the dough. Place the dough on a lightly floured surface. Sprinkle flour onto a rolling pin, then roll the dough into a rectangle 12 x 16 inches in size. Place one of the longer sides of dough in front of you, parallel to the counter edge. Spread butter onto the dough, leaving a ½ inch border along the long side farthest away from you. Sprinkle the brown sugar mixture on top of the butter and top with the white chocolate.

Form into rolls. There are 2 different ways to cut these: the cut-then-roll method or the log method. Cut-then-roll (our preferred method): start with the long side closest to you and slice the dough into 12 equal strips (a pizza cutter works well here). Roll up each dough strip tightly away from you. Pinch the ends together to seal them. Log method: start with the long side in front of you and roll up the dough into a tight log, pinching the seams/edges together. Cut the log into 12 pieces (use unflavored floss or a serrated knife).

Bake and Frost the Rolls

Preheat the oven to 350°F, grease a 9×13 inch baking dish with butter.

Place the rolls side-by-side in the dish, cover them with plastic wrap and/or a towel, and let them rise for about 30 minutes or until they’ve puffed slightly.

Bake for 22 to 25 minutes, then remove them from the oven and let them cool for 15 to 20 minutes or until they’re warm but no longer hot.

Mix together the cream cheese and butter in a bowl with a whisk or electric beater until light and fluffy. Mix in the powdered sugar, eggnog, vanilla, nutmeg, and salt until combined.

Spread frosting on the warm buns and serve immediately.

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Tips & Tricks (5)

Eggnog Dough Hydration 💧
Let the eggnog come to room temperature before mixing to ensure even dough hydration and optimal yeast activation.
Nutmeg Bloom Technique 🌟
Toast whole nutmeg and grind fresh just before use to maximize the aromatic oils and enhance the holiday flavor profile of the rolls.
Rolling Precision 🧑‍🍳
Use a ruler when rolling out the dough to ensure even thickness and consistent roll size for uniform baking.
Frosting Temperature Trick 🧊
Slightly chill the cream cheese before making the frosting to achieve a more stable and pipeable consistency that won't run off the warm rolls.
Moisture Preservation Hack 💨
Cover the rolled cinnamon rolls with a damp cloth during the second rise to prevent surface drying and ensure a soft, pillowy texture.

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About the Cook

Cooking with Conks

We’re Rachel & Emily Conklin (“Conks” for short), sisters, lifelong foodies, and the voices behind Cooking with Conks. We grew up in Southern California, surrounded by bold flavors, big family meals, and the kind of kitchen chaos that turns into inside jokes