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The Best Eggnog Cinnamon Rolls

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Ingredients

Warning0 allergens identified

The Best Eggnog Cinnamon Rolls

Dough

3 ½ cups bread flourspoon & level

2 ¼ teaspoons instant yeast

3 tablespoons sugar

1 tsp salt

2 eggsbeaten

1 cup eggnogheated to about 100°F

4 tablespoons buttersoftened and divided

Filling

4 tablespoons buttersoftened

½ cup brown sugar

1 tbsp cinnamon

1 ½ teaspoons nutmegfreshly grated

4 ounces white chocolate barchopped small

Eggnog Frosting

4 ounces cream cheesesoftened

4 tablespoons buttersoftened

1 cup powdered sugar

2 tablespoons eggnog

¼ tsp vanilla

¼ tsp nutmeg

1 pinch salt

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.

Nutrition

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Tips & Tricks (5)

Warm Your Eggnog First 🥛
Heat your eggnog to 110°F before mixing with yeast to ensure proper activation and optimal rise without killing the yeast with excessive heat.
Cream Cheese Frosting Temperature 🧈
Ensure cream cheese and butter are at room temperature before beating to achieve a smooth, lump-free frosting that spreads evenly without tearing the warm rolls.
Strategic White Chocolate Placement 🍫
Chop your white chocolate into small pieces and scatter them on the dough before rolling—this prevents them from concentrating in one spot and ensures even distribution of flavor.
Second Rise Mastery ⏱️
After cutting and placing rolls in the pan, let them proof until just barely touching—overproofing causes them to bake together and lose their individual shape and texture.
Frost While Warm, Not Hot 🌡️
Wait 5-8 minutes after baking before applying frosting so it doesn't melt completely, but still softens into creamy pockets while the rolls are warm enough to absorb the flavor.