These eggnog cinnamon rolls are warm, gooey, and full of cozy holiday flavor.
They’ve got everything you love about cinnamon rolls—fluffy dough, sweet cinnamon filling, and creamy icing—but with a twist of creamy eggnog in both the dough and the glaze.
I make these every December, and they fill the kitchen with the most amazing smell.
Whether you’re baking for a holiday brunch or just want something special for the weekend, these are a total crowd-pleaser.
Why I Love This Recipe
These rolls feel like a warm hug on a chilly morning. I’ve made these every Christmas morning for the last five years and they never get old. Here’s why they’re a favorite:
- Eggnog gives the dough a rich, creamy flavor
- The cinnamon sugar swirl melts perfectly into the soft dough
- The eggnog glaze is sweet, silky, and so festive
- They’re perfect for sharing with friends or serving at brunch
- You can make them the night before and bake in the morning
Servings & Time
Serves: 9 rolls
Prep Time: 30 minutes
Rise Time: 1 hour 30 minutes
Bake Time: 25 minutes
Total Time: 2 hours 25 minutes
What You’ll Need
For the Dough:
- ¾ cup eggnog (warm to 110°F)
- 2¼ tsp active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 large egg, room temperature
- ¼ cup unsalted butter, melted
- 3 cups all-purpose flour
- ½ tsp salt
For the Filling:
- ½ cup brown sugar, packed
- 1 tbsp ground cinnamon
- ¼ cup unsalted butter, softened
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp eggnog
- ¼ tsp ground nutmeg
- ½ tsp vanilla extract
Pro Tips
- Warm the eggnog just enough to activate the yeast (not too hot or it’ll kill it)
- Use room temperature egg and soft butter for the dough and filling to help everything mix evenly
- Don’t overfill the rolls or the filling will ooze out while baking
- Use dental floss or a serrated knife to slice the rolls cleanly
- Let the rolls cool just a bit before glazing so it melts slightly but doesn’t disappear
Tools Needed
- Mixing bowls
- Stand mixer with dough hook (or large bowl and wooden spoon)
- Rolling pin
- 9×9 inch baking dish
- Measuring cups and spoons
- Silicone spatula
- Whisk
- Plastic wrap or kitchen towel
Substitutions and Variations
- Use whole milk instead of eggnog if you don’t have eggnog
- Add a pinch of cloves or nutmeg to the filling for more spice
- Swap brown sugar with coconut sugar for a deeper flavor
- Add chopped pecans or raisins in the filling for extra texture
- Try a cream cheese frosting instead of eggnog glaze
Make Ahead Tips
- After slicing the rolls and placing them in the dish, cover tightly and refrigerate overnight. Let come to room temp for 30 minutes before baking.
- You can also freeze unbaked rolls. Thaw in fridge overnight, then bake as directed.
How to Make Eggnog Cinnamon Rolls
Step 1: Activate the Yeast
In a small bowl, mix ¾ cup warm eggnog (110°F) with 2¼ tsp active dry yeast and ¼ cup granulated sugar. Let it sit for 5–10 minutes until foamy.
Step 2: Mix the Dough
In a stand mixer bowl, add the foamy yeast mixture, 1 large egg, and ¼ cup melted butter. Mix to combine. Slowly add 3 cups all-purpose flour and ½ tsp salt. Knead with dough hook for 5–7 minutes until smooth and slightly tacky.
Step 3: Let the Dough Rise
Transfer dough to a greased bowl, cover, and let it rise in a warm place for 1 hour, or until doubled in size.
Step 4: Make the Filling
In a small bowl, mix ½ cup brown sugar with 1 tbsp cinnamon. Set aside. Soften ¼ cup butter for spreading.
Step 5: Roll Out the Dough
Punch down dough and roll it into a 12×15 inch rectangle on a lightly floured surface.
Step 6: Add the Filling
Spread ¼ cup softened butter all over the dough, then sprinkle the cinnamon-sugar mix evenly on top.
Step 7: Roll and Cut
Roll the dough up tightly from the long side. Slice into 9 equal rolls using floss or a sharp knife.
Step 8: Second Rise
Place rolls in a greased 9×9 baking dish. Cover and let rise 30 minutes until puffy.
Step 9: Bake
Bake at 350°F for 22–25 minutes until golden and centers are cooked through.
Step 10: Make the Glaze
Whisk 1 cup powdered sugar with 2–3 tbsp eggnog, ½ tsp vanilla, and ¼ tsp nutmeg until smooth.
Step 11: Glaze and Serve
Drizzle glaze generously over warm rolls. Serve immediately.
Leftovers and Storage
- Store leftovers in an airtight container at room temp for up to 2 days or refrigerate for 4 days.
- Reheat in microwave for 15–20 seconds for soft, gooey texture.
- Freeze unglazed rolls individually. Thaw and glaze after reheating.
Why This Recipe Works (Quick Science)
- Eggnog adds richness from fat and sugar, making a tender dough
- Yeast feeds off the sugar, creating air bubbles that make rolls fluffy
- Butter and cinnamon melt into the dough, caramelizing for gooey swirls
- The glaze’s sugar and fat melt into the warm rolls for extra moisture and flavor
Common Mistakes
- Using eggnog that’s too hot kills the yeast—keep it around 110°F
- Skipping the second rise makes rolls dense, not fluffy
- Overbaking dries out the dough—check at 22 minutes
- Cutting uneven rolls means some bake faster than others
What to Serve With
- Fresh fruit salad with winter citrus
- A big mug of coffee or chai latte
- Scrambled eggs or a cheesy breakfast casserole
- Maple glazed bacon or sausage links
FAQ
Can I use store-bought dough?
Yes, but you’ll miss out on the eggnog flavor in the dough. Use crescent roll or pizza dough in a pinch.
What kind of eggnog should I use?
Any full-fat store-bought eggnog works. Avoid light or low-fat—fat helps keep dough soft.
Can I double this recipe?
Yes! Just use a 9×13 pan and bake a few extra minutes.
Can I make this without a stand mixer?
Totally. Just knead the dough by hand for about 8–10 minutes until smooth.
Do these taste like eggnog?
Lightly! The eggnog adds a creamy sweetness but the cinnamon is still front and center.
