Fluffy Holiday Eggnog Cinnamon Rolls
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Fluffy Holiday Eggnog Cinnamon Rolls
These Fluffy Holiday Eggnog Cinnamon Rolls are the perfect blend of cozy and festive! Soft, warm rolls swirled with cinnamon, then topped with a creamy eggnog glaze—it's a holiday treat that feels like a celebration in every bite. Whether you're baking for a family breakfast or a holiday gathering, these rolls are sure to spread some cheer! Overnight + Gluten-free Option.
I’ve baked so many cinnamon roll recipes over the years that I now have an entire cinnamon roll category on the site. Yep, I’m that person who believes there’s a cinnamon roll for every occasion! With the holiday season officially here, it felt like the perfect time to whip up something festive and cozy for all my fellow cinnamon roll lovers.
Since y’all went wild for my Apple Butter Eggnog Cinnamon Rolls last year, I knew I had to add another dreamy eggnog recipe to the lineup. Enter these Fluffy Holiday Eggnog Cinnamon Rolls! They’re the perfect addition to my eggnog-inspired treats, joining the likes of pancakes, cheesecake, and donuts. Because honestly, who can say no to eggnog AND cinnamon rolls?
Jump to:
- Why You'll Love These Fluffy Holiday Eggnog Cinnamon Rolls
- What Is Eggnog?
- Eggnog Cinnamon Rolls Ingredients
- How To Make Your Own Dessert Spice Blend
- Sweet Rolls or Cinnamon Buns?
- Can I Knead By Hand Instead of Using a Mixer?
- Tips For Making The Perfect Cinnamon Rolls
- What Is The Best Way To Cut Cinnamon Rolls?
- How to Make Cinnamon Rolls Overnight?
- Fluffy Holiday Eggnog Cinnamon Rolls Q + A's
- More Amazing Cinnamon Roll Recipes To Try
- MADE OUR RECIPE(S)?
- Fluffy Holiday Eggnog Cinnamon Rolls
Why You'll Love These Fluffy Holiday Eggnog Cinnamon Rolls
- They are SOFT, FLUFFY, + BRIOCHE-LIKE in texture
- A phenomenal make-ahead breakfast
- Fun to eat! Pillow-y spirals of buttery dough topped with eggnog glaze!
- Freezes beautifully for convenience.
- Perfect kid-friendly + lunchbox-friendly treat!
- Warm, gooey, and utterly delightful.
What Is Eggnog?
Eggnog is like the cozy heart of the holiday season! It's this creamy, dreamy drink made with milk, cream, sugar, eggs, and a sprinkle of spices like nutmeg or cinnamon. Some folks like to add a dash of rum or bourbon for an extra festive kick. It's like a sip of holiday cheer, all creamy and delicious, perfect for those chilly winter days!
BUT eggnog isn't just for sipping— You can add this creamy concoction to all sorts of baked goods--- Think eggnog-flavored cookies, cakes, pancakes + more! If you are vegan or dairy-free check out my Creamy Homemade Vegan Eggnog recipe!
Eggnog Cinnamon Rolls Ingredients
Here's what you need for the fluffy brioche-style dough:
DOUGH:
- All-purpose flour. I use organic flour from Bob's Red Mill.
- Artisan Bread flour. You can find this from King Arthur or Bob's Red Mill.
- Organic cane sugar. For sweetness!
- Instant yeast. Also called Rapid Rise Yeast.
- Dessert Lover Blend. You can purchase my Dessert Lover Blend for authentic flavor or make your own blend----See notes below!
- Sea salt.
- Water. Make sure it's WARM water
- Eggnog. Premium (At room temperature)
- Eggs. At room temp.
- Unsalted butter. Melted + COOLED.
- Vanilla extract. Use pure vanilla extract for the best vanilla flavor.
FILLING:
- Brown sugar. This adds an extra layer of sweetness to the filling.
- Unsalted butter. Softened at room temp.
- Dessert Lover Blend. You can purchase my Dessert Lover Blend for authentic flavor or make your own blend.
GLAZE:
- Powdered sugar. Sifted.
- Unsalted butter. Softened at room temp.
- Eggnog. Premium.
How To Make Your Own Dessert Spice Blend
Making your own cozy dessert blend is super easy just mix the spices together and voila! Or see my Dessert Lover Blend.
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves.
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THESE SWEET ROLLS!
Here, I've curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Fluffy Holiday Eggnog Cinnamon Rolls recipe. Everything from my fave baking sheet, dutch ovens, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!
Sweet Rolls or Cinnamon Buns?
No matter what you call them—cinnamon buns, cinnamon rolls, sweet rolls, sticky buns, sticky rolls, cinnamon swirl, cinnamon danish—everyone has a favorite. I've never met someone who didn't like them. A cinnamon bun or sweet roll is a sweeter, fluffier bread dough with a filling, usually cinnamon-based, in the middle. They are usually served around the holidays. When the filling is cooked, it makes an iconic swirl of deliciousness.
Can I Knead By Hand Instead of Using a Mixer?
Absolutely! Usually, I make my cinnamon roll dough via my electric stand-mixer which has the appropriate attachments for the kneading process, however, with these cinnamon rolls, I have had the pleasure of doing this all by hand and it wasn't difficult.
It just requires a bit more arm work, that's all! Plus, there’s nothing that a light drizzle of flour can’t help, right?! You'll basically follow all steps for making the dough in a large bowl and once it begins to come together and can form a ball, then you'll begin working the dough in a front-to-back and folding motion a few times until you begin to feel the dough "soften" and become elastic-like. It took me about 5-6 minutes or so total. Not bad!
Tips For Making The Perfect Cinnamon Rolls
Due to many delicious attempts at perfecting this recipe, I have come across some very helpful tips that will ensure a perfectly baked cinnamon roll.
NEVER OVERHEAT THE MILK!
It is so important that your milk is warm but NOT hot! It should be warm to the touch. If you find that your milk has overheated, allow it to cool before adding the yeast. Milk that is too hot will kill the yeast, and you won't get the big, fluffy rise in the dough. We want these rolls super fluffy, and that's only possible when the yeast is bloomed properly.
USE VERY SOFT BUTTER AT ROOM TEMPERATURE
Like in most baking, room temperature ingredients mix better than cold ingredients. Beat in your butter while it is completely at room temperature for a seamless, tender texture.
DO NOT WORRY ABOUT OVER-MIXING
I know it sounds weird, but hear me out. With cakes and cookies, you never want to overwork the dough because working develops the gluten in the flour. Gluten development leads to a chewy, unpleasant texture in cakes and cookies, making them dense and heavy. Because cinnamon rolls are made with yeast, gluten is required to develop in the dough. The yeast brings elasticity that lightens and fluffs the dough, much like bread dough. When making these rolls, keep on mixing even after you think you've mixed enough!
RISE THE DOUGH OVERNIGHT
While I developed this recipe as a quick-bake cinnamon roll, more flavor develops in the dough if you allow it to rise overnight. The dough has more time to rise, leading to a more developed, yeast-bread flavor. This yeast flavor is a perfect pairing with the sweet filling and frosting.
USE A BREAD FLOUR MIX
After much trial and tribulation, I have found that a mix of bread flour and all-purpose flour is the perfect combination for cinnamon rolls. The bread flour gives a tender, thick, brioche-like texture that I think is perfect for this dish.
ROLL THEM UP TIGHT!
A loose roll will fall apart upon slicing and bake unevenly. Instead, begin with a very tight roll and keep that momentum throughout the roll. The dough is sturdy and can handle being rolled tightly due to its elasticity.
What Is The Best Way To Cut Cinnamon Rolls?
Ready to ditch the traditional knife and embrace a quirky method for cutting sweet rolls? It's time to bring out the dental floss. Yes, you read that right! Unflavored dental floss is the secret weapon for perfectly sliced cinnamon rolls.
Why? Because it slices from the inside out, avoiding any squishing mishaps that can happen with a regular knife. Simply run it along the bottom of the rolls, and cross the two ends over each other. Give it a pull, and voila! Your perfectly sliced cinnamon rolls are ready to bake. But if you're using a knife, remember to channel your inner lumberjack and saw gently back and forth without squishing the rolls.
How to Make Cinnamon Rolls Overnight?
If you don’t want to make your rolls on the same day, you can simply follow all steps (including the initial 1+ hour rise) and after cutting rolls and placing them into your baking pan, just cover them tightly (using foil paper of plastic wrap) and refrigerate them overnight or for 8-12 hours instead. The following day, remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 ½ hours.
Fluffy Holiday Eggnog Cinnamon Rolls Q + A's
Leftovers can be kept fresh at room temperature when tightly wrapped or sealed for up to 3 days. Fresh for up to 1 week in the Refrigerator. Baked rolls can be frozen up to 2 months.
Basically, the main reason why your rolls aren't rising is because the yeast didn't fully activate as it should. All in all, your ingredients were TOO HOT or TOO COLD for the yeast to create a warm enough environment to do it's thing and "activate".
However, when using Rapid-rise or quick-rise yeast, it's usually easier to maneuver since it doesn't necessarily need to be "bloomed" before using. It's not dormant as regular active dry yeast, which makes it more convenient!
Absolutely! When it comes to these cinnamon rolls or any for that matter, you always have the option of making them the traditional way which requires a 1-2 hours initial rise and then another 20-25 minute rise before baking OR an overnight option.
However, if you're in a rush to make these or don't want to deal with a long rise time, you can simply create your dough and do a quick rise (20-25 minutes) and placing them straight in the oven to bake. Either way, cinnamon rolls are AMAZING and worth whatever wait time you choose!
Absolutely! If you're looking to make these GF, I recommend substituting both flours with Bob's 1:1 Baking flour and slightly reducing the amount by 1 cup, slowing adding more if the dough is too sticky.
OK, so you might think it's possible, but you can totally make cinnamon rolls, including these Orange Cinnamon Rolls without yeast, if you ever needed to! Just know that the texture wouldn't be as brioche-like or fluffy, and they'll be more dense, but still good.
Instead of yeast, you'll just need to substitute with 2 ¼ teaspoons baking powder to allow some level of rise to occur.
More Amazing Cinnamon Roll Recipes To Try
If you adored Fluffy Holiday Eggnog Cinnamon Rolls and are craving more delightful flavors, give these a whirl next:
- Best Homemade Cinnamon Rolls
- Vegan Chai Latte Cinnamon Rolls
- Homemade Banana Bread Cinnamon Rolls
- Fluffy Overnight Apple Butter Eggnog Cinnamon Rolls
- Strawberry Sweet Rolls with Lemon Cream Cheese Glaze
- Vegan Pumpkin Cinnamon Rolls
- Vegan Sweet Potato Cinnamon Rolls
- Gingerbread Cinnamon Roll
MADE OUR RECIPE(S)?
If you tried this Fluffy Holiday Eggnog Cinnamon Rolls recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Fluffy Holiday Eggnog Cinnamon Rolls
Ingredients
DOUGH:
- 3 cups organic all-purpose flour (See Notes!)
- 2 cups organic Artisan bread flour
- ½ cup organic cane sugar + 1 Tbsp
- 1 packet Rapid Rise Yeast (That's 2 ¼ tsps!)
- 1 teaspoon Dessert Lover Blend (You can purchase my Dessert Lover Blend for authentic flavor or make your own blend----See Notes)
- ½ teaspoon sea salt
- ¼ cup WARM water
- 1 ¼ cup eggnog, premium (At room temperature)
- 2 large eggs, at room temp.
- 6 Tbsps unsalted butter, melted + COOLED
- 2 tsps vanilla extract
FILLING:
- ½ cup organic brown sugar
- ½ cup unsalted butter, softened at room temp.
- 2 tsps Dessert Lover Blend (You can purchase my Dessert Lover Blend for authentic flavor or make your own blend----See Notes)
GLAZE:
- 3 cups organic powdered sugar, sifted
- 4 Tbsps unsalted butter, softened at room temp.
- 3-4 Tbsps eggnog, premium
Instructions
FOR THE DOUGH:
- Combine yeast and 1 tablespoon sugar in the bowl of an electric mixer and slowly pour in WARM water while stirring frequently. Allow 10 minutes for the mixture to sit and for the yeast to activate.
- Add in the room temperature eggnog and warm butter to the yeast mixture and whisk until well combined. Add in the eggs (one at a time) and vanilla, whisking to incorporate.
- In a large bowl, whisk together the all-purpose flour, bread flour, Dessert Lover Blend, sea salt and add them to the wet ingredients and mix on low-speed until well combined and everything begins to form into a dough-like consistency, about 2-3 minutes.
- Change “Mixer head” to kneading accessory and knead dough for 5-10 minutes on high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed together with 2 fingers. NOTE: If dough is still too sticky, add 1 tablespoon of flour at a time until texture is achieved!
- Lightly grease a large bowl with a small amount of olive oil and place the dough ball in the bowl, tossing it around until coated. Cover with plastic wrap (or a towel) and let sit for 1 hour, allowing the dough to rise and double in size.
- In the meantime, you can work on the filling!
FOR THE FILLING:
- Add the softened the butter (best if done at room temp. so that it's more "paste-like" in texture once smeared) in a bowl and set aside. In a separate bowl, combine the Dessert Lover Blend and brown sugar, mixing them together. Set aside.
ASSEMBLY + BAKE:
- Once the dough has risen fully, preheat the oven to 375 degrees Fahrenheit and line a large 9x13 baking dish with parchment paper, allowing excess to hang from the sides.
- Add a bit of flour to a surface and place the dough onto it, lightly adding a bit of flour to the top. Using a rolling-pin, roll out the dough into a rectangular shape (approximately 9″x14 and ½-inch thick), trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!
- Then, generously add ¾ of the softened butter atop dough (spreading it out evenly with a spoon or knife), followed by the brown sugar-spice mixture, ensuring that the top is coated evenly. NOTE: I also use a 'pastry brush' to sweep sugar mixture evenly across the dough to ensure that every bite is sweet!
- Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5" rolls, placing each roll (cut side down) into a large baking dish (lined with parchment paper!).
- Then place plastic wrap over the baking dish with rolls, smear the tops with remaining softened butter and let them rise again (for another 20 minutes).
- Once the rolls have doubled in size (once again!) or have gotten significantly larger, bake them for approximately 35-40 minutes in the preheated oven.
- While all the baking magic is happening, make the Glaze!
FOR THE GLAZE:
- In a bowl, beat (using a hand-mixer) the softened butter until creamy and smooth. Add the powdered sugar and eggnog, beating everything together until the glaze becomes smooth and velvety. NOTE: Add additional eggnog (1 tablespoon at a time) if the glaze is too thick or powdered sugar (1 tablespoon at a time) if too thin.
- Spread the glaze atop the rolls using a rubber spatula evenly until generously covered.
- To serve, cut out each roll desired and enjoy.
- Bon Appetit!
Tips & Tricks
- TO STORE: Leftovers can be kept fresh at room temperature when tightly wrapped or sealed for up to 3 days. Fresh for up to 1 week in the Refrigerator. Baked rolls can be frozen up to 2 months.
- RAPID (INSTANT) RISE YEAST VS. ACTIVE DRY YEAST: If you’re not using the Rapid Rise Yeast for this recipe, please know that the rise time will be twice as long (about 3 hours) since regular Active Yeast doesn’t work as quickly.
- OVERNIGHT OPTION: If you don’t want to make your rolls on the same day, you can simply follow all steps (including the initial 1+ hour rise) and after cutting rolls and placing them into your baking pan, just cover them tightly (using foil paper of plastic wrap) and refrigerate them overnight or for 8-12 hours instead. The following day, remove from refrigerator and keeping them covered, let rolls rise at room temp 1 to 1 ½ hours.
- FLOUR: If you don’t have bread flour, you can always just use all-purpose flour entirely instead.
- GLUTEN-FREE OPTION: If you're looking to make these GF, I recommend substituting both flours with Bob's 1:1 Baking flour and slightly reducing the amount by 1 cup, slowing adding more if the dough is too sticky.
- HOMEMADE DESSERT LOVER BLEND: 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground allspice, ½ teaspoon ground ginger, and ¼ teaspoon ground cloves.
Nutrition
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