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Fluffy Eggnog Cinnamon Rolls with Nutmeg Glaze

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Soft, pillowy dough wrapped around a creamy eggnog filling, all topped with a dreamy nutmeg-spiced glaze that seeps into every nook and cranny. These indulgent rolls make your whole house smell like the holidays and are perfect for Christmas morning or any cozy winter weekend.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (plus more for dusting)
  • ¼ cup granulated sugar
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • ½ teaspoon salt
  • ½ cup eggnog (warmed to 110°F)
  • ¼ cup whole milk (warmed)
  • 3 tablespoons unsalted butter (melted)
  • 1 large egg (room temperature)
  • ½ teaspoon vanilla extract
  • ¼ cup unsalted butter (softened)
  • ½ cup brown sugar (packed)
  • 2 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (optional)
  • 2 tablespoons eggnog
  • 1 ½ cups powdered sugar (sifted)
  • 3 tablespoons eggnog (room temperature)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg (plus extra for garnish)
  • Pinch of salt

Instructions

  1. Activate the yeast: In a small bowl, combine the warmed eggnog and milk (about 110°F). Sprinkle the yeast and a pinch of sugar on top. Let it sit for 5-7 minutes until foamy.
  2. Make the dough: In a stand mixer bowl, whisk together 2 cups of flour, remaining sugar, and salt. Add the yeast mixture, melted butter, egg, and vanilla. Mix on low speed until combined, then gradually add remaining flour. Knead on medium speed for 5-6 minutes until smooth and elastic.
  3. First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 45-60 minutes until doubled in size.
  4. Prepare the filling: In a small bowl, mix softened butter, brown sugar, granulated sugar, cinnamon, nutmeg, cloves, and eggnog until well combined. Set aside.
  5. Roll and fill: On a lightly floured surface, roll dough into a 12×18-inch rectangle. Spread filling evenly, leaving a ½-inch border on long edges. Roll tightly into a log from the long side and pinch the seam to seal.
  6. Cut the rolls: Using a sharp knife or bench scraper, cut the log into 12 equal pieces (about 1 ½ inches each). Place in a greased 9×13-inch baking dish, cut side up.
  7. Second rise: Cover and let rise for 30-40 minutes until puffy and touching. Preheat oven to 350°F during the last 10 minutes.
  8. Bake: Bake for 22-25 minutes until golden brown. Internal temperature should reach 190°F. Cool in pan for 5-10 minutes before glazing.
  9. Make the glaze: In a medium bowl, whisk together powdered sugar, eggnog, vanilla, nutmeg, and salt until smooth. Adjust consistency with more eggnog or powdered sugar as needed.
  10. Glaze and serve: Pour glaze over warm rolls, spread evenly, and sprinkle extra nutmeg on top. Serve warm.

Notes

Use full-fat eggnog for best texture. Freshly grated nutmeg is recommended. If dough feels sticky, let it rest for 5 minutes. Glaze while warm, not hot. For make-ahead: after cutting rolls, cover and refrigerate overnight; let sit at room temperature for 30 minutes before baking.

Nutrition

Keywords: eggnog cinnamon rolls, holiday breakfast, Christmas cinnamon rolls, nutmeg glaze, fluffy cinnamon rolls, eggnog recipe, holiday baking

Find it online: https://tablemira.com/fluffy-eggnog-cinnamon-rolls-with-nutmeg-glaze/