You can’t celebrate the holidays without enjoying a little eggnog, right? How about enjoying two spins on the classic version? Today, we’re celebrating National Eggnog Day with a warm, ooey-gooey batch of baked Eggnog Cinnamon Rolls, that you can wash down with a mug of Salted Caramel Eggnog!
Perfect for Christmas morning breakfast! These eggnog cinnamon rolls have eggnog in both the dough and the frosting! Plus lots of yummy cinnamon baked in for flavor. The Eggnog Frosting on top is absolutely heavenly and a fantastic addition to the rolls!
Eggnog Cinnamon Rolls
- 1 tbsp yeast
- ¾ cup eggnog (store bought or homemade is fine)
- ⅓ cup sugar
- 4 tbsp unsalted butter, softened at room temp
- ¾ tsp salt
- 1 egg
- 3 cups flour
Filling for rolls
- 5 tbsp unsalted butter, softened at room temp
- ⅓ cup brown sugar
- 1 tbsp cinnamon
- 2 tbsp flour
- ¼ tsp salt
- ¼ tsp nutmeg
- 3 tbsp butter, melted
- 2 cups powdered sugar
- ⅓ cup eggnog
- To a mixing bowl, add warmed eggnog (this can be warmed in microwave for 1 minute, and yeast; stir slightly, set aside to proof. (You want to see bubbles on the top.)
- In a large stand mixer, place sugar, butter, salt, and egg and mix with the paddle attachment. Add eggnog mixture and blend on low speed. Change to the dough hook and add the flour in a cup at a time until dough takes its shape. Mix well. (dough should be slightly sticky, with an emphasis on slightly). Spray a medium size mixing bowl with cooking spray and place dough on the bottom. Cover with plastic wrap. Allow to double in size, about 2-3 hours, and then move to a flat working surface, slightly covered in flour.
- While dough is raising combine all filling ingredients together in a small bowl and mix well. Set aside.
- Preheat oven to 375 degrees F. Knead dough for about one minute. Roll dough into a rectangle, you can use a baking sheet for guidance. Spread filling over dough to cover the entire surface. Roll dough lengthwise to make a long log. Cut into 8-10 slices and place in a 9×13 baking dish. Bake 18-22 minutes, until cooked through.
- While rolls bake, combine glaze ingredients and pour over warm rolls.
Most people either love or hate eggnog it seems, but who doesn’t enjoy caramel flavored anything? Kick up the plain ol’ version of eggnog, by adding a sweet holiday flair of salted caramel. Traditionally, eggnog calls for whipped egg whites on top, and you can absolutely do so with the recipe below, but if you’re not a fan, omit the egg whites, and go for a little whipped cream on top, instead!
Salted Caramel Eggnog
- 3 cups whole milk
- 1 cup heavy whipping cream
- 4 cinnamon sticks
- 3/4 tbsp pure vanilla extract
- 1 tsp nutmeg
- 5 eggs
- 2/3 cup white sugar
- 1/2 cup caramel syrup, plus more for garnish
- 1 tablespoon sea salt, plus more for garnish
- 3/4 cup bourbon, or a good quality dark rum (optional)
- 2 egg whites for garnish (optional)
- Whipped cream, for garnish (optional)
- In a large saucepan, mix to combine milk, cream, cinnamon, vanilla, and nutmeg. Bring to a boil over a medium heat. As soon as the saucepan begins to bubble from heat, remove from stovetop. Allow to sit for 10 minutes to steep – we want to make sure the milk mixture isn’t hot enough to cook the eggs once added.
- In a large stand mixer, beat eggs and sugar on medium high/high until fully combined.
- Pour egg mixture into the milk and whisk quickly until fully combined.
- Add caramel sauce, sea salt, and bourbon (or rum, if using). Keep whisking to fully combine.
- When ready to serve, if served with egg whites, beat the egg whites on high until foamy peaks form. Pour the eggnog into the glass leaving a bit of room at the top. Top with fluffy egg whites (optional)
- Garnish with nutmeg and caramel sauce, and whipped cream (if using).