Eggnog Cinnamon Rolls
These Eggnog Cinnamon Rolls are soft, pillowy, sticky, and perfectly gooey—everything you love about a classic cinnamon roll but with a festive twist. Each roll is filled with a buttery brown sugar cinnamon filling that caramelizes while baking, giving you that irresistible gooey swirl in every bite. They’re finished with an ultra-lush eggnog cream cheese frosting that melts beautifully into the warm rolls and enhances the cozy spiced eggnog flavor. Serve them warm with a hot cup of coffee for the ultimate holiday breakfast treat.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Eggnog: Warmed to activate the yeast and give the dough its rich holiday flavor.
Granulated Sugar: Sweetens the dough and helps activate the yeast.
Active Dry Yeast: Leavens the dough to make the cinnamon rolls soft, fluffy, and pillowy.
Greek Yogurt or Sour Cream: Adds richness and moisture for a tender dough texture.
Salted Butter: Used in both the dough and filling for richness, moisture, and buttery flavor.
Eggs: Bind the dough and add structure, richness, and softness.
Vanilla Bean Paste or Extract: Enhances the warm, cozy flavor of both the dough and frosting.
Bread Flour: Provides structure and a soft, chewy texture—ideal for fluffy cinnamon rolls.
Salt: Balances sweetness and enhances overall flavor.
Light Brown Sugar: Sweetens the cinnamon filling and creates a gooey caramel-like swirl.
Cinnamon: The star spice of the filling that gives classic cinnamon roll flavor.
Nutmeg (Optional): Adds warm holiday spice that pairs perfectly with eggnog.
Heavy Cream: Poured over the rolls before baking to create an extra soft, gooey texture.
Cream Cheese: Forms the base of the tangy, creamy frosting that melts into every swirl.
Powdered Sugar: Sweetens and thickens the frosting for a smooth, fluffy finish.
Why You’ll Love Eggnog Cinnamon Rolls:
Soft, Pillowy Texture: These eggnog cinnamon rolls bake up incredibly fluffy, tender, and cloud-soft in the center.
Perfect Gooey Swirls: The brown sugar cinnamon filling melts into every layer, creating that irresistible sticky, gooey bite everyone loves.
Eggnog Flavor Done Right: Warm spices and rich eggnog create a cozy holiday flavor that pairs beautifully with classic cinnamon rolls.
Lush Cream Cheese Frosting: The eggnog cream cheese frosting is extra soft, creamy, and melts into every swirl for the dreamiest finish.
Holiday Breakfast Perfection: They’re festive without being overpowering — ideal for Christmas morning or any cozy winter brunch.
Make-Ahead Friendly: You can prep the rolls the night before, refrigerate, and bake fresh in the morning for effortless hosting.
Better Than Bakery: Soft, gooey, warm, and freshly baked from scratch — no store-bought roll compares.
Customizable: Add nutmeg, extra cinnamon, or even a splash of rum extract for a deeper holiday flavor.
Incredible Aroma: Your entire house will smell like a warm, spiced bakery — the best part of baking cinnamon rolls.
Crowd-Pleasing Dessert or Breakfast: They work beautifully for brunch, holiday gatherings, or an indulgent evening treat.
Freezer-Friendly: Bake once, enjoy multiple mornings — these reheat beautifully.
Pairs Perfectly with Coffee: The warm spices and creamy frosting are made for sipping alongside a hot cup of coffee or eggnog.
Tips for Making Eggnog Cinnamon Rolls:
Measure Flour Correctly: Weighing flour is the most accurate. If scooping, spoon and level the flour into the cup to prevent dense, heavy rolls.
Warm the Eggnog Correctly: If using warmed eggnog in the dough, heat only to about 110°F — too hot will kill the yeast, too cool will slow the rise.
Activate the Yeast Properly: Let the yeast bubble and foam before adding other ingredients to ensure it’s alive and active.
Don’t Add Too Much Flour: The dough should be soft, slightly tacky, and a bit sticky — adding excess flour makes rolls dense instead of fluffy.
Knead Until Smooth & Elastic: Proper kneading builds structure, helping the rolls rise tall and evenly.
Let the Dough Rise in a Warm Spot: A warm, draft-free environment ensures a steady rise. If your kitchen is cool, use the oven "proof" setting or place the bowl near warm steam.
Roll the Dough Evenly: Keeping the dough an even thickness helps the rolls bake uniformly and prevents over-baked edges.
Spread the Filling Edge-to-Edge: This guarantees gooey cinnamon swirls in every single bite.
Use a Serrated Knife or Dental Floss to Cut: These prevent squishing the dough and keep your rolls perfectly round.
Don’t Overproof the Second Rise: Rolls should look slightly puffy, not doubled. Over-proofing makes them collapse while baking.
Pour Warm Heavy Cream and Eggnog Over the Rolls: This trick makes the rolls extra gooey, soft, and bakery-level delicious.
Bake at Two Temperatures: Bake at 350°F for the majority of the time, then raise the oven to 375°F for the last 5–7 minutes. This helps the rolls cook through without the tops getting too dark or the centers drying out.
Cover with Foil if Needed: If the rolls are browning too quickly, tent loosely with foil to protect the tops.
Bake Until Just Golden: Over-baking dries them out — pull them when the tops are golden and the centers still look soft.
Frost While Warm: The eggnog cream cheese frosting melts into every swirl, giving that classic sticky and gooey cinnamon roll topping.
Add Nutmeg for Extra Eggnog Flavor: A pinch in the dough or frosting enhances that cozy holiday vibe.
Let Them Cool Slightly Before Serving: This helps the structure set while still giving you warm and gooey perfection.
How to Store Eggnog Cinnamon Rolls:
Store at Room Temperature: Keep leftover cinnamon rolls in an airtight container for up to 2 days. The frosting will keep them soft and moist.
Refrigerate for Longer Storage: Store rolls in the fridge for 3–4 days. Warm before eating to bring back their soft, gooey texture.
Freeze Baked Cinnamon Rolls: Freeze unfrosted or frosted rolls (well wrapped) for up to 2 months. Thaw overnight in the fridge and warm before serving.
Freeze Before Baking: After cutting the rolls, place them on a sheet tray to freeze until solid, then transfer to a freezer bag. Freeze up to 2 months. Thaw overnight, rise until puffy, then bake as directed.
Reheat for Best Texture: Warm individual rolls in the microwave for 15–25 seconds or cover a full pan with foil and warm at 300°F for 10–12 minutes.
Store Frosting Separately (Optional): For prep-ahead, keep the eggnog cream cheese frosting in an airtight container in the fridge for up to 5 days.
Make-Ahead Option: Assemble the rolls, cover tightly with plastic wrap, and refrigerate overnight. The next morning, let them sit at room temperature for 30–45 minutes, then bake as directed.
FAQs:
Q: Can I make these eggnog cinnamon rolls ahead of time?
A: Yes! You can assemble the rolls, cover the pan tightly with plastic wrap, and refrigerate overnight. When you're ready to bake them the next morning, remove them from the fridge and let them sit at room temperature for about 60 minutes (or more depending on the temperature of your house), or until they come to room temperature and proof slightly. Pour the heavy cream/eggnog mixture over them before baking, and follow the baking temperature and time in the recipe below.
Q: Do I have to use eggnog in the dough?
A: Eggnog gives the cinnamon rolls their signature holiday flavor, but you can substitute your milk of choice, heavy cream, or buttermilk if needed.
Q: My rolls didn’t rise much. What went wrong?
A: Your yeast may be expired, your milk or eggnog may have been too hot or too cold, or your kitchen may have been too cool for a proper rise. Allow more time for the dough to become puffy.
Q: Can I use instant yeast instead of active dry yeast?
A: Yes! Instant yeast can be used 1:1 and does not need to be activated in warm liquid first. Mix it directly into the dry ingredients.
Q: How do I keep my cinnamon rolls extra soft and pillowy?
A: Don’t add too much flour—start slow and only add more if the dough is overly sticky. Also avoid over-baking; they should be lightly golden and soft.
Q: Can I freeze cinnamon rolls?
A: Absolutely. Freeze unfrosted or frosted baked rolls for up to 2 months, or freeze the cut unbaked rolls and rise/bake them later.
Q: Can I make these without the cream cheese frosting?
A: Yes, but the eggnog cream cheese frosting adds incredible richness and flavor. You can also swap for a vanilla glaze if preferred.
Q: How do I know when the cinnamon rolls are done baking?
A: The tops should be lightly golden, and the center swirl should look set but not dry. Over-baking reduces their soft, gooey texture.
Q: Why did my filling leak out into the pan?
A: This is normal and part of what makes them gooey! The butter and brown sugar melt into a caramel-like sauce that coats the rolls as they bake.
Q: Can I reduce the sweetness?
A: Yes—cut the brown sugar filling by a couple of tablespoons or use slightly less frosting. The dough itself is not overly sweet, so they’ll still be delicious.
Q: Why do the rolls bake at two different temperatures?
A: Starting at 350°F ensures the rolls cook through gently without drying out. Raising the oven to 375°F for the last 5–7 minutes helps set the tops so they’re golden without over-baking the centers.
Q: Can I make these eggnog cinnamon rolls with sourdough starter instead of yeast?
A: Yes, you can substitute 100g of active sourdough starter for the yeast. The dough will need a longer bulk fermentation — about 6–8 hours at room temperature — followed by an overnight ferment in the refrigerator to develop flavor. The next day, shape and proof the rolls for 2–3 hours, then bake as instructed.
Love these? Check out my other breakfast recipes that are perfect for the holidays:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these eggnog cinnamon rolls. Happy baking!
