Eggnog Cinnamon Rolls With Eggnog Icing

These buttery, soft and fluffy eggnog cinnamon rolls are made extra-festive by swapping a classic cream cheese icing with rich, flavorful eggnog.

Each roll is swirled with eggnog-spiced filling and flavored with hints of nutmeg, cinnamon and vanilla in every bite. Baked to golden-brown perfection and frosted with even more eggnog-flavored icing, this eggnog cinnamon roll recipe is everything you love about the holidays in a new, non-traditional way — look no further for fun cinnamon roll filling ideas.

Few baked treats are as warm and comforting as a cinnamon roll. By incorporating fresh, real eggnog into this recipe, we’ve added a dynamic and rich flavor that’s sure to pack an extra festive punch.

Gather your family and get to baking — everyone is sure to love this eggnog cinnamon roll recipe!

If you’re looking for even more cinnamon roll fillings, try our Tiramisu Cinnamon Rolls with Mascarpone Espresso Icing or Hot Chocolate Cinnamon Rolls with Marshmallow Icing.

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Eggnog Cinnamon Rolls with Eggnog Icing 
Start to finish: Active: 1 hour | Inactive: 2 hours
Makes: 12 rolls

Ingredients
For the dough:
1½ cups whole milk, warmed to 110 F
6 tablespoons unsalted butter, melted
1 egg, room temperature
2¼ teaspoons instant yeast
4 cups all-purpose flour
⅓ cup sugar
1 teaspoon salt

For the filling:
¼ cup unsalted butter, softened
⅔ cup light brown sugar, packed
2½ teaspoons cinnamon
1 tablespoon vanilla extract
1½ teaspoons nutmeg
½ cup heavy cream, room temperature

For the icing:
3 ounces cream cheese, softened
3 tablespoons salted butter, softened
½ cup powdered sugar
3–4 tablespoons eggnog
¼ teaspoon nutmeg

Method
For the dough:
In the bowl of a stand mixer fitted with the dough hook attachment, combine milk, butter, egg and yeast. Add flour, sugar and salt. Mix 10–11 minutes until the dough is soft, tacky and forms a single ball with just the bottom of the ball sticking to the bottom of the bowl. If it’s too sticky, add flour 1 tablespoon at a time until the dough feels tacky. Place the ball of dough in a large, lightly buttered bowl. Cover it tightly with plastic wrap and place it in a warm place to rise until doubled, about 1 hour.

For the filling:
In a small bowl, combine butter, brown sugar, cinnamon, vanilla extract and nutmeg. Set aside until ready to use.

On a lightly floured surface, roll the dough into an 18-by-12-inch rectangle (about ¼-inch thick). Spread the filling all the way to the edges, leaving a ¼-inch margin at the top edge of the dough. Roll the dough from the long end away from you. Seal the bottom edge by pinching the dough together. Use a sharp knife or unflavored dental floss to cut the log into 12, 1½-inch rolls.

Line a 9-by-13-inch baking dish with parchment paper and place the rolls swirl-side up inside the dish. Cover with plastic wrap. Allow to rise in a warm spot for 30–60 minutes, or until doubled in size.

Before baking, pour heavy cream over the eggnog cinnamon rolls. Bake at 350 F for 25–30 minutes, or until golden brown. Remove from oven and let cool completely.

For the icing:
In the bowl of a stand mixer, beat cream cheese and butter until combined. Beat in powdered sugar on low until just combined, and then beat in eggnog and nutmeg until the icing is smooth. When the eggnog cinnamon rolls are cool, spoon the icing over the tops and enjoy.