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Fluffy eggnog cinnamon roll with eggnog cream cheese frosting sitting on a white plate with green pine in the background.

The Best Eggnog Cinnamon Rolls

These fluffy Eggnog Cinnamon Rolls have all the nutmeg and custard flavors of eggnog, but in a soft, baked treat. They’re soft, gooey, cozy, and covered in a delectable eggnog cream cheese frosting.
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Prep Time:25 minutes
Cook Time:25 minutes
Rising Time:1 hour 30 minutes
Total Time:2 hours 20 minutes
Course: Bread & Baked, Breakfast, Dessert
Cuisine: American
Keyword: holiday
Servings: 12 rolls

Ingredients

Dough

  • 3 ½ cups bread flour spoon & level; approx 437g
  • 2 ¼ tsp instant yeast
  • 3 tbsp sugar
  • 1 tsp salt
  • 2 eggs, beaten room temperature
  • 1 cup eggnog heated to about 100°F
  • 4 tbsp butter softened and divided

Filling

  • 4 tbsp butter softened
  • ½ cup brown sugar
  • 1 tbsp cinnamon
  • 1 ½ tsp nutmeg freshly grated
  • 4 oz white chocolate bar chopped small

Eggnog Frosting

  • 4 oz cream cheese softened
  • 4 tbsp butter softened
  • 1 cup powdered sugar
  • 2 tbsp eggnog
  • ¼ tsp vanilla
  • ¼ tsp nutmeg
  • Pinch of salt

Additional

  • butter or oil for bowl (for rising)
  • butter for greasing baking pan

Instructions

Make the Dough and Filling

  • Make the dough. Add flour, yeast, salt, and sugar to a stand mixer with a dough hook. While the mixer is running, add the beaten eggs and slowly pour in the eggnog. Then mix in the butter, 1 tbsp at a time, until it’s fully incorporated. Knead the dough in the stand mixer for 8 to 10 minutes. The dough should be pretty sticky, but if it's still wet and hasn't come together after kneading, add a little more flour (1 tbsb at a time). Place the dough in a bowl lightly greased with butter or oil. Cover the bowl and let it rise in a warm place until it doubles in size (60-90 minutes).
    3 ½ cups bread flour, 2 ¼ tsp instant yeast, 3 tbsp sugar, 1 tsp salt, 2 eggs, beaten, 1 cup eggnog, 4 tbsp butter, butter or oil for bowl (for rising)
  • Make the filling. Mix together the brown sugar, cinnamon, and nutmeg.
    ½ cup brown sugar, 1 tbsp cinnamon, 1 ½ tsp nutmeg

Form the Rolls

  • Shape and fill the dough. Place the dough on a lightly floured surface. Sprinkle flour onto a rolling pin, then roll the dough into a rectangle 12 x 16 inches in size. Place one of the longer sides of dough in front of you, parallel to the counter edge. Spread butter onto the dough, leaving a ½ inch border along the long side farthest away from you. Sprinkle the brown sugar mixture on top of the butter and top with the white chocolate.
    4 tbsp butter, 4 oz white chocolate bar
  • Form into rolls. There are 2 different ways to cut these: the cut-then-roll method or the log method. Cut-then-roll (our preferred method): start with the long side closest to you and slice the dough into 12 equal strips (a pizza cutter works well here). Roll up each dough strip tightly away from you. Pinch the ends together to seal them. Log method: start with the long side in front of you and roll up the dough into a tight log, pinching the seams/edges together. Cut the log into 12 pieces (use unflavored floss or a serrated knife).

Bake and Frost the Rolls

  • Preheat the oven to 350°F, grease a 9x13 inch baking dish with butter.
    butter for greasing baking pan
  • Place the rolls side-by-side in the dish, cover them with plastic wrap and/or a towel, and let them rise for about 30 minutes or until they’ve puffed slightly.
  • Bake for 22 to 25 minutes, then remove them from the oven and let them cool for 15 to 20 minutes or until they’re warm but no longer hot.
  • Mix together the cream cheese and butter in a bowl with a whisk or electric beater until light and fluffy. Mix in the powdered sugar, eggnog, vanilla, nutmeg, and salt until combined.
    4 oz cream cheese, 4 tbsp butter, 1 cup powdered sugar, 2 tbsp eggnog, ¼ tsp vanilla, ¼ tsp nutmeg, Pinch of salt
  • Spread frosting on the warm buns and serve immediately.