Eggnog Cinnamon Rolls with Brown Butter Frosting

These eggnog cinnamon rolls are soft, fluffy, and delicious! These are perfect for Christmas breakfast!

If you’re looking for something special to serve for Christmas breakfast/brunch, these Eggnog Cinnamon Rolls are just the thing!

They’re super soft and fluffy, and the browned butter frosting is phenomenal.

Every year around the holidays we get excited when we see the first bottles of Kalona SuperNatural eggnog in our healthfood store. It’s the highest quality eggnog I’ve seen in stores.

Unlike other brands, Kalona SuperNatural eggnog doesn’t contain additives, stabilizers, high fructose corn syrup, and artificial flavors.

But not only is it free of all that junk, it’s made with really high quality milk: it’s certified organic, grass-fed, non-homgenized, and batch pasteurized.

There’s a reason I’m always excited to work with my friends at Kalona!

Okay, let me show you how to make some marvelous cinnamon rolls with this yummy eggnog!

Ingredients:

Here’s everything you’ll need to make the dough for these eggnog cinnamon rolls: Eggnog (of course), flour, yeast, water, sugar, unsalted butter, salt, and an egg.

How to Make Eggnog Cinnamon Rolls:

Start by activating the yeast in the water with a little bit of sugar. You can skip the activating step if you decide to use instant yeast.

Warm the eggnog and melt the butter together in the same pan.

 

Add all of the ingredients to the bowl of a stand mixer.

Knead until smooth and elastic, about 15 minutes.

First Rise:

Generously butter a large bowl. Form the dough into a ball and place it in the bowl, turning once to grease the top of the dough.

Allow to rise for 1 1/2 – 2 hours, or until doubled.

Shaping the Rolls:

Roll the dough out to a 12×17-inch rectangle on a generously buttered surface with a buttered rolling pin.

Here’s what you’ll need for the cinnamon-sugar filling: butter, brown sugar, and cinnamon.

Mix together the brown sugar and cinnamon in a small bowl.

Brown the butter (check out my How to Brown Butter post if you’re unsure how that process works), and spread it over the dough. Make sure to leave about an inch of unbuttered dough on the far long edge.

Sprinkle the cinnamon sugar mixture evenly over the butter.

Roll the dough up along the long edge.

Pinch the seams.

Slice into about 15 rolls.

Second Rise:

Transfer to a buttered baking dish.

Cover and allow to rise until quite puffy.

Baking:

Bake in a 375° F oven for 20-25 minutes, or until golden brown and a roll registers 200° F when an instant read thermometer is inserted. Allow to cool for 10-15 minutes before frosting.

Making the Browned Butter Frosting:

Here’s what you’ll need for the brown butter frosting: powdered sugar, freshly grated nutmeg, vanilla extract, unsalted butter, eggnog, and a pinch of salt.

Brown the butter and then whisk all of the frosting ingredients together very well. You want to get it as smooth as possible!

Drizzle the browned butter frosting all over the warm (not hot!) rolls.

 

You guys know me: I highly recommend serving these with cold grass-fed butter.

 

When Jim saw me writing this post he said, “I smell eggnog cinnamon rolls!”

The kids definitely enjoyed the results of my recipe testing.

Recipe Notes:

• It’s important to get the texture of the dough right. You want it to be very soft, but not so sticky that it doesn’t form a dough. Try to match the texture in the picture: it clears the sides of the mixer bowl, but not the bottom. Start with the smaller amount of flour and add more as needed.
• You can use pre-ground nutmeg if that’s all you can get, but I highly recommend grating fresh nutmeg if you can!
• You can reduce the amount of sugar in the filling to 1/3 cup if you prefer.

More Breakfast Recipes:

• Gingerbread Dutch Baby
• Sourdough Cinnamon Rolls
• Sourdough Pancakes (Overnight Recipe)
• Greek Yogurt Bowls
• Egg Muffin Cups
• KETO Crepes
• 3 Healthy Kefir Smoothie Recipes
• Overnight Sourdough Waffles
• Sourdough Dutch Baby