Eggnog Cinnamon Rolls
Christmas morning means a cozy house, tired eyes, wrapping paper everywhere, and Cinnamon Rolls for breakfast. It’s a tradition. So why not get even more festive and make your family Eggnog Cinnamon Rolls with an Eggnog Cream Cheese Glaze using Hiland Dairy Old Fashioned Eggnog.
Yield: 8
Materials
Rolls
- 2¾ cups All-Purpose Flour
- ¼ cup sugar
- ½ tsp kosher salt
- ¾ cup Hiland Dairy Eggnog
- 3 tbsp butter
- 2¼ tsp instant yeast 1 standard packet
- 1 egg
Filling
- 3 tbsp butter room temperature
- ⅓ cup brown sugar
- 1 tbsp ground cinnamon
Cream Cheese Glaze
- 4 oz Hiland Dairy Cream Cheese ½ Slovak
- 2 tbsp Butter room temperature
- 3 tbsp Hiland Dairy Eggnog
- ⅔ cup powdered sugar
- ¼ tsp kosher salt
- 1 tsp pure vanilla extract
Instructions
Dough
- In a large bowl, add the flour, sugar, and salt. Whisk together and set aside.
- In a separate microwave safe bowl, add the butter and Hiland Dairy Eggnog. Microwave in 30 second increments until butter is melted and mixture is hot.
- Add the yeast to the butter/Eggnog mixture and whisk together until yeast is dissolved. Pour the Eggnog mixture into the flour mixture. Add the egg to the bowl as well.
- Using a wooden spoon, mix everything together until combined. Use your hands to mix if it becomes too thick for the spoon. Dough should be slightly sticky, but not unmanageable. If too sticky, add a Tablespoon of flour and mix again.
- Transfer dough to a lightly floured surface and use your hands to knead the dough for 2-3 minutes. Dough should not be sticky and have a smooth surface.
- Spray a bowl with nonstick spray and place dough inside and cover with a kitchen towel. Set aside for 20 minutes.
Filling
- In a small bowl, mix the butter, cinnamon, and brown sugar. Mix together until combined. Set aside.
- Remove the dough from the bowl and place on a lightly floured surface. Roll out the dough to approximately a 14x8 rectangle. Spread the brown sugar mixture over the rolled out dough and spread out evenly.
- Roll up the dough from the long side. Cut about 10-12 evenly sized rolls and place in a 9-10 inch round or square baking dish.l
- Cover with plastic wrap or foil and let the rolls rise for about 90 minutes. They should double in size.
- After the rolls have risen, preheat the oven to 375 degrees. Lightly cover the pan with foil and bake for 24-26 minutes. Remove from the oven and let cool.
Icing
- Using a stand mixer or hand held mixer, beat the cream cheese and butter together until smooth. Add the powdered sugar, salt, Hiland Eggnog, and vanilla. Mix again until combined and smooth.
- While the Eggnog Cinnamon Rolls are still warm, spread the icing over the top. Serve warm. Enjoy!
- Storage: Cover leftover rolls with plastic wrap or foil and store at room temperature.