Prepare for a ton of photos. We’re doing the nog today.
To be honest, I am not really into eggnog. Well, eggnog as a drink.
Eggnog in cinnamon rolls and these cheesecake bars? That I am into.
But I don’t know, drinking straight eggnog? It is just not my thing.
Did you know they sell eggnog around Halloween with pumpkins on the cartons? They do, I know because I bought some for a holiday cooking project for Wisconsin Cheese. Not going to lie, it was a little weird buying eggnog in mid October.
Ever since October I knew I wanted to make cinnamon rolls with eggnog.
Even if you do not like eggnog, you will still love these. They are the softest and most fluffy cinnamon rolls. The flavor is beyond amazing. It is like Christmas in a roll. Which I know sounds a little odd, but it is a good thing. Promise.
This is the easiest dough to work with.
And you can prep everything the night before and then just pop the rolls into the oven in the morning. People will wake up to the smell of glorious cinnamon and sugar. It is the best smell if you ask me.
If it is super cold in your kitchen I would recommend preheating the oven to 150 degrees F. and then turning it off and placing the bowl of dough right in the middle of the oven to rise for fifty minutes to an hour.
This is what I do on days when it is cold and snowy, but unfortunately it has been pretty sunny (like intense direct sunshine into my kitchen all day long) around here. Meaning my kitchen is one hundred degrees during the day. It is so hot.
After the dough rises roll out the dough into a large rectangle and sprinkle with cinnamon sugar.
Oh, and some white chocolate, if you are into it…..
It’s Asher favorite, so I went with it, but only on half the dough. And it was good.
Then just roll it up and slice.
Oh, but use dental floss! It works amazing well. I will never, never use a knife again. Just do it!!
Oh those swirls.
They get me every time.
After another thirty minutes of rising it is time to bake.
Smell the the deliciousness.
Then slather on some more deliciousness in the form of white chocolate eggnog frosting. So good.
Seriously, these are the perfect cinnamon rolls.
And gooey. SO gooey. It is incredible
Sorry about the boatload of photos.
I just could not choose any to get rid of. My mind is a little shot. There are currently boys – big, little and medium, scattered everywhere and it is quite loud and a little smelly. And not smelly in a good way.
I think I need to bake a batch of these everyday, just so I can smell something other than dirty snowboard boots wafting through the house. Ahh, either that or I just need to move out.
- 2 1/4 teaspoons active dry yeast (I like to use Red Star Platinum yeast)
- 1/4 cup warm water
- 2 tablespoons light brown sugar
- 1/2 cup (stick) unsalted butter, melted
- 1 cup warm eggnog
- 1/4 cup plain vanilla yogurt (or if you have leftover mashed potatoes lying around use those, they work great!)
- 1 egg
- 4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 vanilla bean, scraped (optional)
- 1 teaspoon vanilla extract
- 1/2- 3/4 cup brown sugar
- 2 tablespoons cinnamon
- 1 stick butter (1/2 cup), very, very soft (I like to place mine in the microwave for 15 seconds until extremely softened)
- 1/2 cup white chocolate chips (optional)
- 2 ounces cream cheese, softened
- 2 ounces white chocolate melted
- 2 tablespoons salted butter, melted
- 2-3 tablespoons eggnog
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
To make the dough. Place yeast and sugar into a stand mixer with the dough hook attached. Add the warm water and gently stir. Let sit until yeast has doubled and is puffed and foamy on top, about 10 minutes.
To the bowl add the melted butter, warm eggnog, greek yogurt and eggs, stir to combine. Add in the flour, salt, vanilla bean seeds (if using) and vanilla extract. Knead the dough with the dough hook until the dough is smooth and forms a ball, about 5 minutes. Remove the dough from the bowl and oil the boil or use cooking spray. Place the dough back in the bowl and cover with plastic wrap. Let the dough rise in a warm area for about 1 hour or until doubled in size.
To make the filling. Add the brown sugar and cinnamon to a bowl and mix well. Generously grease a 9x13 inch baking dish with butter.
Lightly dust a surface with flour. Roll the dough into a rectangle (about 9x24 inches). Spread about 6 tablespoons of the butter (softened almost to a melted stage) evenly over the dough. Spread the brown sugar + cinnamon evenly over the butter and lightly push the brown sugar into the butter. Sprinkle on the white chocolate if using. Starting with the long edge closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Place the dental floss (do it!! It works so well!) under the roll where you want to cut. Mine are usually about 3/4 to 1 inch thick, but varied. Take the ends of the floss in each hand and wrap them around the roll. Keeping the ends of the floss in each hand, don’t let go and then tighten the floss so it starts to cut through the roll. Again, don’t change hands. Tighten until the floss comes out and the individual roll is separated
Place rolls in the prepared pan. Cover with a damp cloth or plastic wrap and allow to rise in a warm place until doubled in size, about 30 minutes.
Preheat oven to 350. Just before baking brush the remaining butter on top of the rolls. Bake the rolls for 25 minutes or until golden brown.
Meanwhile, make the frosting. In a medium bowl, combine the melted white chocolate, cream cheese and butter and whisk until creamy and light. Add the powdered sugar and mix well. Add the eggnog and vanilla and whisk until smooth. Spread the frosting on warm rolls. EAT!
I am actually going to go with both, but for now I will just have to go with baking the rolls. The moving out is not going to happen for a few more months…
If you make this recipe, be sure to tag your photo #halfbakedharvest.