Next Post
Honey Whipped Ricotta and Prosciutto Crackers.
This post may contain affiliate links, please see our privacy policy for details.
Easy Fluffy Eggnog Cinnamon Rolls…with sweet vanilla white chocolate frosting…just the holiday breakfast you’re looking for. Buttery, soft, and fluffy dough made with spiced eggnog for a seasonal twist. Swirled with cinnamon sugar and frosted generously with vanilla spiced eggnog frosting. There’s nothing not to love, every bite is melt in your mouth delicious. These are a great make-ahead breakfast rolls the whole family will love, perfect for your holiday celebrations!
The holidays just would not be the holidays without cinnamon rolls for breakfast. Like a lot of families, it’s tradition to have cinnamon rolls for our Christmas Eve breakfast…as well as a few times throughout the months of November and December.
Growing up, my brothers and I would bake the canned cinnamon rolls. I remember them being our favorite breakfast of the year. I mean, what kid doesn’t love a cinnamon roll, right? Some of my favorite holiday memories involve cinnamon rolls, I remember them being soft, fluffy, and so delicious. Of course, back then I didn’t know that homemade cinnamon rolls were even a thing
My mom loved to bake, and even dabbled in some homemade breads, but never cinnamon rolls. When I started cooking and baking in middle school one of the first recipes I decided to tackle was homemade cinnamon rolls. Trying out cinnamon rolls felt a little ambitious, but also so delicious. The funny thing is, that very first attempt at cinnamon rolls was actually quite similar to these.
We had leftover eggnog in the fridge but I had no idea how to use a splash of eggnog in place of milk in my cinnamon roll dough. I decided to wing it and just go for it. I also remember being so nervous to bake with yeast. My mom had bought Fleischmann’s® Rapid Rise Yeast, which made the process of making and baking the cinnamon rolls so simple and easy. Fleischmann’s® Rapid Rise Yeast cuts down on rising time and allows you to skip the longer rise times. It contains fine granules that activate faster without the need to dissolve first. So using their rapid rise yeast made baking my first batch simple and straight forward. Crazy to think that was over ten years ago…and I’ve been making cinnamon rolls every holiday season since.
With every season, my holiday roll recipe changes slightly. I like to add a different extra special touch each year. But for the most part, I stick pretty close to the classic cinnamon sugar flavor we all love most. With the help of my little sister, Asher, this year I’m taking inspiration from my very first cinnamon roll and we’re recreating them together.
Asher was very excited. She’s always helping me with the baking recipes, but her favorite recipe is cinnamon rolls. She loves them, and I love our tradition of baking them together every holiday season.
Let’s jump into the details.
First, I want to note that even if you don’t like eggnog, you will still love these rolls. I don’t ever drink eggnog, but I love creating fun holiday recipes using this spiced nog. It makes for the most delicious sweet treats and these rolls are some of the best.
The dough is the simplest to make. Simply mix flour with Fleischmann’s® Rapid Rise Yeast, and a pinch of salt. Add warmed holiday nog (use a high-quality variety), a touch of brown sugar, eggs, and salted butter. Then mix until smooth and let the dough rest for ten to fifteen minutes. Then it’s time to shape the rolls. And that’s the beauty of Fleischmann’s® RapidRise® yeast! We get to skip an entire hour-long rise, but yet we will still get the softest, fluffiest cinnamon rolls!
For the filling, I spread the dough with butter, then sprinkle on a simple mix of brown sugar and cinnamon.
I like to use brown sugar for a nice depth of flavor. And I go heavy on the cinnamon and ginger for sweet, cinnamon, ginger swirls throughout.
These are the softest, most fluffy cinnamon rolls, the flavor is beyond amazing. It’s like Christmas in a roll!
Shaping these easy fluffy eggnog cinnamon rolls…
Roll the dough, cut into rolls, and place them into a baking dish.
If you want to enjoy warm rolls fresh out of the oven you can do a quick rise and bake right away. Then simply frost, eat, and enjoy! Cinnamon rolls in under two hours. Perfect for baking up super last minute. OR, you can cover the rolls and let them sit in the fridge overnight, then bake up in the morning. It’s just a matter of what works best for your time frame!
While the rolls are baking, I like to make the frosting. Just mix eggnog with melted white chocolate and a splash of vanilla. Then add a little powdered sugar to sweeten them up.
As the rolls bake, your home will be filled with scents of Christmas. It’s a magical smell and immediately gets everyone excited for breakfast…or just a mid-afternoon snack. These rolls are great any time of day.
As soon as the rolls come out of the oven, frost, serve, and enjoy every last sweet and delicious bite. They’re soft, fluffy, heavy in the cinnamon swirl, and perfectly spiced with light holiday nog flavors.
And gooey, SO gooey. These rolls are beyond good and our family’s favorite holiday breakfast. Hope you all enjoy too!
Lastly, if you make these Easy Fluffy Eggnog Cinnamon Rolls be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Looking for other easy holiday breakfast? Here are my favorites:
Baked Cinnamon Crème Brûlée French Toast with Raspberry Preserves
Cider Pumpkin Waffles with Salted Maple Butter
Lastly, if you make this Easy Fluffy Eggnog Cinnamon Rolls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Fluffy Eggnog Cinnamon Rolls
Servings: 12 Cinnamon Rolls
Calories Per Serving: 745 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 1/2 - 4 cups all-purpose flour, plus more for dusting
- 1 packet Fleischmann’s® Rapid Rise Yeast
- 2 tablespoons brown sugar
- 1/4 teaspoon kosher salt
- 3/4 cup high quality eggnog, warmed (you can also use whole milk)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 stick (1/2 cup) salted butter, at room temperature
Filling
- 1/2- 3/4 cup brown sugar
- 2 tablespoons ground cinnamon
- 1 stick (1/2 cup) salted butter, at room temperature
- 1/2 cup white chocolate chips (optional)
Frosting
- 1/4 cups high quality eggnog, warmed
- 2 ounces white chocolate chips melted
- 2 teaspoons vanilla extract
- 1 1/2 cups powdered sugar
Instructions
- 1. To make the dough. In the bowl of a stand mixer, combine 3 ½ cups flour, the yeast, brown sugar, and salt. Add the eggnog, eggs, vanilla, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining ½ cup of flour a little at a time. It's better to have a stickier dough rather than a dry dough, so add flour 1 tablespoon at a time.2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until the dough has doubled in size.3. Meanwhile, make the filling. In a small bowl, combine the brown sugar, and cinnamon. Line a 9x13 inch baking dish with parchment. 4. Lightly dust your work surface with flour. Turn out the dough, punch it down, and roll it into a rectangle about 10 x 16 inches. Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar, and then the white chocolate chips, evenly over the butter and lightly push into the butter. Starting with the long edge closest to you, 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. Using a sharp knife, cut into 12-15 rolls. Place the rolls into the prepared baking dish. Cover with plastic wrap and let rise 20-30 minutes.5. Preheat the oven to 350 degrees F. Bake the rolls for 25 to 30 minutes, or until golden brown.6. Meanwhile, make the frosting. In a medium bowl, whisk together the eggnog, melted white chocolate, and vanilla until combined. Add the powdered sugar and mix well. Spread the frosting onto the warm rolls. Serve and enjoy!
Notes
To Make Ahead: prepare the rolls through step 4. Do not let the rolls rise at room temp. Cover the rolls and place in the fridge (up to overnight). When ready to bake, remove the rolls from the fridge 30 minutes prior to baking, then bake as directed.
To Prepare and Freeze: assemble the rolls through step 4, then cover the pan and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed.
To Bake and Freeze: bake the rolls as directed and let cool completely. Cover well and freeze for up to 3 months. Thaw and warm, then frost before serving.
To Use Active Dry Yeast: Mix 1 packet (2 1/4 teaspoons) active dry yeast with the warm eggnog/milk and the brown sugar. Let sit 5-10 minutes, until bubbly and foamy on top. Add the flour and follow the directions as listed for the remainder of the recipe.
(This post is sponsored by Fleischmann’s®. Thank you for supporting the brands that keep HBH cooking!)
Hi Tieghan,
I made the eggnog cinnamon rolls for Christmas morning! What a wonderful recipe. Just as you predicted they came out light and fluffy and oh so delicious. It was also the easiest cinnamon roll recipe I have ever made. I used to make sticky buns for Christmas. I eventually abandoned doing it because of the time it took. It was a real production and they were not nearly as good as these rolls.
I used the Rapid Rise yeast and let the rolls rise in the refrigerator overnight. Baking them off in the morning was a snap. I did leave out the white chocolate chips. Otherwise all was per your recipe. Thank you!! Merry Christmas to you and the family.
Hi Shirley,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
These are my go to cinnamon rolls!! I made them last year for Christmas and they are about to go in the oven as we speak! I do the overnight version. I use whole milk instead of eggnog and omit the white chocolate chips in the filling. They are perfectly fluffy, gooey, and everything a cinnamon roll needs to be! Great with the white chocolate glaze or cream cheese frosting! Thanks Tieghan for your easy, perfect cinnamon rolls!
Hey Deandra,
Happy Holidays! Thank you so much for making this recipe, I love to hear that it was enjoyed!?? xTieghan
For the prepare & freeze option, do you allow to rise at room temp in step 4 before freezing or immediately freeze once placed in prepped dish? These looks SO yum!
Hi Jessica,
You will allow to rise:) I hope you love this recipe, please let me know if you give it a try! xTieghan
These look great! If I have a hand mixer do you recommend that over by hand with a wooden spoon? Thank you!
Hi Nicole,
I would probably skip the hand mixer, it won’t mix the dough correctly. Please let me know if you give the recipe a try! xTieghan
How do I make them if I only have active yeast?
Hi Devin,
Please follow the instructions listed above for active dry yeast:) I hope you love the recipe! xTieghan
Help!! Going to be out of town all day tomorrow. I want to make these for Christmas morning. Can I make them today and put them in the fridge and cook them Christmas morning? That means that they would be in the fridge for like 48 hours?
I am wondering the same! I think I am going to make these and follow the freezing instructions and take them out tomorrow to thaw in fridge or early Christmas morning to thaw and bake. Not sure if this helps!
That will work well for you Dana!
Hi Melissa,
Yes, that will be just fine to do. I hope you love the recipe and Merry Christmas! xTieghan
If I do not have a dough hook and stand up mixer, then what would you suggest?
Hi Erin,
You can mix with a wooden spoon and knead by hand. I hope you love this recipe, please let me know if you give it a try! xTieghan
Has anyone every replaced the flour with gluten free flour? I usually find recipes (cookies etc) and replace with gluten free flour but with breads and rolls it is just never the same. My husband has celiac and wanted to try this as they look amazing! Just curious if anyone has had an luck with it.
Thank you!
Hi Dara,
You can use an equal amount of GF flour and follow the recipe as is. Please let me know if you give the recipe a try, I hope you love the recipe. xTieghan
Hi Tieghan, I’d like to use this recipe to prep these rolls the night before Christmas. I’d also like to toss in some sourdough discard. If I’m doing that, 1) should I adjust the amount of my active dry yeast (perhaps use 1 tsp instead of 2 1/4?), and 2) how much discard (or active) starter would you suggest I toss in for that tang w/out adjusting the other ingredients? Thanks for your help, and Merry Christmas to you and the fam.
Hi Kaitlyn,
I haven’t tested this recipe with sourdough discard, but I would omit the yeast and use 1/3 cup of the discard. I hope you love this recipe, please let me know if you give it a try! xTieghan
Tips for freezing?
Hi Caitlin,
Please follow the instructions for freezing listed above:) Let me know if you have any other questions! xTieghan
I’m confused about the rising time – in the write up about the recipe, you say that the mixed dough only needs to rise 10-15 minutes, but in the recipe it says 1 hour. Which is it?
Hi Heidi,
You can let it rise for a minimum of 15 minutes, but if you have the time give it an hour:) I hope you love the recipe, please let me know if you give it a try! xTieghan
I am making these this week as a hostess gift for the hosts of a neighborhood holiday party. After a hectic party it’s nice to wake up to a yummy treat!
You mentioned ginger in the discussion but not in the recipe…? Do I just add a bit in the cinnamon sugar filling?
Hi Anne,
Yes, you could add a little ginger with the cinnamon filling. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
These were so amazing, and very easy. I am so proud of myself for putting something this delicious and professional on the table! Thank you for such a great recipe! Looking forward to making more dishes – sweet and savory
Hi Christy,
Wonderful! Love to hear that this recipe was a hit, thanks for making it! Have the best week:) xTieghan
Let me start by saying, aside from the canned Pilsbury stuff, I have never made cinnamon rolls before..
I made these Thanksgiving morning. I actually decided to make these, and pair them with your chai frosting because I couldn’t decide which ones to try.
When my husband took his first bite, his mouth dropped. He said “These are Cinna-bon level. These are the best cinnamon rolls I’ve ever had in my life.” This is a huge statement because he is a tough critic! They were, indeed, the best cinnamon rolls I’ve ever eaten, and for a newbie baker like myself, they were also incredibly easy to make. I doubled the frosting recipe, and thankfully so.. because we finished it off with spoons.
Thank you!
Hey Hailey,
Happy Sunday! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Thanks so much for your kind message:) xTieghan
what would you use to substitute the eggs? my son is allergic
Hi Shannon,
So sorry, I have not tested this recipe without the egg, you could try a chia or flax egg. Let me know if you give the recipe a try! xTieghan
It says if you’re making these beforehand that they can sit up to overnight, does that mean if I make them ons morning/afternoon and plan to cook them finally in the next morning, will they be over-risen or is that OK?
Hi Christy,
They will be totally fine:) I hope you love the recipe, please let me know if you give them a try! xTieghan