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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!

overhead photo of Easy Fluffy Eggnog Cinnamon Rolls

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.

prep photo of dough on counter

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.

prep photo of rolling the rolls

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!

rolls before baking

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!

rolls after baking

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.

side angled photo of Easy Fluffy Eggnog Cinnamon Rolls

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!

Easy Fluffy Eggnog Cinnamon Roll on plate

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!

Easy Fluffy Eggnog Cinnamon Rolls on serving plates

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

Ham and Cheese Croissant Bake

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

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 25 minutes
Rest 1 hour 40 minutes
Total Time 2 hours 25 minutes
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.

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Ingredients

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

US Customary - Metric

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. 
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Easy Fluffy Eggnog Cinnamon Rolls | halfbakedharvest.com

(This post is sponsored by Fleischmann’s®. Thank you for supporting the brands that keep HBH cooking!)

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Comments

  1. Has anybody tried to make the dough in a bread machine? I want to try but I don’t want it to be a complete flop!

    Reply

    1. Hey Jenna,
      So sorry, I’ve not tried that, it really isn’t necessary with this dough:) Let me know if you give the recipe a try, I hope you love it! xx

      Reply

  2. 5 stars
    I have made these the last 2 years for Christmas morning and they are to die for! So easy and delicious! I’m actually whipping up several batches this year to give as gifts. 1 for the neighbors, 1 for the office, my parents, my husband’s parents! You get eggnog rolls and you get eggnog rolls! Everyone gets eggnog rolls!!!

    Reply

    1. Hi Candy,
      Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx

      Reply

  4. 5 stars
    Put these together last night very quickly. Used milk , eggnog not available yet. Baked off this morning for a brunch with my son and his family for his birthday! Big hit!! Just finished the icing when my daughter in law who could not wait and began eating then as soon as she walked in the door !! Lol will be making these again so simple !! Officially made the cut, to our traditional Christmas morning Brunch spread. Thanks Teigan

    Reply

  5. Hi Teigan
    I love these. I have made them at least 5 times and they are always a hit.
    I make it a habit to stock up on egg nog after the holidays before it is all gone and freeze it in small containers so it is easy to bring out and substitute milk in many recipes.
    I was wondering if I could make these in advance. I would like to get them rolled and in the pan and basically oven ready but then freeze the whole pan. Then take out, defrost and bake at a later date. Does this work?
    Also, I usually add some cream cheese to the topping to help thicken without as much icing sugar to make it slightly less sweet.
    Love all your recipes!!

    Reply

    1. Hey Laura,
      Awesome!! I love to hear that you have been enjoying this recipe, thanks so much for making it! Yes, that method will work well for you! Have the best weekend:) xxT

      Reply

  6. Good Morning!

    I prepared these last night to bake this morning and they were so good! I have one question though. When you fully bake them and then freeze them, do you freeze them with the icing on or wait to do the icing until you are ready to thaw and eat them?

    Thank you!

    Reply

    1. Hi Anna,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! I like to freeze without the icing. Have a great week! xxT

      Reply

  7. 1 star
    I’m really bummed about this recipe. I’ve tried it 3X now and still my rolls do not rise completely, even after putting them in the oven with hot water to promote raising they only ride about 30%. I followed the recipe to a T every time using dry active yeast and the tips provided the first two times then buying brand new quick rising yeast the third time. The only thing I’m doing different is using whole wheat flour but you said above it shouldn’t matter. I’ve baked many breads at home from scratch in a loaf pan and not had issues, so I don’t think it’s the atmosphere at home either. Please help.

    Reply

    1. Hi Brittany,
      So sorry to hear this. Is the milk/eggnog you are adding to the yeast too hot? That could kill the yeast. Also, yes whole wheat flour will work but it might not totally rise like all purpose flour. Maybe try using that next time. I hope this helps! xTieghan

      Reply

      1. Thanks for getting back to me Tieghan. I shall try it again with the all purpose flour. I did want to mention I was a bit confused when I read in the blog where you said to use the rapid rise yeast mixed with all the dough ingredients and let the dough stand for 10-15 mins then begin shaping the rolls. Then down below in the actual recipe you listed the rapid rise yeast in the ingredients but in the directions you don’t mention the 10-15 rest, but instead mention letting the dough rise for an hour. I think it would be helpful to clarify that if you are using the rapid rise yeast instead to only do the 10-15 mins instead in the directions. I originally only read the directions and not the whole blog so I did not see that with the rapid rise yeast you only let it stand 10-15 mins. Just some food for thought to help out us less experienced bakers.

        Reply

  8. 5 stars
    Made these for New Years brunch- so tasty! Light and fluffy rolls, and even with the white chocolate and eggnog combo, the rolls aren’t too sweet.

    Reply

    1. Hi Gretchen,
      I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan

      Reply

  10. 5 stars
    Made these for Christmas morning and baked half/froze half (in glass pie dishes). We absolutely loved them and found them to be relatively easy to make. We skipped the white chocolate chips altogether and just made a simpler version of the icing using powdered sugar, eggnog and some vanilla until it got to the consistency we wanted. Will absolutely make these again, and my 14YO stepdaughter enjoyed helping 🙂

    Reply

    1. Hi Austin,
      Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan

      Reply

  11. Hello!

    This sounds absolutely delicious and was planning on making for New Years! Is there a healthy flour substitute (like almond flour or whole wheat flour or whole wheat pastry flour) you could recommend and what those measurements should be? Thank you in advance!

    Reply

    1. Hi there,
      You can use an equal amount of GF flour. Please let me know if you give the recipe a try, I hope you love it! xTieghan

      Reply

      1. Hi Tieghan!

        Thanks for replying back! I actually ended up using the flour as instructed in your recipe- the only change I made was that I used an Almond Milk Egg Nog! SO DELICIOUS! My family and I loved it and rang in the New Year with these! Thank you for such a yummy recipe and Happy 2022!!

        Reply

  12. 5 stars
    Made these for Christmas morning! I chose to make 16 rolls and split them into two separate pans of 8. After cutting them, I put them in the pans and in fridge overnight. Cooked one pan as directed and then gifted the other pan to my brother and my mom to take home and freeze or cook the next morning.

    Everyone loved them! The browned butter frosting is so yum and the spice and molasses flavor is just enough – not too overwhelming!

    Reply

    1. Hi Alda,
      I would say about 2 inches. I hope you love this recipe, please let me know if you give it a try! xTieghan

      Reply

    1. Hi Vanessa,
      You could skip the white chocolate chips and use cream cheese. Please let me know if you give the recipe a try, I hope you love it! xT

      Reply

  15. 5 stars
    I made these cinnamon rolls for Christmas morning and WOW, they are seriously incredible. The best I have ever made, everyone was raving. I think these would make an amazing gift and would love to be able to make them all year!! What type of milk would you substitute for the eggnog when it’s not in season? Need these in my life all 12 months of the year!

    Reply

    1. Hi Brittany,
      Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Any milk you like will work. Merry Christmas!?? xT

      Reply