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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!
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!)
OMG!!! These are absolutely divine!! I’ve never been brave enough to try homemade cinnamon rolls but I mustered up some courage and went for it. They came out perfect, despite some funny looking log slices due to a too-loose log roll. Seriously, though, these are sooo good. I am going to try some of Tieghan’s other cinnamon roll recipes now. These are top notch, super yummy!!
Hey Cari,
Happy Friday!! I appreciate you trying this recipe and sharing your review, so glad to hear it was a hit!⛄️ xT
Fantastic recipe, even without the icing!
Hey Andi,
Wonderful!! I love to hear that this recipe was enjoyed, thanks a lot for making it! xT
The part that is in the Notes section regarding using the Active Dry Yeast, and mixing it into the eggnog ahead of time should be moved into the actual instructions of the recipe (Step #1). This is extremely misleading and frustrating for those who don’t bake with yeast often.
Hi Nellie,
Thanks for sharing your feedback, but this recipe calls for rapid rise yeast so the directions in step 1 are made for that. The notes include active dry yeast for anyone who wants to use that option:) Hope this makes more sense for you! Merry Christmas! xT
Making these for Christmas morning, however, you mention in your story that you add ginger to the filling. But I don’t see anywhere about how much ginger to use. Should I use as much as the cinnamon? Less? Thanks!
Hi Lauren,
You could add 1/2 teaspoon of dried ginger if you wanted. Let me know if you give this recipe a try, I hope you love it! xT
I have been making these for Xmas morning the last few years and they are delicious. I was wondering can you make the dough in a bread machine the same way as a standup mixer?
Hey Kathy,
Thanks for making this recipe! I’ve never tried doing the dough in a bread machine but you could certainly give it a try! Let me know how that turns out! xx
To clarify, your post above mentions that we can skip the long, hour rise since this recipe uses the Rapid Rise Yeast, but then in the instructions, it still says a 1 hour rise, which is the exact same as your Christmas rolls, using the active yeast. I had picked this recipe for the quicker time, so what should I do? Thanks!
Hi Jenn,
You can let them rise for 15 minutes or so to an hour:) Let me know if you give this recipe a try, I hope you love it! xT
These have become a most requested recipe. It’s a little heavy on the cinnamon for most so I just cut it back. Such beautiful dough to work with!
Did you skip the hour rise and use the rapid rise yeast?
Thank you for this recipe. I’ve made it a few times, and we enjoy it. 🤗
I’ve used both Fast and Active Dry Yeast, and I appreciate your notes on that!
As for the butter in the filling part, I slice my cold butter into thin pats then leave out to room temp. Then when it’s time to spread it on, I lay the warm pats all over the dough and spread with the back of a spoon. 👌
I add extra cinnamon to the filling. When it’s not eggnog season I make with milk but I add eggnog spices to the frosting. Yum.
We do prefer a cream cheese frosting on our rolls, so I do that instead.
Thank you for sharing your time and expertise!
Hey Cyndi,
Wonderful!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT
Hey Chrystal,
I appreciate you making this recipe and sharing your review, I am so glad to hear it was enjoyed! Merry Christmas! 🎁🎄
Have a gluten free recipe conversion?
Hey Katherine,
You can use an equal amount of gluten free flour:) Please let me know if you have any other questions, I hope you love this recipe! xT
I don’t have a stand mixer. What should I do?
Hey Lauren,
You can go ahead and mix with a wooden spoon and then knead by hand until you have a smooth dough ball. Let me know if you give this recipe a try, I hope you love it! xT
Can I make this without a dough hook on my mixer?
Hey Ken,
You will either need to use the dough hook or just 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! xT
A new Christmas favourite in my family! Cinnamon buns are a Christmas morning tradition in my family and this is the third year I’m making these. They are much loved and everyone goes back for seconds. Last year my mom even asked for a second batch because they were snatched up so quickly. Something a little different than the traditional cinnamon bun but not overwhelmingly eggnog flavoured. So fluffy and delicious!!
Hey Dayna,
Happy Holidays!! I love to hear that this recipe was enjoyed and appreciate you giving it a try! 🎄❄️
I’ve made these many times before and they are absolutely delicious!!
We’ve always eaten them right away, but should should they be stored and how long do they last?
🙂 thanks!
Hey Brooke,
Happy Holidays!! I love to hear that this recipe is always enjoyed and appreciate you making it so often. I just store in an airtight container for about 3-4 days! 🎄❄️
I am planning to freeze them before baking. Do I let them rise again before freezing or not? Thank you!
I have the same question!
Hi Colleen,
Yes, you are going to complete everything through step 4:) I hope you love this recipe, please let me know if you have any other questions! xT
These are sooo good! Huge hit with my whole family.
I made these a few times last year and have already made 2 batches this holiday season.
Thank you!
Hey Becca,
Happy Monday!❄️🎄 I appreciate you making this recipe and sharing your review, so glad to hear it was enjoyed! xT
Can you use active dry yeast for this or do you have to use the rapid yeast?
Can I use dairy free/plant based eggnog in this? I love these cinnamon rolls and make them the past 2 years, they are part of a tradition now, but my SIL can’t have any cows milk protein and I don’t want to exclude her.
Hey Maryann,
Totally, that will work well for you! Let me know how this recipe turns out! Happy Holidays! xT
Hey Cassie,
Of course, you can go ahead and follow the instructions listed above for the active dry yeast:) Please let me know if you have any other questions! xx