These Eggnog Cinnamon Rolls take everything you love about classic, soft homemade cinnamon rolls and give them the coziest holiday twist.Warm eggnog enriches the dough, a touch of nutmeg boosts the filling, and the whole pan of rolls gets blanketed with a fluffy eggnog cream cheese frosting that melts right into the swirls.They’re nostalgic, festive, and delicious! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Eggnog: I replaced whole milk (from my cinnamon rolls recipe) with eggnog.

Homemade eggnog, my blender eggnog, or store-bought eggnog works fine.Warm it up to 100-110°F to activate the yeast.Full-fat gives the softest texture.

Whole milk works in a pinch.Granulated Sugar: Use some of the sugar to activate the yeast and the rest to sweeten the dough.Active Dry Yeast: You will need one envelope of yeast, or about 2 1/4 teaspoons.

Instant yeast works, too, with no need to proof first.Eggs: Room temperature for smooth mixing.Butter: Soften the butter (I prefer unsalted) so it incorporates easily.

If using salted butter, you may want to reduce the amount of salt.Flour: A blend of all-purpose flour and a little bread flour gives these rolls the ideal structure: soft and tender, yet sturdy enough to hold the gooey filling.If you don’t have bread flour, you can substitute all-purpose flour entirely.

The ro

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