Hey There! How is everyone feeling after Thanksgiving? Personally, I feel like I have just completed a marathon. I’m a mix of being proud of myself for completing everything, and exhausted from working AND making Thanksgiving dinner all week. Thank goodness I have the next two days off! Nick and I are always over ambitious when it comes to making Thanksgiving dinner. It’s just the two of us, but we always make enough food and dessert to feed a crowd. We decided this year to skip the turkey and take on roasting a duck. It turned out perfect. On top of the duck we had mashed potatoes, brussel sprouts, a fig and bourbon sauce for the duck, a pumpkin praline cheesecake, and a few cocktails to top it all off.
The next morning was my favorite though, because we had these delicious cinnamon rolls. They have eggnog in the dough, as well as in the frosting. I must admit, I have a secret love of eggnog. Eggnog lattes, eggnog desserts, just plain eggnog. Does anyone remember the Eggnog Cookie Sandwiches I made? If not, check them out after you make these rolls. I love it all. So if you are like me and have a love of eggnog, you’ve gotta make these!
Eggnog Cinnamon Rolls
Makes 10-12 large cinnamon rolls
Cinnamon Roll Dough
- 2 1/4 teaspoons active dry yeast
- 1 cup milk
- 1 cup eggnog
- 2 eggs
- 8 oz dark brown sugar
- 32 oz all purpose flour- plus more for dusting
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 8 oz butter
Cinnamon Roll Filling
- 3/4 cup dark brown sugar
- 2 tablespoons cinnamon
- 8 oz browned butter
- 1/2 teaspoon nutmeg
- 8 oz cream cheese
- 1/4 cup powdered sugar
- 1/2 cup eggnog
- 1/4 teaspoon nutmeg
- 1/2 tablespoon vanilla extract
- 2 tablespoons milk
- In a large mixing bowl measure out the yeast, flour, brown sugar, and salt.
- In a small pot melt the butter. Add in the milk and eggnog, and warm until about 105 degrees, (Like warm bath water). Add in the vanilla extract.
- In a stand mixer with the dough hook, begin mixing the dry ingredients, slowly pour in the wet ingredients. Add in the eggs one at a time. Allow the dough to mix until it comes together into a ball, and is slightly tacky.
- Round the dough before placing it into a large greased bowl. Cover with plastic wrap. Let sit in a warm place until doubled in size.
- While the dough rises, make your filling. In a bowl mix together the brown sugar, cinnamon and nutmeg.
- In a small pot, brown your butter, making sure to not burn the milk solids. Let cool.
- Once the dough has risen, punch down the dough to remove extra air bubbles.
- Flip the dough out onto a well floured surface. Roll out to 1/4 – 1/2 inch thick rectangle.
- Brush the dough with the butter, leaving an inch gap across the top that is unbrushed.
- Spread the filling evenly over the butter.
- Starting at the bottom, roll the cinnamon rolls tightly, towards the unbrushed top. Lifting the dough as you roll it, so it doesn’t push the filling out. Before getting to the top, brush the blank spot lightly with water.
- Once you reach the top, allow the dough to sit on the seam to help seal it.
- With a sharp knife or wire, cut the cinnamon rolls to 1- 1 1/4 inch thick. With more water, gently use your finger to seal the seams.
- Gently place on a baking sheet, spaced out, and cover with plastic wrap. *So, this is the point where I wrap mine, and place them in the fridge to rest overnight, however if you would like to go ahead and eat them day of, just loosely cover and allow to proof in a warm place for an hour or two. If you are like me, cover and let them sit in the fridge overnight. Bring them out of the fridge first thing in the morning, let them rise in a warm place for a couple hours. Also, if you want to make them ahead of time, freeze them, but place in the fridge the night before you want to bake them, then proof as normal in a warm place a few hours before baking them*
- To bake, preheat oven to 350 degrees Fahrenheit. Bake for 15-20 minutes or until they are golden brown.
- While they are baking make your frosting. In a stand mixer, fitted with the whisk attachment, whip the cream cheese until softened. Add in the rest of the ingredients, and mix until light, fluffy, and there are no longer any lumps. Serve over the warm cinnamon rolls.