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Soft homemade eggnog cinnamon rolls in a glass baking dish topped with creamy eggnog glaze and warm cinnamon swirls.
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Eggnog Cinnamon Rolls

These ultra-soft Eggnog Cinnamon Rolls are fluffy, gooey, and packed with warm holiday flavor. Made with creamy eggnog, butter, eggs, cinnamon, vanilla, and nutmeg, the dough bakes into pillowy bakery-style rolls with rich cinnamon swirls and a silky eggnog cream cheese glaze. Perfect for Christmas breakfast, winter brunches, or cozy holiday baking.
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword bakery style cinnamon rolls, christmas breakfast recipe, christmas brunch ideas, christmas morning breakfast, eggnog breakfast rolls, eggnog cinnamon rolls, eggnog rolls with cream cheese frosting, festive brunch recipe, fluffy cinnamon rolls, gooey cinnamon rolls, holiday baking recipe, holiday cinnamon rolls, homemade cinnamon rolls, overnight cinnamon rolls, soft cinnamon rolls
Prep Time 35 minutes
Cook Time 25 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 12 cinnamon rolls
Calories 440kcal
Cost $12 for entire recipe

Equipment

  • Large mixing bowl
  • stand mixer with dough hook
  • Rolling Pin
  • 9×13-inch baking dish
  • Offset spatula
  • Measuring cups and spoons
  • Instant-read thermometer
  • Serrated knife

Ingredients

Eggnog Dough

  • 1 cup full-fat eggnog warmed to 105–110°F
  • 2 ¼ teaspoons active dry yeast
  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • 2 large eggs room temperature
  • ¼ cup unsalted butter melted
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 3 ¾ to 4 cups all-purpose flour

Cinnamon Filling

  • 9 tablespoons unsalted butter softened
  • ¾ cup packed brown sugar
  • 1 ½ tablespoons ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • Pinch of salt

Eggnog Cream Cheese Glaze

  • 4 ounces cream cheese softened
  • 2 tablespoons unsalted butter softened
  • 1 ¼ cups powdered sugar
  • 2 tablespoons eggnog
  • ½ teaspoon vanilla extract
  • Pinch of nutmeg
  • Tiny pinch salt
  • Optional: ¼ teaspoon rum extract

Optional Bakery-Style Softness Finish

  • 2 tablespoons heavy cream

Instructions

Bloom the Yeast

  • In a large bowl, combine the warm eggnog, yeast, and granulated sugar. Let sit for 5–10 minutes until foamy.

Make the Dough

  • Whisk in the brown sugar, eggs, melted butter, heavy cream, vanilla, salt, cinnamon, and nutmeg.
  • Gradually add the flour while mixing until a soft dough forms.
  • Knead for 8–10 minutes until smooth and elastic. The dough should feel soft and lightly tacky but should mostly pull away from the bowl.
  • Start with 3¾ cups flour and only add the remaining ¼ cup if needed.

First Rise

  • Transfer the dough to a lightly greased bowl and cover.
  • Let rise in a warm draft-free place for about 1 hour or until doubled in size.

Prepare the Filling

  • Mix together the brown sugar, cinnamon, nutmeg, and salt.

Roll and Fill

  • Roll the dough into a 16x12-inch rectangle about ¼-inch thick.
  • Spread the softened butter evenly across the dough.
  • Sprinkle the cinnamon sugar mixture evenly over the butter and gently press it down.

Shape the Rolls

  • Roll the dough tightly from the long edge into a log.
  • Slice into 12 even rolls using dental floss or a serrated knife.
  • Arrange evenly in a greased 9x13-inch baking dish.

Second Rise

  • Cover loosely and let rise for 30–45 minutes until puffy and lightly touching.

Bake

  • Preheat oven to 350°F.
  • For extra soft bakery-style rolls, drizzle 2 tablespoons heavy cream around the rolls before baking.
  • Bake for 24–26 minutes until lightly golden and the center rolls reach 188–190°F internally.
  • If browning too quickly, tent loosely with foil during the final minutes.

Make the Glaze

  • Beat the cream cheese and butter until smooth.
  • Mix in powdered sugar, eggnog, vanilla, nutmeg, salt, and optional rum extract until thick but spreadable.

Frost and Serve

  • Spread the glaze over warm cinnamon rolls and serve warm.

Notes

Use Full-Fat Eggnog for the Best Flavor

Full-fat eggnog gives these homemade eggnog cinnamon rolls their rich bakery-style texture and deeper holiday flavor. Lower-fat eggnog can make the dough less tender and reduce the creamy eggnog taste.

Start with Less Flour First

For ultra-soft cinnamon rolls, begin with 3¾ cups of flour and only add the remaining flour if the dough feels overly sticky after kneading. Slightly tacky dough creates fluffier cinnamon rolls with softer centers.

Very Soft Butter Works Best for the Filling

The butter for the cinnamon filling should be very soft but not melted. Melted butter can leak out during baking and create gaps inside the cinnamon roll spirals.

Use Warm Eggnog — Not Hot

The eggnog should be around 105–110°F when activating the yeast. If the liquid is too hot, it can kill the yeast and prevent the dough from rising properly.

The Heavy Cream Trick Creates Bakery-Style Rolls

Pouring a small amount of heavy cream around the cinnamon rolls before baking helps create extra soft, gooey centers and keeps the rolls moist after baking.

Don’t Overbake the Cinnamon Rolls

Bake until the tops are lightly golden and the centers no longer look doughy. Overbaking can dry out enriched dough quickly, especially with eggnog-based cinnamon rolls.

Add Rum Extract for Stronger Eggnog Flavor

For a more classic eggnog flavor, add ¼ teaspoon rum extract to the cream cheese glaze. This boosts the holiday flavor without adding alcohol.

Overnight Cinnamon Roll Option

These eggnog cinnamon rolls can be prepared the night before. After shaping the rolls, cover and refrigerate overnight. Let them sit at room temperature for 45–60 minutes before baking the next morning.

Store Leftovers Properly

Store leftover cinnamon rolls tightly covered in the refrigerator for up to 4 days. Warm individual rolls in the microwave for 20–30 seconds before serving for the softest texture.