Giant, fluffy cinnamon rolls with the added flavor of creamy eggnog, these bakery-style rolls put a unique twist on the traditional cinnamon roll.

If you prefer traditional cinnamon rolls, our Extra Large Cinnamon Rolls are fan favorites, and if you don’t need a whole batch, our made-from-scratch products Air Fryer Cinnamon Rolls make a perfect small batch.

A favorite tradition in my house is waking up on Christmas morning, putting fresh cinnamon rolls in the oven, then eating the hot, gooey buns while sitting around the tree, drinking coffee and opening gifts.

These soft and fluffy Eggnog Cinnamon Rolls bring a fun and unique twist to the traditional variety.

The eggnog in the dough makes them super soft and fluffy and adds a light vanilla flavor, while the mixture of brown sugar, cinnamon, nutmeg, and cloves used for the filling gives them that familiar spicy milk flavor. chicken. If you don’t like the flavor of nutmeg or cloves, you can simply use cinnamon.

This recipe makes eight large bakery-style rolls and is made with little effort using a stand mixer.

For fresh cinnamon rolls in the morning, I like to make my rolls about a week in advance when I have more time and freeze them before the second rise. Then I take them out of the freezer the day before to allow them to rise overnight and put them in the oven in the morning.

You can also prepare them the day before and leave them in the refrigerator overnight for the second rise, baking them in the morning.

They’re a great start to the day, but they also make a nice addition to the breakfast table alongside other favorites like crispy air-fried bacon and breakfast naan pizza.

If you have any eggnog left over, you can use it to add to breakfast with some tasty Eggnog Pancakesor try creamy Eggnog espresso martinis or a light and fluffy Eggnog Dip.

Ingredients and Substitutions

Eggnog – This recipe uses eggnog as the liquid ingredient. Rich, creamy eggnog adds a unique flavor to the batter. The high fat content of eggnog produces a super soft and fluffy dough. I recommend using full-fat eggnog for this recipe for the best results. A small amount of eggnog is also used in the cream cheese frosting.

Yeast – You will need traditional, active dry yeast for this recipe. Instant yeast can be used instead and will produce excellent results. But since they rise faster, monitor during the rising phase to make sure they don’t ferment too much.

Butter – This recipe uses butter in the dough, filling and frosting. We use salted butter, but unsalted butter can be used if you prefer. The butter in the dough adds extra fat, helping to produce a super soft and fluffy dough, while the butter in the filling mixes with the brown sugar and cinnamon to give that gooey cinnamon bun texture.

All-purpose flour – This recipe uses all-purpose flour, but bread flour can be used with great results. Whole wheat flour can be substituted, but you will likely need to add more liquid and it may take longer to rise.

Brown sugar – Brown sugar creates a sweet and decadent topping. We like dark brown sugar for its rich flavor, but you can use light brown sugar if that’s what you have.

Spices – Like all cinnamon roll recipes, the filling of this one contains a fair amount of cinnamon, but to give that Christmas eggnog flavor, it also contains ground nutmeg and a small number of cloves. ground cloves. If you don’t like nutmeg or cloves or want to stick with traditional cinnamon roll flavors, you can simply use ground cinnamon.

You will also need:

• Powdered sugar
• Cream cheese
• Salt

Pro tip: For best results, we strongly recommend weighing your ingredients. A kitchen scale with a tare function will make the process quick and easy.

Eggnog and Cinnamon Overnight Rolls

This recipe can be made the day before to be cooked in the morning.

Follow the steps until the second rise, then cover the baking dish with plastic wrap and place it in the refrigerator overnight.

Take the dish of cinnamon buns out of the refrigerator about thirty minutes before baking them, then bake as usual.

How to Freeze Unbaked Cinnamon Rolls

Cinnamon rolls can easily be frozen before baking. This little tip allows you to make a batch of rolls when you have time to mix and wait for the first rise, then fill them, cut them and put them in the freezer before the second rise.

When you want fresh cinnamon rolls, simply take them out of the freezer, let them rise, then bake them.

This is a great method when you want fresh cinnamon rolls in the morning, but don’t want to get up at dawn to make them.

If the dish you are going to cook them in is freezer safe, you can freeze them directly in the dish. Just cover it with plastic wrap or foil.

If you want to freeze them individually to bake a few at a time, place the rolls on a baking sheet lined with parchment paper and freeze for a few hours. Once they are solid, remove them from the freezer and place them in an airtight container, or wrap them individually in plastic wrap.

To bake frozen cinnamon rolls, I suggest removing them from the freezer the day before and letting them rise on the counter overnight.

In the morning, set the oven and cook as usual.

Storing Cinnamon Rolls

Unglazed cinnamon rolls can be stored covered at room temperature for about three days.

If the buns are glazed, they should be stored in the refrigerator due to the presence of dairy in the glaze.

Cinnamon rolls can also be frozen in an airtight container for several months.