eggnog cinnamon rolls.

I’m about to make all your breakfast dreams come true.

Or brunch. Or dessert.

Because really, I could eat these things all day.

These fluffy, soft rolls that are made with a high-quality eggnog for a seasonal twist and swirled with a cinnamon-nutmeg sugar before being topped generously with a creamy eggnog buttercream.

I mean, there’s absolutely nothing not to love about them.

Growing up, I never really had homemade cinnamon rolls. Which is quite odd, since both my parents loved to bake. But it just wasn’t something that would make an appearance in our kitchen. However, I did grow up in central Pennsylvania where cinnamon rolls were commonly found at the local markets. And at times they could be the size of your head. Soft. Pillowy. And covered in a sweet buttercream.

Now, these aren’t going to rival the size of some of those Amish-made cinnamon rolls, but they will match their delicate texture. Especially because I add leftover mashed potatoes to the dough. If you didn’t know, potatoes are rich in potassium, which causes yeast to rise faster than it would with just wheat. And potatoes hold more water. Helping to increase the moisture content in baked goods. No dry dough here! Also, when potatoes are boiled, the starch molecules become enlarged, making it difficult for the proteins in the flour to form gluten. This creates a light and airy texture, rather than a chewy tough one.

This is definitely my go-to cinnamon roll recipe, it just seems to change slightly depending on the season. And this season – I’m all about the eggnog.

So, on the second day of Christmas, I’m sharing with you:

Eggnog Cinnamon Rolls with a Spiced Eggnog Buttercream

serves 8

for the dough:

  • 3/4 c warm eggnog
  • 1/4 c sugar
  • 1/4 c vegetable oil
  • 1/4 c mashed potato*
  • 1/2 egg*
  • 1 tsp salt
  • 1 1/2 envelopes (4 1/2 tsp) active dry yeast
  • 3 c. all-purpose flour

for the filling:

  • 2 1/2 tbsp butter, softened
  • 1/4 c + 2 tbsp brown sugar
  • 1 1/2 tbsp ground cinnamon
  • 1/4 tsp ground nutmeg

for the frosting:

  • 1/2 c butter, softened
  • 2 c powdered sugar
  • 2 tbsp eggnog
  • 1/4 tsp ground nutmeg
  • 1/8 tsp rum extract
  • pinch of salt

In a large mixing bowl (or the bowl to your stand mixer), add the eggnog, sugar, vegetable oil, mashed potato, egg, salt, and yeast. Mix thoroughly and allow to activate for about 5 minutes.

Gradually add the flour, one cup at a time. If dough is too sticky, add additional flour 1 tbsp at a time until dough is workable. Transfer to a flowered surface (or use the dough hook on your stand mixer) and knead for about 10 minutes or until dough is elastic-y.

Grease a large bowl with butter or vegetable oil, and place dough ball in, turning to coat. Cover with a clean tea towel and allow to rise for an hour and a half, or until it has doubled.

Punch the dough down, releasing the air, and place into a re-greased bowl, allowing to rise for an additional hour.

After the second rise, punch out air, and place dough on a clean surface. Roll out to a 12×8 rectangle. Rub the surface of the dough with softened butter. Mix the cinnamon, nutmeg and brown sugar together, and sprinkle over top the buttered dough.

Roll the dough lengthwise, tightly, place the seal at the bottom. Using a serrated knife, with a sawing motion (or using a piece of string) cut the dough into 8 even roll sand place into a greased 9×13 baking dish***. Cover baking dish with the tea towel and allow to rise an additional hour. Meanwhile, preheat the oven to 325 degrees F.

Once the hour, and final rise time, is up, bake in the oven for 10 minutes. Increase the oven temperature to 350 degrees F and bake an additional 5 minutes. Remove from the oven and allow to cool completely.

To make the frosting, combine all the frosting ingredients into a large mixing bowl, or the bowl to your stand mixer, and beat until light and fluffy. Spread on the cooled cinnamon rolls.

*make mashed potato by cooking the smallest potato you have and mash it. Don’t add milk, butter, or anything.

**to half an egg, crack a large egg into a bowl and whisk together. Scoop out 2 tbsp or eye it and pour half of your egg (though I never have success with this way).

***if you’re going to use a pie dish like I did for this recipe, you’ll need to cook your rolls for a bit longer. Allow them to cook for an additional 10 minutes at 350, instead of just the 5. With the rolls touching, it doesn’t cook as well as when they are all spread out (how I normally make the rolls).


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