Description

These Easy Fluffy Eggnog Cinnamon Rolls are a festive twist on classic cinnamon rolls, featuring a rich eggnog-infused dough and a creamy white chocolate eggnog frosting. Perfect for holiday breakfasts or brunches, these rolls combine warm cinnamon sugar with optional white chocolate chips for added indulgence.

Ingredients

Scale

Dough Ingredients

3 1/2 – 4 cups all-purpose flour, plus more for dusting
1 packet Fleischmann’s® Rapid Rise Yeast
2 tablespoons brown sugar
1/4 teaspoon kosher salt
3/4 cup high quality eggnog, warmed (can substitute whole milk)
3 large eggs
1 teaspoon vanilla extract
1 stick (1/2 cup) salted butter, at room temperature

Filling Ingredients

1/2 – 3/4 cup brown sugar
2 tablespoons ground cinnamon
1 stick (1/2 cup) salted butter, at room temperature
1/2 cup white chocolate chips (optional)

Frosting Ingredients

1/4 cup high quality eggnog, warmed
2 ounces white chocolate chips, melted
2 teaspoons vanilla extract
1 1/2 cups powdered sugar

Instructions

Prepare the Dough: In the bowl of a stand mixer, combine 3 ½ cups flour, yeast, brown sugar, and salt. Add warmed eggnog, eggs, vanilla extract, and softened butter. Using the dough hook, mix for 4-5 minutes until flour is fully incorporated. If dough is sticky, gradually add remaining flour one tablespoon at a time to achieve a slightly sticky but manageable dough.
First Rise: Cover the bowl with plastic wrap and let the dough rest at room temperature for about 1 hour, or until it doubles in size.
Make the Filling: In a small bowl, mix together brown sugar and ground cinnamon. Line a 9×13 inch baking dish with parchment paper.
Shape the Rolls: Lightly flour the work surface. Turn the risen dough out and gently punch down. Roll it into a 10 x 16 inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture followed by white chocolate chips, pressing them lightly into the butter. Starting from the long edge closest to you, carefully roll the dough into a tight log. Pinch the edge to seal. Slice the roll into 12-15 equal pieces and place each into the prepared baking dish. Cover with plastic wrap and let rise for another 20-30 minutes.
Bake: Preheat oven to 350°F (175°C). Bake the cinnamon rolls for 25 to 30 minutes until golden brown on top.
Make the Frosting: While baking, whisk together warmed eggnog, melted white chocolate, and vanilla extract in a medium bowl. Add powdered sugar and blend well until smooth.
Serve: Spread the frosting generously over the warm cinnamon rolls. Serve immediately and enjoy!

Notes

If dough is too sticky, add flour gradually to avoid dryness.
White chocolate chips in the filling are optional but add a nice sweetness and texture contrast.
Ensure eggnog is warmed (not hot) to activate yeast properly and aid dough mixing.
Cover dough while rising to prevent drying out.
Use parchment paper to avoid sticking and make cleanup easier.
For a dairy-free version, substitute eggnog and butter with plant-based alternatives, though texture and flavor may vary.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: eggnog cinnamon rolls, holiday cinnamon rolls, fluffy cinnamon rolls, white chocolate cinnamon rolls, festive breakfast, easy cinnamon rolls