Friday, December 10, 2010

Eggnog Cinnamon Rolls



1 cup eggnog, warm (you can use regular milk if you prefer)
2 1/2 t yeast
2 eggs
1/3 cup melted butter
4 1/2 cups bread flour
1 t salt
1/2 cup sugar

1 cup packed brown sugar
2 1/2 T cinnamon
1/3 cup butter, softened

4oz whipped cream cheese
1/4 cup butter, softened
1/2 t vanilla
1/6 t salt

Warm eggnog or milk melt butter, place in bowl with yeast to proof.  Add eggs, salt and flour.  Mix well.  (I use my Kitchen aid with bread hook instead of kneading it).  Let rise until double.

Roll out on a lightly floured surface in a rectangle, let rest while you mix butter, cinnamon and brown sugar.  Spread over dough.  Roll up and use a string to cut into 12 pieces.  Place in lightly greased 9x13 pan and let rise until double.

(Fun hint, instead of the second rise place them in 2 disposable square baking pans, cover with tin foil and freeze.  When you want them, take them out and let defrost for a couple hours and rise.  Great for an easy breakfast!)

Preheat oven to 400 degrees.  Bake until golden brown, about 15 minutes.  Mix cream cheese, butter, powdered sugar, vanilla and salt.  Spread on warm rolls.



  1. Does the fat content on the milk matter?

  2. I have tried this recipe twice and can't get it to rise.

    I am melting the butter and warming the eggnog to 110F and then putting it with the yeast to proof. After proofing, I am adding the eggs, sugar, salt and flour. The dough is very dry so I left out about a cup of flour. Does it sound like I'm doing something wrong?

  3. When you proof your yeast, does it get bubbly and frothy? What is your altitude where you live?

  4. It does get bubbly and frothy. I live in Indiana and I can't say as though we have any altitude. I finally tried a different recipe I had and it worked fine. Still baffled why this one didn't work for me.

  5. I'm sorry it didn't work. I do know that the humidity level can affect the amount of flour you need to add. But the rising thing is a stumper to me. I do often add a couple TBS of Bob's Red Mill gluten to some bread recipes to aid in the rising, and you'll want to make sure to not over-knead the dough, and you will want the dough to be somewhat moist and sticky. If you're doing that, then it's a puzzle to me. Glad you found another one that worked for you, though.

  6. I guess it didn't work because I added all of the flour instead of adding until I had a soft dough. I think I'll have to give it another try. :-)