Cinnamon Rolls with Eggnog Frosting are that extra little touch that’ll make your holiday breakfast or brunch even more merry!
Cinnamon Rolls with Eggnog Frosting have just gotta be on your baking list this holiday season! Oh my.
This cinnamon roll recipe is from Grandma Knudsen and it’s a long-time favorite of our families but I’m taking them up a notch by adding the Eggnog Frosting.
When my kids were little, I’d make cinnamon rolls and freeze the dough all sliced and ready to go. Then on Christmas Eve before going to bed, I’d arrange them on buttered baking sheets covered with cooking sprayed plastic wrap and let them raise in the fridge over night. It’s awesome because they’re right ready to bake in the morning for Christmas breakfast.
Cinnamon Rolls with Eggnog Frosting will be sure to bring a smile to every mouth that tastes them!
Have a wonderful Monday!
Much Love and Peace~
Ruthie
Cinnamon Rolls with Eggnog Frosting
Ingredients
- 21/2 cups warm water
- 1/2 cup sugar
- 1/2 cup butter, room temperature
- 1 1/2 teaspoons sea salt
- 1 1/2 tablespoons instant yeast
- 2 eggs
- 2 tablespoons powdered milk
- 7-9 cups flour
- Cinnamon Roll Filing:
- 1/2 cup melted butter
- 1/3 cup sugar
- 2 teaspoons cinnamon
- Eggnog Frosting:
- 1/2 cup butter, room temperature
- 3-4 cups powdered sugar
- 1 teaspoon nutmeg
- 1/2 teaspoon vanilla
- 1/4 teaspoon sea salt
- 1/4 cup eggnog
Instructions
- Measure 1 cup warm water, sprinkle yeast on top, sprinkle 3 tablespoons of the sugar on top of yeast.
- Set aside to activate yeast and it's is foamy (approx 5 minutes).
- Add butter, salt, eggs, powdered milk to bosch or kitchen aid; mix on low.
- Alternate 4 cups flour and remaining 1 1/2 cups water; mixing with each addition.
- Add yeast mixture; mix.
- Add remaining flour one cup at a time up to 9 cups total.
- Cover with lid and mix on high for 10 minutes.
- At this point you're looking for a soft dough that is slightly starts to pull away from the edges of the bowl. ( I usually use 9 C flour.)
- Remove beater, cover with a warm wet towel and let rise until double in size. (approx 30 minutes)
- Punch down dough, lightly flour counter top, roll out half the dough at a time to 1/2 inch thickness and into a rectangle shape.
- Combine cinnamon and sugar in a small bowl and mix.
- Spread half the melted butter over dough and sprinkle half the cinnamon/sugar mixture over dough.
- Roll lengthwise, slice into 1/2 inch rolls, and place on buttered cookie sheet.
- Repeat with remaining dough.
- Cover with warm, wet towel, allow to rise double in size. (approx 30 mins)
- Preheat oven 350 degrees, bake 15-20 minutes until golden brown.
- Allow to cool.
- Eggnog Frosting:
- In a mixing bowl cream butter.
- Add vanilla, nutmeg, salt, adding powdered sugar 1 cup at a time alternating with 1 tablespoon eggnog.
- Mix until smooth and spreadable consistency; adjust as necessary with more eggnog or powdered sugar to gain desired consistency.
- Spread over cinnamon rolls and serve warm or cool.
- Enjoy!
Helene says
Your directions on cutting dough out ,adding butter, fold in half doesnt resemble the photo of the spiral cinnamon you show.
Ruthie says
Hi Helene… thank you so much for catching that! The dough recipe is Grandma Linda’s and can be made into rolls also but I’d forgotten to adapt the instructions so I’m super thankful you let me know 🙂 It’s fixed now in the instructions on recipe. I’m sure you’ll love them!! Have a wonderful night. xoxo~ Ruthie