Eggnog Cinnamon Rolls

Last updated on February 17th, 2026

I don’t know about you, but my Christmas tree is up, my house is decorated, and I’ve hung my exterior lights! I’m ready for all the holiday vibes! Eggnog is a take it or leave it ingredient for many, but if you happen to like it – showcasing it in a new way can be a total game changer! These Eggnog Cinnamon Rolls felt like Christmas with every bite! They smelled so amazing and were simple to make! It was also super fun making these! The step-by-step process, wrapping them up into those beautiful rolls, whipping up that eggnog icing to drizzle over them at the end – it made for a festive Saturday, that’s for sure! My family absolutely loved these!

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Where does eggnog come from?

Eggnog originally came from medieval England and eventually became a holiday staple in colonial America! In the 13th century, the British called this drink “posset,” which was a warm ale or wine that had spices and milk whisked in. Later on, Monks added egg and figs to make it richer! The word eggnog likely comes from the word “nog” which is an old English word for ale. Then the word “egg” was added as it is one of the main ingredients in this spicy, festive drink!

Did you know?

Cinnamon rolls are thought to have originated in Sweden back in the 1920’s, where they were referred to as “kanelbullar.” In Sweden, cinnamon rolls are celebrated on October 4th every single year for “National Cinnamon Roll Day!” They are a staple in this country and around the entire world! Some bakeries sell THOUSANDS of cinnamon rolls on this day, with one Canadian bakery reporting to have sold over 10,000!

What ingredients do I need to make these Eggnog Cinnamon Rolls?

For the dough:

All-Purpose Flour
Granulated Sugar
Brown Sugar
Instant Yeast
Eggnog
Egg + Yolk
Butter
Salt
Nutmeg
Cinnamon
Cooking Spray

For the filling:

Butter
Brown Sugar
Cinnamon
Vanilla
Nutmeg

For the icing:

Powdered Sugar
Eggnog
Vanilla

What equipment do I need?

• Round Cake Pan
• Mixing Bowls
• Whisk
• Measuring Cups and Spoons
• Silicone Brush
• Rolling Pin
• Wooden Spoon
• Large Skillet
• Thermometer
• Chef Knife

How do I make them?

To get started, we’ll want to preheat the oven to 350F and lightly grease a round baking pan. I really wanted to use a round pan for the traditional cinnamon roll vibe, but I did have to use two of these. You could also use a 9×13 pan instead!

Now, let’s get started on the dough!

To make the dough:

Heat the eggnog up in a microwave safe dish until it reaches about 110F. Check the temp to be sure. Then add it to a mixing bowl with the instant yeast, and sugars. Whisk to combine, then let it sit for a few minutes.

Next, stir in the flour, room temperature egg and yolk, softened butter, salt, and all other dough spices. Mix with a wooden spoon, until a dough ball forms.

Then sprinkle some flour out on the counter and knead with your hands, until elastic. Spray the inside of the bowl with cooking spray and put the ball back inside.

Cover with a damp towel for an hour or so, until it’s doubled in size.

Once the dough has finished its first rise, lightly flour the countertop and roll it out into a rectangle. We’re looking for it to be about 12 x 18 inches. And don’t worry, it doesn’t have to be perfect. Now, let’s get started on the filling!

To make the filling and stuff the rolls:

In a skillet, brown the butter on medium heat until bubbly and nutty. Stir often so the butter doesn’t burn!

Set brown butter aside to cool and add all other filling ingredients to a mixing bowl. Whisk to combine.

With a silicone brush, brush the brown butter liberally all over the rectangle! Don’t be shy! We want it to absorb into the dough and cover every nook and cranny!

Sprinkle the spice mixture over the dough to completely cover it. It will seem like a lot but make sure to use up all of the mix! Use your fingers to lightly brush the spices in an even layer.

To roll and bake the Eggnog Cinnamon Rolls:

From the long way, carefully roll the dough and filling up tightly. Cut into about 12 rolls.

Add to prepared baking pan and cover with a damp towel again for a second rise. After about 30 minutes, the rolls will be puffy! That’s when they’re ready to bake!

Bake the rolls until golden brown and starting to pull away from the edge of the pan. Set aside to cool while you make the icing.

To make the icing and serve:

Add all icing ingredients to a mixing bowl and whisk to combine. If you feel like you want it to be thicker, add some more powdered sugar. If you want it to be thinner, add more eggnog or vanilla!

Drizzle the eggnog icing all over the cinnamon rolls, using a rubber spatula or silicone brush to evenly cover them!

Serve warm with a glass of cold milk or hot coffee! Enjoy!

Tips:

• These Eggnog Cinnamon Rolls will keep for about 5 days in the refrigerator. They can also be frozen for up to 3 months in a freezer safe Tupperware!
• If you like eggnog but in small doses, consider using less in the dough and icing, and swapping the rest out for milk. You can also omit the eggnog entirely if you choose.
• To reheat, simply microwave them for about 30-60 seconds!

Can’t get enough of the Holidays? Check these recipes out!

• Cranberry Onion Pork Chops
• Cranberry Sangria
• Pear Bourbon Smash
• Apple Cherry Muffins
• Pumpkin Brownies