Go Back
+ servings
Eggnog Cinnamon Rolls | lecremedelacrumb.com

Eggnog Cinnamon Rolls

Fluffy and light eggnog cinnamon rolls with gooey cinnamon sugar centers and a rich eggnog cream cheese frosting. The perfect holiday breakfast or brunch! 
Course Breakfast, Dessert
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 12 cinnamon rolls
Author Tiffany



  • 4 1/2 - 5 cups all-purpose flour
  • 1 egg
  • 1/3 cup sugar
  • 2 packets Fleischmann's® RapidRise ™️ Yeast
  • 1 teaspoon salt
  • 3/4 cup eggnog
  • 3/4 cup water
  • 6 tablespoons butter


  • 6 tablespoons very soft butter
  • 2/3 cup brown sugar
  • 3 teaspoons ground cinnamon


  • 2 ounces softened cream cheese
  • 4 tablespoons softened butter
  • 5 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 6 tablespoons eggnog more as needed


Prepare the dough

  • Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place eggnog, water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F). Butter won’t melt completely). Add to flour mixture with egg.
  • Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball. 
  • Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.

Prepare the filling

  • In a small bowl use a fork to blend together brown sugar and cinnamon. 
  • Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread butter over dough stopping at least 1/2-inch from the edges on the long sides. Sprinkle with cinnamon sugar mixture. Beginning at long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces. TIP: Use unflavored dental floss instead of a knife to cut rolls. To do this, cut a piece of floss about 12 inches long. Slide floss under the roll; bring the ends up and cross over to cut each slice. Place, cut sides down, in greased 13 x 9 inch baking pan . Cover with towel; let rise in warm place until doubled in size, about 1 hour .
  • Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown.

Prepare the Frosting

  • In a large bowl cream together cream cheese, butter, and vanilla until light and fluffy, 2-3 minutes. Mix in 2 cups powdered sugar, then 6 tablespoons eggnog, mixing until smooth. Add powdered sugar 1 cup at a time, mixing until incorporated, then add more eggnog if needed until frosting is light, fluffy, and easily spreadable. 
  • Spread frosting on cooled slightly cooled cinnamon rolls and serve.