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My Country Kitchen


Easy Fluffy Eggnog Cinnamon Rolls

2 1/4 tsp. active dry yeast, can use red star platinum yeast
1/4 cup warm water
2 T. light brown sugar
1/2 cup (1 stick) unsalted butter, melted
1 cup warm eggnog
1/4 cup plain vanilla yogurt, or if you have leftover mashed potatoes, works great
1 egg
4 cups all-purpose flour
1/4 tsp. salt
1 vanilla bean, scraped if desired
1 tsp. vanilla extract

FILLING:
1/2-3/4 cup brown sugar
2 T. cinnamon
1 stick butter (1/2 cup), very, very soft, can place in microwave 15 seconds until extremely softened
1/2 cup white chocolate chips, if desired

FROSTING:
2 oz. cream cheese, softened
2 oz. white chocolate melted
2 T. salted butter, melted
2-3 T. eggnog
1 1/2 cups powdered sugar
1 tsp. vanilla extract


To Make Dough: Place yeast, sugar into a stand mixer with dough hook attached. Add warm water, gently stir. Let sit until yeast has doubled, is puffed, foamy on top, about 10 minutes. To bowl add melted butter, warm eggnog, greek yogurt, eggs, stir to combine. Add in flour, salt, vanilla bean seeds, if using, vanilla extract. Knead dough with dough hook until dough is smooth, forms a ball, about 5 minutes. Remove dough from bowl, oil bowl or use cooking spray. Place dough back in bowl, cover with plastic wrap. Let dough rise in a warm area about 1 hour or until doubled in size. To Make Filling: Add brown sugar, cinnamon to a bowl, mix well. Generously grease a 9x13" baking dish with butter. Lightly dust a surface with flour. Roll dough into a rectangle (about 9x13"). Spread about 6 T. of butter, softened almost to a melted stage, evenly over dough. Spread brown sugar, cinnamon evenly over butter, lightly push brown sugar into butter. Sprinkle on white chocolate if using. Starting with long edge closest to you, pull edge up, over filling, carefully roll dough into a log, keeping it fairly tight as you go. When you reach edge, pinch along edge to seal. Place dental floss, this works great, under roll where you want to cut. Mine are usually about 3/4-1" thick, but varied. Take ends of floss in each hand, wrap them around roll. Keeping ends of floss in each hand, don't let go, then tighten floss so it starts to cut through roll. Again, don't change hands. Tighten until floss comes out, indivisual roll is separated. Place rolls in prepared pan. Cover with a damp cloth or plastic wrap, allow to rise in a warm place until doubled in size, about 30 minutes. Preheat oven to 350. Just before baking brush remaining butter on top of rolls. Bake rolls 25 minutes or until golden brown. Make Frosting: In a medium bowl, combine melted white chocolate, cream cheese, butter, whisk until creamy, light. Add powdered sugar, mix well. Add eggnog, vanilla, whisk until smooth. Spread frosting on warm rolls.