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Cozy Eggnog Cinnamon Rolls with Nutmeg Glaze: Best Holiday Recipe

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These tender, pillowy cinnamon rolls are infused with full-fat eggnog in the dough and topped with a creamy nutmeg glaze. Perfect for Christmas morning, holiday brunch, or any cozy winter gathering, they deliver a subtle, creamy eggnog flavor wrapped around warm cinnamon spice.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (plus more for dusting)
  • ¼ cup granulated sugar
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ½ teaspoon salt
  • ¾ cup full-fat eggnog, warmed to about 110°F
  • ¼ cup whole milk, warmed
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (optional)
  • 1 ½ cups powdered sugar, sifted
  • 3 tablespoons eggnog
  • 1 tablespoon unsalted butter, melted
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg, plus more for sprinkling
  • Pinch of salt

Instructions

  1. Activate the yeast: In the bowl of your stand mixer, combine the warmed eggnog (110°F) and warmed milk. Sprinkle the yeast on top and add a pinch of sugar. Let it sit for 5-7 minutes until it gets foamy. If it doesn’t foam, your liquid was too hot or your yeast is old — start over.
  2. Make the dough: Add the remaining sugar, melted butter, egg, and vanilla to the yeast mixture. Mix on low with the dough hook. Gradually add the flour and salt, mixing until a shaggy dough forms. Increase speed to medium and knead for 5-7 minutes until the dough is smooth and pulls away from the sides of the bowl. It should be slightly tacky but not sticky.
  3. First rise: Transfer the dough to a lightly greased bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel. Let it rise in a warm spot for about 1 hour, or until doubled in size. I like to put it in my oven with the light on — it’s the perfect temperature.
  4. Make the filling: While the dough rises, mix the softened butter, brown sugar, cinnamon, nutmeg, and cloves in a small bowl until it forms a spreadable paste. Set it aside at room temperature.
  5. Roll out the dough: Punch down the risen dough and turn it onto a lightly floured surface. Roll it into a 12×16-inch rectangle. Don’t stress about perfect edges — rustic is fine. The dough should be about ¼-inch thick.
  6. Spread the filling: Using an offset spatula or the back of a spoon, spread the filling evenly over the dough, leaving a 1-inch border on the long edge farthest from you. This bare strip will help seal the roll.
  7. Roll it up: Starting from the long edge closest to you, tightly roll the dough into a log. Pinch the seam to seal it. Use a sharp knife to cut the log into 12 equal rolls, about 1 ½ inches thick each. I sometimes use dental floss for cleaner cuts — slide it under the log, cross the ends over the top, and pull.
  8. Second rise: Place the rolls cut-side up in a greased 9×13-inch baking dish, spacing them evenly. Cover and let them rise for another 30-45 minutes, until they’re puffy and touching each other. They’ll look crowded — that’s what you want.
  9. Bake: Preheat your oven to 350°F. Bake the rolls for 22-25 minutes, until they’re golden brown on top and the center rolls are cooked through. If the tops brown too quickly, tent with foil for the last 5 minutes. Let them cool in the pan for 10 minutes before glazing.
  10. Make the glaze: While the rolls cool, whisk together the powdered sugar, eggnog, melted butter, vanilla, nutmeg, and salt until smooth. It should be thick but pourable.
  11. Glaze and serve: Pour the glaze over the warm rolls, spreading it gently with a spatula if needed. Sprinkle a little extra nutmeg on top for looks. Serve warm for the best experience.

Notes

Temperature is everything with yeast. If your eggnog and milk are too hot (above 120°F), you’ll kill the yeast. Too cold (below 100°F), and it won’t activate. Use a kitchen thermometer every time. Don’t over-flour your surface when rolling out the dough. Let the rolls cool for about 10 minutes before glazing so the glaze doesn’t melt into a puddle. For a dairy-free version, use almond milk and dairy-free butter. For gluten-free, use a 1:1 gluten-free flour blend. The rolls taste even better the next day.

Nutrition

Keywords: eggnog cinnamon rolls, holiday cinnamon rolls, nutmeg glaze, Christmas breakfast, eggnog recipe, cinnamon rolls with eggnog, holiday brunch

Find it online: https://evabake.com/cozy-eggnog-cinnamon-rolls-with-nutmeg-glaze-best-holiday-recipe/