Easy Fluffy Eggnog Cinnamon Rolls

From: Half Baked Harvest

These are a great make-ahead breakfast rolls the whole family will love, perfect for your holiday celebrations!


Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes
Servings: 12 Cinnamon Rolls

Ingredients

• 3 1/2 - 4 cups all-purpose flour plus more for dusting


• 1 packet Fleischmann’s® Rapid Rise Yeast


• 2 tablespoons brown sugar


• 1/4 teaspoon kosher salt


• 3/4 cup high quality eggnog, warmed (you can also use whole milk)


• 3 large eggs


• 1 teaspoon vanilla extract


• 1 stick (1/2 cup) salted butter, melted

Filling

• 1/2- 3/4 cup brown sugar


• 2 tablespoons ground cinnamon


• 1 stick (1/2 cup) salted butter, at room temperature


• 1/2 cup white chocolate chips (optional)

Frosting

• 1/4 cups high quality eggnog, warmed


• 2 ounces white chocolate chips melted


• 2 teaspoons vanilla extract


• 1 1/2 cups powdered sugar

Instructions

• To make the dough. In the bowl of a stand mixer, combine 3 ½ cups flour, the yeast, brown sugar, and salt. Add the eggnog, eggs, vanilla, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining ½ cup of flour a little at a time. It's better to have a time.

• Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until the dough has doubled in size.

• Meanwhile, make the filling. In a small bowl, combine the brown sugar, and cinnamon. Line a 9x13 inch baking dish with parchment.

• Lightly dust your work surface with flour. Turn out the dough, punch it down, and roll it into a rectangle about 10 x 16 inches. Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar, and then the white chocolate chips, evenly over the butter and lightly push into the butter. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls into the prepared baking dish. Cover with plastic wrap and let rise 20-30 minutes.

• Preheat the oven to 350 degrees F. Bake the rolls for 25 to 30 minutes, or until golden brown.

• Meanwhile, make the frosting. In a medium bowl, whisk together the eggnog, melted white chocolate, and vanilla until combined. Add the powdered sugar and mix well. Spread the frosting onto the warm rolls. Serve and enjoy!

Recipe Notes

To Make Ahead: prepare the rolls through step 4. Do not let therolls rise at room temp. Cover the rolls and place in the fridge (up toovernight). When ready to bake, remove the rolls from the fridge 30 minutesprior to baking, then bake as directed.

To Prepare and Freeze: assemble the rolls through step 4, then coverthe pan and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed.

To Bake and Freeze: bake the rolls as directed and let cool completely.Cover well and freeze for up to 3 months. Thaw and warm, then frost before serving.

To Use Active Dry Yeast: Mix 1 packet (2 1/4 teaspoons) active dry yeast with the warm eggnog/milk and the brown sugar. Let sit 5-10 minutes,until bubbly and foamy on top. Add the flour and follow the directions aslisted for the remainder of the recipe.

See more at Half Baked Harvest