Eggnog Cinnamon Rolls Recipe

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I’m not certain when our Christmas morning Cinnamon Rolls tradition began, but it’s one we all anticipate each year after the presents have been unwrapped and we sit together remembering the true reason for the season. Warm, sweet, and absolutely delicious, I’m always surprised at how time intensive the process for making cinnamon rolls is. It’s the main reason you won’t find me making them as often as my kids would prefer.

I’m a true “from-scratch” baker at heart, but there are moments and seasons when time and circumstances don’t allow me to spend as much time in the kitchen as I would like to. When Pillsbury introduced me to their Hot Roll Mix, I knew exactly what I would make…Cinnamon Rolls!  The mix can be used to create a simple roll that can be served with dinner but the box also provides instructions for making Homemade Cheese Pizza and Glazed Cinnamon Rolls.  While the process takes a good hour to hour and a half including cook time, I definitely found that using this mix saved me time and effort overall and the result nearly mirrored my homemade version.

I love tinkering and changing up recipes, so the foodie in me would not allow for your traditional cinnamon roll. One of my favorite flavors of the season is Eggnog, so today I’m sharing my recipe for Eggnog Cinnamon Rolls using Pillsbury’s Hot Roll Mix and adapted from their Glazed Cinnamon Roll Recipe.

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Eggnog Cinnamon Rolls

Ingredients

• Sweet Dough:
• 1 16 oz . package Pillsbury Hot Roll Mix
• 3 tablespoons sugar
• 3/4 cup eggnog + 1/4 cup water warmed 120° to 130°F
• 2 tablespoons butter softened
• 1 large egg at room temperature
• Filling:
• 1/4 cup brown sugar
• 1 tablespoon cinnamon
• 1/4 tsp nutmeg
• 1/4 cup eggnog
• Glaze:
• 2 tablespoons butter softened
• 1 1/2 ounces cream cheese
• 1/2 cup powdered sugar
• 1 tablespoon eggnog
• 1/2 teaspoon vanilla extract

Instructions

1. To make the sweet dough:
2. Combine flour and yeast packets from hot roll mix with sugar in large bowl
3. Stir in eggnog mixture, softened butter and egg until dough pulls away from sides of bowl (you may need to add flour if the dough is too sticky)
4. Knead dough on lightly floured surface 5 minutes or until smooth, using additional flour as needed Cover and let rest 5 minutes
5. To make cinnamon filling:
6. Combine brown sugar, cinnamon, nutmeg and eggnog in small bowl
7. To assemble cinnamon rolls:
8. Prepare circular baking dish with butter or cooking spray
9. Roll dough to 15 x 10-inch rectangle on lightly floured surface
10. Spread cinnamon mixture evenly over dough
11. Starting with the 10-inch side, roll dough up tightly, pressing edges to seal
12. Cut dough into 12 slices using a serrated knife or plain dental floss
13. Place cinnamon rolls cut side down in prepared dish
14. Cover and allow to rise in warm place 30 minutes or until doubled in size
15. Preheat oven to 375 degrees F
16. When the rolls have risen, bake for 20-25 minutes or until golden brown
17. To make the glaze:
18. Beat butter and cream cheese in medium bowl with electric mixer on medium speed until blended
19. Add powdered sugar, eggnog and vanilla, mixing until smooth
20. Spread over warm rolls
21. Serve immediately

These Eggnog Cinnamon Rolls are even better than my original homemade recipe and my kids ate them up in just a couple of days!  Which reminds me to tell you that you might want to double the recipe because I guarantee they’ll go quickly and you definitely want the reap the rewards for the hard work you put into this recipe for more than just a day or two. Using Pillsbury’s Hot Roll Mix box helped cut down on the time it takes to create the cinnamon roll dough from scratch, but know that whenever you are making this recipe, it requires some dedicated time. If you like to plan ahead, you can prepare the dough the day before and refrigerate it for up to 24 hours. Be sure to let it double in size before baking for the fluffiest rolls!

The ways you can use Pillsbury’s Hot Roll Mix are only limited by your creativity. For additional recipe inspiration, visit PillsburyBaking.com.

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Caryn Bailey

Caryn is a NICU nurse by day, blogger by night and mom 24/7. She savors the warm Southern California sun and loves to travel, shopping, baking, reading and frequenting her local tea room. Caryn created the column Lavishly Green for Peekaboo Picks Magazine to share her best tips for going green in style, she is the Former editor for Family Review Network, former OC Family Magazine online contributor, former Orange County Moms Blog contributor, former Evenflo Savvy Parent contributor, former member of the Totsy Advisory Board and former freelance writer for CBS Los Angeles.

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