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close up of eggnog rolls on cake stand

Boozy Glazed Eggnog Sweet Rolls

  • Author: Anita Parris Soule | Cook on a Whim
  • Prep Time: 60 minutes plus additional rising if needed
  • Cook Time: 20 - 25 minutes
  • Total Time: 8 minute
  • Yield: 16 rolls 1x
  • Category: breakfast, holiday
  • Method: baking

Description

These Boozy Glazed Eggnog Sweet Rolls are similar to a cinnamon roll, but we replace the cinnamon with the quintessential eggnog spice: nutmeg – freshly grated if you please, and we infuse the dough and glaze with eggnog. These rolls will make your whole house smell like Christmas!


Scale

Ingredients

Dough

  • 3 1/24 cups all purpose flour (I recommend King Arthur unbleached or Wheat Montana brand)
  • 1/4 cup brown sugar
  • 1 teaspoon kosher salt
  • 1 cup eggnog (use a high quality brand without a laundry list of additives and preservatives)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup softened butter
  • 1 large egg, room temp
  • 1 teaspoon vanilla bean paste, seeds from one vanilla bean, or splash of vanilla extract
  • 1/4 teaspoon ground nutmeg

Filling

  • 1 cup dark brown sugar
  • 1 teaspoon ground nutmeg
  • 1/4 cup softened butter
  • 1 teaspoon vanilla bean paste, seeds from one vanilla bean, or splash of vanilla extract
  • 1 teaspoon bourbon, rum, or brandy (optional – see note)

Glaze

  • 2 cups powdered sugar
  • 2 tablespoons eggnog
  • 1 tablespoon bourbon, rum, or brandy (optional – see note)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg

Instructions

Instructions:

  • Preheat oven to 150-170 degrees or as low as your oven goes. This is just to create a warm environment to proof the dough.
  • Prepare a 12 X 9 (or the closest pan you have to that size) baking dish (I use a 4 quart glass Pyrex), by buttering generously or spraying with cooking spray, and lining with parchment. Set aside.
  • You can also use 2 9-inch spring form or regular, round cake pans, just line with parchment. I do this if I am planning to give them as gifts because they fit nicely into a pie/cake box or on a decorative plate.
  • Once oven preheats, turn oven off. Keep door closed. Proceed with recipe
  • Warm eggnog either by blasting it in the microwave for about 90 seconds or warm it gently on the stove. You want it warm, not hot. Ideally 100 – 110 degrees F. Pour eggnog into bowl of stand mixer, along with brown sugar, yeast, egg, and vanilla. Whisk and let sit for about 5 minutes.
  • Next, add 3 1/2 cups flour, 1/4 cup butter, salt, and nutmeg to mixer. Using your dough hook, mix dough on low to medium speed until it comes together and no longer sticks to sides of bowl. If needed, add remaining 1/2 cup flour in a little bit at a time until you have a soft, but not overly sticky dough.
  • Remove dough hook. Cover mixing bowl with plastic wrap or a damp towel and place in warm oven for 30 minutes while you make the filling and glaze.

Filling:

  • In a small bowl, mix all filling ingredients with a fork until thoroughly combined. Set aside.

Glaze:

  • In a medium bowl, mix all glaze ingredients with a whisk until smooth and pourable, but not overly runny.

Assembly:

  • After 30 minutes, remove dough from oven, dump onto a lightly oiled surface, press dough into a roughly 12 X 9 inch rectangle. Don’t go crazy here, it doesn’t have to be exact.
  • Spread or sprinkle filling evenly over the entire surface of the dough, all the way to the edges.
  • Begin on the 12 inch side closest to you, roll dough very tightly away from you, keeping it taught all the way across as you roll. This will give you the most hypnotically swirled rolls with a great filling to dough ratio. Once you reach the end, pinch along seam to seal.
  • Cut roll in half, then each half in half to make 4 equal pieces. Cut each of these into 4. You will have 16 pieces. The end pieces will be a little uneven, but they rise and bake just fine, just put the uneven side down when placing in the pan and press them down a bit.
  • Place pieces evenly in dish. Cover with plastic wrap or damp towel and let rise in a warm spot (your oven is a good place) until doubled in size. About an hour. *
  • Preheat oven to 375 during last 20 minutes of rising time. If you are rising your rolls in the oven make sure to TAKE THEM OUT before you preheat!
  • Once dough has risen, remove plastic wrap or towel and bake for 25 minutes in preheated oven.
  • Remove from oven and let cool completely before glazing.

*Alternatively, place in fridge overnight, and let sit at room temp for 30 minutes before you bake the next morning.


Notes

Freshly grated nutmeg will always have the best flavor, but pre-grated will work just fine if that’s what you have.

If you are omitting the alcohol, but want a boozy flavor, add a splash of good quality, natural rum flavoring/extract. Just remember that extract is far stronger, so use just a bit.

When making the glaze: if it is too thin, add more powdered sugar; too thick, add more eggnog.

I recommend these flours not because I am being paid to. I truly have found that my bakes turn out better if I use either of these. Whatever brand you use, please be sure to get unbleached. Nobody needs those extra chemicals.

The times for this recipe are rough estimates. It should take you about 10 minutes to whip the dough together, 30 minutes for the 1st rise, about 5-10 minutes to roll, cut, and get them in the pan, then 30-60 minutes for the 2nd rise. And like I noted in the recipe, the 2nd rise can be done in the fridge overnight if you want to bake these fresh the next morning. Just give them 30-60 minutes at room temp before you bake them.

Keywords: sweet rolls, eggnog sweet rolls, cinnamon rolls, breakfast, Christmas baking