Eggnog Cinnamon Rolls – Easy Homemade Holiday Breakfast Recipe

Name: Eggnog Cinnamon Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 4 cups (500g) all-purpose flour, plus extra for dusting; 1 packet (2 1/4 tsp) active dry yeast; 3/4 cup (180ml) warmed eggnog; 1/4 cup (50g) granulated sugar; 1/3 cup (75g) unsalted butter, softened; 2 large eggs, room temperature; 1/2 tsp salt; 1/2 tsp ground nutmeg; 1/2 cup (115g) unsalted butter, softened (for filling); 3/4 cup (150g) brown sugar, packed; 2 tbsp ground cinnamon; 1/2 tsp ground nutmeg (for filling); Pinch of salt (for filling); 1 1/2 cups (180g) powdered sugar; 2–3 tbsp eggnog (for glaze); 1 tbsp spiced rum or 1 tsp rum extract; 1/4 tsp ground nutmeg (optional, for garnish)

Posted on November 22, 2025

Breakfast Recipes

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Introduction

The scent of warm cinnamon, creamy eggnog, and a whisper of spiced rum swirling through the kitchen is enough to stop anyone in their tracks. The first time I made these eggnog cinnamon rolls, it was a cold December morning, and the snow had just started to fall outside. I remember standing by the oven, coffee in hand, watching the dough rise and thinking, “This is what cozy feels like.” When I pulled them out—soft, golden, and glistening with the spiced rum glaze—my family couldn’t even wait for them to cool. Honestly, I couldn’t blame them.

These rolls are the kind of treat that make holiday mornings feel extra special. They’re tender, buttery, and filled with that unmistakable eggnog flavor that just screams Christmas. My grandmother used to make traditional cinnamon rolls every Christmas Eve, and this version is my little twist on her classic recipe. I swapped the milk for eggnog one year, just for fun, and it turned out to be one of those happy kitchen accidents that you never forget. The glaze, kissed with a touch of rum, adds a grown-up holiday flair—though you can skip it if you’re serving them to little ones.

Now, making these has become our family’s new tradition. Every December, my kids help roll out the dough, and we laugh about whose roll is the biggest (it’s always mine, by the way). These cozy eggnog cinnamon rolls are dangerously easy to love—fluffy, festive, and sweetly spiced. They’re perfect for lazy holiday mornings, Christmas brunch, or even as gifts wrapped in parchment and tied with ribbon. After testing this recipe more times than I’ll admit (in the name of research, of course), I can confidently say: you’re going to want to bookmark this one. It’s pure, nostalgic comfort in every bite.

Why You’ll Love This Recipe

When it comes to holiday baking, a recipe has to hit that sweet spot between comforting and impressive—and these eggnog cinnamon rolls do exactly that. They’re chef-tested, family-approved, and taste like Christmas morning wrapped in a blanket of cinnamon and cream.

Quick & Easy: This holiday breakfast comes together in about two hours, and most of that is hands-off rising time.
Simple Ingredients: You probably already have everything you need—flour, butter, sugar, cinnamon, and of course, a carton of eggnog.
Perfect for Gatherings: Whether it’s a cozy brunch or a holiday potluck, these rolls are always a hit.
Crowd-Pleaser: Kids love the sweet filling, and adults appreciate the little kick from the spiced rum glaze.
Unbelievably Delicious: The dough is pillow-soft, the filling buttery and rich, and that glaze? It’s pure magic.

What makes these stand out is the eggnog itself—it replaces the usual milk or cream, giving the dough a subtle custard-like flavor. The nutmeg in the eggnog perfectly complements the cinnamon filling, creating warm holiday harmony in every bite. I also love how the spiced rum glaze adds just enough grown-up depth without overpowering the sweetness. You can, of course, use rum extract if you prefer a non-alcoholic version.

Honestly, these holiday eggnog cinnamon rolls are more than just breakfast—they’re a celebration. They’re the kind of thing you bake when you want your kitchen to smell like joy, when you want to make memories that stick. And let’s face it, nothing beats watching someone take that first bite, close their eyes, and just smile. That’s when you know you’ve got something special.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver festive flavor and the most tender texture. Most are pantry staples, with a few seasonal touches that make these rolls unforgettable.

For the Dough:

4 cups (500g) all-purpose flour – plus extra for dusting
1 packet (2 1/4 tsp) active dry yeast
3/4 cup (180ml) warmed eggnog (not hot, just warm to the touch)
1/4 cup (50g) granulated sugar
1/3 cup (75g) unsalted butter, softened
2 large eggs, room temperature
1/2 tsp salt
1/2 tsp ground nutmeg (brings out the eggnog flavor)

For the Filling:

1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) brown sugar, packed
2 tbsp ground cinnamon
1/2 tsp ground nutmeg
Pinch of salt

For the Spiced Rum Glaze:

1 1/2 cups (180g) powdered sugar
2–3 tbsp eggnog (adjust for consistency)
1 tbsp spiced rum (or 1 tsp rum extract for non-alcoholic)
1/4 tsp ground nutmeg (optional, for garnish)

If you’re out of eggnog, substitute with half-and-half or milk plus a splash of vanilla extract and a pinch of nutmeg. For a dairy-free version, try almond or oat-based nogs—they work surprisingly well. I recommend using high-quality butter like Kerrygold for a richer flavor. And if you want to make it gluten-free, use a 1:1 all-purpose gluten-free flour blend and add a teaspoon of xanthan gum for structure.

Equipment Needed

Large mixing bowl or stand mixer with dough hook – makes kneading effortless
Rolling pin – to evenly flatten the dough
Measuring cups and spoons – accuracy matters here
9×13-inch (23x33cm) baking dish – glass or metal both work
Plastic wrap or clean towel – for covering dough during rises
Small saucepan – to warm the eggnog gently
Offset spatula or butter knife – for spreading the filling
Wire rack – to cool rolls slightly before glazing

If you don’t have a stand mixer, kneading by hand works fine—it’s actually kind of therapeutic. I’ve used both glass and metal pans; the glass gives a slightly softer bottom, while metal yields a golden, crispier edge. Either way, you can’t go wrong. Just make sure your bowl is large enough for the dough to double during proofing!

Preparation Method

Activate the yeast: Warm the eggnog in a small saucepan until it’s just lukewarm (about 100°F/38°C). Stir in the sugar, then sprinkle the yeast over the top. Let it sit for 5–10 minutes, until foamy. If it doesn’t foam, your yeast might be inactive—start over with a fresh packet.
Make the dough: In a large bowl or stand mixer, combine the flour, salt, and nutmeg. Add the softened butter, eggs, and the yeast mixture. Mix until a soft dough forms. If it’s too sticky, add a tablespoon of flour at a time until it comes together.
Knead: Knead the dough on a floured surface for 8–10 minutes (or 5 minutes in a stand mixer). The dough should feel smooth and elastic but not sticky. Place it in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour, or until doubled in size.
Prepare the filling: While the dough rises, mix butter, brown sugar, cinnamon, nutmeg, and a pinch of salt in a small bowl until creamy. Set aside.
Roll out the dough: Once risen, punch down the dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, about 12×18 inches (30x45cm).
Add the filling: Spread the cinnamon mixture evenly over the dough, leaving about a 1-inch (2.5cm) border on one long edge.
Roll and cut: Starting from the opposite long side, roll the dough tightly into a log. Use a sharp knife or dental floss to cut 12 even rolls.
Second rise: Arrange rolls in a greased 9×13-inch pan. Cover loosely and let them rise again for about 30 minutes, until puffy.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes, until golden brown. If the tops are browning too quickly, cover loosely with foil during the last 10 minutes.
Make the glaze: In a small bowl, whisk together powdered sugar, eggnog, and spiced rum until smooth. Adjust consistency with more eggnog if needed.
Glaze and serve: Let rolls cool for about 10 minutes before drizzling the glaze generously over the top. Sprinkle with nutmeg if you like a little extra holiday flair.

Pro tip: For overnight rolls, prepare through step 7, then refrigerate overnight. In the morning, let them come to room temperature for 30 minutes before baking. That way, you can wake up to fresh, hot rolls with zero morning stress.

Cooking Tips & Techniques

Over the years, I’ve learned a few tricks that make these eggnog cinnamon rolls turn out perfectly every single time. First, make sure your eggnog isn’t too hot when you add the yeast—anything above 110°F (43°C) can kill it. I always test it with my finger; it should feel warm but not hot.

When kneading, don’t rush it. The dough should be soft, not stiff, and slightly springy when poked. If it tears, it needs a bit more kneading. Also, let the dough rise somewhere cozy—inside a turned-off oven with the light on works great in cold weather.

For cutting the rolls, use dental floss instead of a knife. Slide it under the dough roll, cross the ends over the top, and pull. You’ll get clean slices without squishing the dough. And when glazing, make sure the rolls are warm but not hot, or the glaze will disappear into the dough instead of beautifully draping over the top.

Finally, if you’re planning to make these ahead, bake them slightly underdone (by 2 minutes), cool completely, then reheat the next day before glazing. They’ll taste freshly baked every time.

Variations & Adaptations

Non-Alcoholic Version: Skip the rum and use 1 teaspoon of rum extract or vanilla extract instead. The flavor stays wonderfully festive.
Gluten-Free: Substitute with a 1:1 gluten-free flour blend. Add 1 teaspoon xanthan gum for structure and reduce the kneading time by half.
Dairy-Free: Use a dairy-free eggnog (almond or oat-based) and vegan butter. The texture will still be soft and decadent.
Maple Twist: Add 2 tablespoons of pure maple syrup to the filling for extra depth and warmth.
Nutty Holiday Rolls: Sprinkle chopped pecans or walnuts over the cinnamon filling before rolling for a delightful crunch.

My personal favorite variation? A white chocolate drizzle on top of the rum glaze. It’s indulgent, yes, but it gives the rolls that bakery-style finish that makes them irresistible on a Christmas brunch table.

Serving & Storage Suggestions

Serve these eggnog cinnamon rolls warm—ideally about 10 minutes after glazing, when the icing is still glossy and slightly melty. They pair perfectly with a hot cup of coffee, a creamy chai, or even a mug of spiced eggnog if you’re going all-in on the theme.

If you’re hosting brunch, serve alongside scrambled eggs, fresh fruit salad, or crispy bacon for balance. The rolls are sweet, so something savory helps round out the meal.

To store, cover tightly and keep at room temperature for up to 2 days or refrigerate for up to 5 days. You can also freeze them unglazed for up to 2 months—just thaw and reheat in a 300°F (150°C) oven for 10 minutes, then glaze before serving. The flavor actually deepens after a day, making leftovers (if you have any) even better.

Nutritional Information & Benefits

Each roll (without glaze) is approximately 320 calories, with 12g of fat, 45g of carbohydrates, and 6g of protein. The glaze adds around 80 more calories per roll. Not exactly diet food—but definitely soul food.

Eggnog brings a bit of calcium and vitamin D to the party, while the cinnamon offers natural antioxidants and blood sugar support. If you make the dairy-free version, you’ll cut down on saturated fat while keeping all that cozy flavor intact. Just be aware that these contain eggs and gluten unless adapted, so plan accordingly for guests with allergies.

Conclusion

If you’re looking for a holiday breakfast that feels like a warm hug, these cozy eggnog cinnamon rolls are it. They’re soft, rich, and full of festive flavor—the kind of recipe that brings people running to the kitchen before you even call them.

I love that you can make them ahead, tweak them for different diets, or just stick with the classic. However you enjoy them, they never fail to add a little magic to the morning. So go ahead—put on your favorite holiday playlist, pour yourself a bit of eggnog, and get rolling.

And when you do make them, leave me a comment below and tell me how it went! Share your photos, your tweaks, your stories—because I promise, this is one of those recipes you’ll want to make again and again.

FAQs

Can I make eggnog cinnamon rolls the night before?

Yes! Assemble the rolls, cover tightly, and refrigerate overnight. Let them come to room temperature for 30 minutes before baking in the morning.

Can I freeze these cinnamon rolls?

Absolutely. Freeze them unglazed, then thaw and reheat before adding the glaze. They’ll taste freshly baked every time.

What if I don’t have spiced rum?

No problem—use rum extract or even vanilla extract. You’ll still get that sweet, aromatic note in the glaze.

Can I make these dairy-free?

Yes! Substitute dairy-free eggnog and vegan butter. The flavor stays rich and festive.

How do I keep the rolls soft?

Don’t overbake them, and store covered once cooled. A quick 10-second microwave zap before serving brings them back to life beautifully.