eggnog cinnamon rolls

 Before you toss out the last of the eggnog from your refrigerator, I should tell you how I made eggnog cinnamon rolls for Christmas this year. The chance is pretty strong you've either already drunk it ... or tossed it ... but if I don't write about the recipe it feels like it never happened.

Last year, I made about a million batches of eggnog monkey bread all to rave and successful reviews. I liked the idea of having a recipe of the season that I would make a few times to eat and share. Several weeks back, I stumbled upon this recipe for eggnog cinnamon rolls and felt like I had a winner.

I ended up making about 4 batches of this over a few days and I really like it. The pictures aren't going to win any awards but just focus on the end product. The end product is a super tasty cinnamon roll that feels like it melts in your mouth. I don't want to oversell it... but they turned out pretty great.

A few notes:
Eggnog flavor. The eggnog isn't overwhelming here at all. You get most of the flavor from the glaze and even then it isn't knocking your socks off. One of my cousins actually said she hates eggnog but loved the cinnamon rolls... so that's something right?
Make ahead. I did a bit of research on how to make cinnamon rolls and freeze them - then tossed it all aside. The first batch I made was prepped, cooked, and consumed rather immediately. The last batch I prepped the night right up until the baking and just tossed it in the refrigerator overnight. The next morning? In the oven and then in our bellies.

(Step 1) Melt the butter via whatever method you choose. Once melted, stir in the milk, eggnog, and sugar until the sugar dissolves. Pour in the yeast and give that a good stir (it does not need to dissolve). Allow that it sit for 6-8 minutes to allow the yeast to start working. The mixture will get a really weird texture from the hot and the cold liquids combining. I was really worried about this all working out - but it did... so you don't need to worry.

(Step 2) Mix together the flour and salt. Pour the yeast mixture into the flour and stir to combine. Stir in the eggs. Knead for 3-4 minutes. Place the dough ball in a lightly oiled bowl, cover and allow to rise in a cool dry place for 2 hours.

(Step 3) Roll the dough out on a lightly floured surface so that it's about 1/4 to 1/2 inch thick. Brush the butter all over the surface. Sprinkle on the sugar and cinnamon. Roll the dough up and slice into 2 to 2 1/2 inch thick pieces. Place in a well-buttered baking dish. If you have any leftover melted butter or sugar, feel free to brush the over the top. I certainly did. Looking for more specifics on technique? Look at this posting.

Shopping List

1/2 cup butter
1/2 cup whole milk
1/2 cup eggnog
4 tablespoons sugar
1 tablespoon active dry yeast
1 egg + 1 egg yolk
1 1/2 teaspoons salt
3 1/3 cup flour

1/3 cup melted butter
1/2 cup brown sugar
1/2 tablespoon cinnamon

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