Eggnog Cinnamon Rolls

If there is one thing I know for sure, it’s how much you all love cinnamon rolls. I have several different variations of cinnamon rolls on my blog (recipes below) but this one is a festive, holiday version that you’ll want to make for Christmas morning. These eggnog cinnamon rolls are the perfect addition to any holiday brunch or breakfast. You can even leave one out for Santa. 

Why you’ll love these eggnog cinnamon rolls: 

• Easy: The prep time for these is only 15-minutes, the rest of the time is spent proofing or baking 
• Ooey Gooey: Cinnamon rolls have to be ooey and gooey or you’re not doing it right 
• Comforting: These eggnog cinnamon rolls are the ultimate comfort food and will have your house smelling like heaven

Ingredient Notes: 

Eggnog: For this eggnog cinnamon rolls recipe, obviously the star ingredient is the eggnog. I use Califia Farms Dairy Free Holiday Nog that is egg-less and plant-based. Their nog used real nutmeg, cloves, and ginger to deliver those holiday flavors you love in a plant-based way.

Cinnamon Icing: This isn’t just regular icing, I’ve put a cinnamon twist to it to add even more holiday flavors to these cinnamon rolls. For this icing, the cinnamon mixed with the maple syrup and brown sugar really creates a warming flavor to the icing that compliments the rolls so well. 

How to make eggnog cinnamon rolls: 

1. Into a small bowl, add 1 cup of your flour and your yeast. Stir and set aside.
2. Into a large bowl, whisk together your water, sugar, egg replacement, salt, and butter till well combined.
3. Into the large bowl, add your flour and yeast mixture. Whisk for around 2-3 minutes or until everything is well combined and lots of bubbles have developed. Now stir in the remainder of the flour, slowly, and add more as you need. You want it to be pliable but not too sticky. Knead for 5 minutes and add flour to the surface area to make the process easy.
4. Grease the sides of a large bowl and add in your dough. Add oil to the top of your dough and place a damp cloth over the top of the bowl. Place in a warm place for around 45 minutes to one hour.
5. While your dough recipes prepare your filling sauce by adding all your ingredients into a bowl and mixing till combined.
6. You can now preheat your oven to 350F and grab a baking dish – I used a 16″L x 9″W x 2.50″H.
7. Once your dough has risen punch a hole into the middle of the dough (this is very satisfying) and let it rise by double once again.
8. Using a rolling pin roll out the dough into a large rectangle, around 20 X 14 X 1 but use whichever dimensions work best for you and your baking dish!
9. Once you have a flat dough then sprinkle with your filling mixture. Roll the dough width-wise, keeping it tight, and cut it into around 12-14 rolls. Place them onto the pan and set them aside to rise till doubled in size.
10. Once ready then bake for 25-35 minutes.
11. To make your icing, simply add your ingredients into a deep bowl and combine using a hand whisk for around 1-2 minutes.
12. Once your cinnamon buns are ready then spread over the icing and enjoy these babies hot!

Expert Tips & FAQ: 

Storage: The Cinnamon Rolls last for one week in a tightly sealed container, keep them at room temperature.

How do I make these gluten-free? To make these rolls Gluten-Free make sure to use a 1:1 ration gluten-free flour with Xanthum Gum.

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What if I’m not vegan? If you aren’t vegan you can substitute any of the vegan ingredients below for the real thing. 

Other cinnamon roll recipes you’ll love: 

• Cinnamon Buns with Vanilla & Chai
• Vegan Cinnamon Bun Bread
• Classic Cinnamon Roll Recipe
• Nutella Cinnamon Rolls

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Eggnog Cinnamon Rolls

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These delicious, fluffy eggnog cinnamon rolls are the perfect treat for a holiday breakfast or brunch.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 2 hours hrs

Course Vegan Breakfast, Vegan Desserts

Cuisine Baked Goods

Servings 12

Calories 409 kcal

Ingredients

  

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For the Dough:

• 2 packets of fast-rising yeast 8g each
• 4.5 cups all-purpose flour + some till you reach a non-sticky consistency
• 1.5 cups warm water
• 1/4 cup brown sugar
• 1 egg replacement
• 1/2 tsp of salt
• 1/4 cup vegan melted butter

For the Eggnog Filling:

• 3/4 cup brown sugar
• 2 tbsp maple syrup
• 1 tsp cinnamon
• 1/2 cup vegan butter
• 1/4 cup Califia Farms Holiday Nog Almondmilk

For the Cinnamon Icing:

• 1/2 cup vegan cream cheese
• 1/4 cup vegan butter
• 1 cup organic powdered sugar
• 2 tbsp. Califia Farms Holiday Nog Almondmilk
• 1 tsp vanilla
• 1 tsp cinnamon

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Instructions

 

• Into a small bowl, add 1 cup of your flour and your yeast. Stir and set aside.
• Into a large bowl, whisk together your water, sugar, egg replacement, salt, and butter till well combined.
• Into the large bowl, add your flour and yeast mixture. Whisk for around 2-3 minutes or until everything is well combined and lots of bubbles have developed. Now stir in the remainder of the flour, slowly, and add more as you need. You want it to be pliable but not too sticky. Knead for 5 minutes and add flour to the surface area to make the process easy.
• Grease the sides of a large bowl and add in your dough. Add oil to the top of your dough and place a damp cloth over the top of the bowl. Place in a warm place for around 45 minutes to one hour.
• While your dough recipes prepare your filling sauce by adding all your ingredients into a bowl and mixing till combined.
• You can now preheat your oven to 350F and grab a baking dish – I used a 16″L x 9″W x 2.50″H.
• Once your dough has risen punch a hole into the middle of the dough (this is very satisfying) and let it rise by double once again.
• Using a rolling pin roll out the dough into a large rectangle, around 20 X 14 X 1 but use whichever dimensions work best for you and your baking dish!
• Once you have a flat dough then sprinkle with your filling mixture. Roll the dough width-wise, keeping it tight, and cut it into around 12-14 rolls. Place them onto the pan and set them aside to rise till doubled in size.
• Once ready then bake for 25-35 minutes.
• To make your icing, simply add your ingredients into a deep bowl and combine using a hand whisk for around 1-2 minutes.
• Once your cinnamon buns are ready then spread over the icing and enjoy these babies hot!

Notes

The Cinnamon Rolls last for one week in a tightly sealed container, keep them at room temperature.

To make these rolls Gluten-Free make sure to use a 1:1 ration gluten-free flour with Xanthum Gum.

Nutrition

Serving: 12 | Calories: 409kcal | Carbohydrates: 63g | Protein: 10g | Fat: 12.6g | Saturated Fat: 6g | Polyunsaturated Fat: 1.9g | Trans Fat: 0.1g | Cholesterol: 21.7mg | Sodium: 254.2mg | Fiber: 3g | Sugar: 27.4g

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