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Eggnog Brioche Cinnamon Rolls

Eggnog brioche cinnamon rolls are soft, rich rolls made with an enriched yeast dough, a cinnamon-nutmeg filling, and a smooth eggnog glaze. Chill the risen dough before shaping for easier rolling, then bake until golden brown with a 190°F center.
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Prep Time 30 minutes
Cook Time 28 minutes
Rising, chilling, and resting 3 hours 3 minutes
Total Time 4 hours 1 minute
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 cup eggnog
  • 2.25 tsp active dry yeast
  • 0.33 cup granulated sugar divided
  • 2 eggs large, at room temperature
  • 4 cup all-purpose flour spooned and leveled
  • 1 tsp salt
  • 0.5 cup unsalted butter softened and cut into pieces
For the filling
  • 6 tbsp unsalted butter softened
  • 0.75 cup brown sugar packed, light
  • 1 tbsp ground cinnamon
  • 0.25 tsp ground nutmeg
For the glaze
  • 1 cup powdered sugar
  • 2 tbsp eggnog
  • 0.5 tsp vanilla extract

Equipment

  • 1 stand mixer
  • 1 9x13-inch baking dish

Method
 

Make the dough
  1. Warm the eggnog to 100–110°F.
  2. Pour the warm eggnog into the bowl of a stand mixer.
  3. Stir in the yeast and 1 tablespoon of the sugar.
  4. Let stand for 5–10 minutes, until foamy.
  5. Add the eggs, remaining sugar, flour, and salt, then mix with the dough hook on low until a shaggy dough forms.
  6. Knead on medium-low for 5 minutes.
  7. Add the butter a piece at a time, kneading until each piece is incorporated.
  8. Knead for 8–10 minutes, until the dough is smooth, elastic, and tacky.
  9. Transfer the dough to a greased bowl.
  10. Cover and let rise until doubled, 1–1 1/2 hours.
Shape and bake
  1. Refrigerate the risen dough for 30 minutes.
  2. Grease a 9x13-inch baking dish.
  3. Stir together the brown sugar, cinnamon, and nutmeg.
  4. Roll the dough on parchment into a 12x18-inch rectangle.
  5. Spread the softened butter over the dough.
  6. Sprinkle the sugar mixture evenly over the dough.
  7. Starting at a long edge, roll the dough into a log.
  8. Cut the log into 12 equal rolls.
  9. Arrange the rolls cut-side up in the prepared dish.
  10. Cover loosely and let rise until puffy, 45–75 minutes, while the oven heats to 350°F.
  11. Bake for 25–30 minutes, until golden brown and the center roll registers 190°F.
  12. Rest in the pan for 10 minutes.
Make the glaze
  1. Whisk the powdered sugar, eggnog, and vanilla until smooth.
  2. Drizzle the glaze over the warm rolls.

Notes

For easier shaping, chill the risen dough before rolling. Store covered in the refrigerator for up to 4 days; baked rolls can be frozen for up to 2 months. A dairy-free version can use dairy-free eggnog and plant-based butter.