christmas morning at our house was complete when i took a bite of these eggnog cinnamon rolls. they were easy to make (and prep the night before) and were a crowd pleaser! as much as i love the pillsbury cinnamon rolls from a can, these definitely were so much better. fluffy and soft with layers of cinnamon sugar filling and eggnog frosting. they’d be perfect for a wintery brunch in the coming cold months and you’ll surprise everyone when you say they’re homemade!

as usual, most of the recipes i’ve cooked lately come from half baked harvest.. if you haven’t checked out her website yet you are totally missing out. everything she makes looks amazing and each recipe i’ve tried tastes equally good (which is really hard to come by).

Eggnog Brioche Cinnamon Rolls By: Half Baked Harvest

Ingredients:

• 3/4 cups eggnog, warmed (or whole milk)
• 1 tablespoon instant yeast
• 2 tablespoons honey
• 3 eggs
• 1/2 cup salted butter, melted
• 3 1/2 cups flour
• 1/2 teaspoon salt

Filling:

• 1/2 cup dark brown sugar, packed
• 2 tablespoons ground cinnamon
• 1/2 cup butter, room temperature

Frosting: (my frosting recipe was slightly different than HBH)

• 1/2 cup  butter, room temperature
• 4 ounces cream cheese, room temperature
• 2 teaspoons vanilla extract
• 1 pound (1 box) confectioners sugar
• eggnog until you get the thickness you desire (i used about 1/2 cup)

Instructions:

1. To make the dough, combine eggnog, yeast, honey, eggs, butter, flour and salt in a stand mixer. Using the hook attachment, mix until completely incorporated for about 4-5 minutes.
2. Cover the bowl with plastic wrap and let sit at room temperature until it has doubled in size (mine did not quite double but still came out amazing)
3. Meanwhile, make the filling by combining brown sugar and cinnamon in a bowl.
4. Line a 13×9 baking dish with parchment paper.
5. Dust your work surface with flour. After being allowed to rise, punch the dough down and roll into a rectangular shape (about 10 x 16 inches).
6. Spread the softened butter evenly over the dough and then sprinkle the brown sugar and cinnamon mixture evenly over butter.
7. Starting with the longest edge, tightly roll the dough into a log and then pinch edges together to seal.
8. Using a sharp knife, cut into about 2 inch slices and arrange in prepared baking dish.
9. Cover dish with plastic wrap and allow to rise overnight in fridge (or leave at room temperature for another hour).
10. Bake at 350 degrees for about 30 minutes or until golden brown.
11. While rolls are baking, make frosting. In a medium bowl, combine butter, cream cheese and vanilla until smooth. Add confectioners sugar and slowly add eggnog until you reach a desired thickness.
12. Spread frosting over the warm rolls and serve.