Print Recipe

Eggnog Cinnamon Rolls

Recipes yields 12 large sized cinnamon rolls.
Prep Time1 hr 55 mins
Cook Time30 mins
Total Time2 hrs 25 mins
Course: Breakfast, Brunch or Dessert
Servings: 12
Author: Hip Foodie Mom

Ingredients

For the dough:

  • 2 1/4 teaspoons active dry yeast or 1 packet
  • 2 tablespoons light brown sugar
  • 1/4 cup warm water
  • 1/2 cup 1 stick unsalted butter, melted
  • 1 cup warm eggnog
  • 1/4 cup mascarpone cheese room temp
  • 1 egg
  • 4 cups all-purpose flour + more if needed
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract

For the filling:

  • 1/2 cup + 1 tablespoon brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 7 tablespoons butter softened; split
  • 1/3 cup mini chocolate chips

For the frosting:

  • 4 ounces cream cheese room temp
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons eggnog
  • 1 1/2 cups powdered sugar; sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

For the dough:

  • Using your stand mixer fitted with the dough hook, place the yeast and sugar into the bowl. Slowly pour in the warm water and stir together gently just a few times. Let sit until the yeast has doubled and is puffed and foamy on top, for about 8 to 10 minutes.
  • Add in the melted butter, warm eggnog, mascarpone and egg, and stir to combine. Add in the flour, salt and vanilla. Using your stand mixer again, knead the dough with the dough hook until the dough is smooth and forms a ball, for about 5 minutes. I start out using a low setting on my stand mixer and then go to just a slightly faster setting for just a little as the dough beings to form a ball. The dough may be sticky but that's ok.
  • Remove the dough from the bowl and place onto a lightly floured work surface. Use a little flour if the dough is really sticky to help you shape into a ball and place into a large greased bowl and cover with plastic wrap, and then with a kitchen towel (or two). Let the dough rise in a warm area for about 1 hour or until doubled in size. I like to leave my bowl next to my oven.

For the filling:

  • Preheat your oven to 375 degrees.
  • Using a small bowl, mix together the brown sugar, cinnamon, ground cloves and nutmeg. Generously grease a 9 x 13 baking dish and set aside. Remove your dough from the bowl and place onto a lightly floured work surface. Using a rolling pin, roll the dough into a rectangle shape. Spread about 6 tablespoons of the butter (reserving 1 tablespoon) evenly over the dough and then sprinkle on the brown sugar cinnamon mixture over the entire top. Next, sprinkle on the mini chocolate chips.

To assemble the rolls:

  • Starting with the bottom end, pull the edge up and over the filling and carefully roll the dough into a log, like rolling a sleeping bag; trying to keep it as tight as you can, while gently working with the dough.
  • Using a very sharp knife, cut the log into evenly sized pieces and place the rolls into your prepared baking dish. Cover with plastic wrap and a kitchen towel and allow to rise in a warm place until doubled in size, for about 30 minutes.

For the frosting:

  • Combine the cream cheese, butter, eggnog, powdered sugar, vanilla and salt and whisk together until smooth and well combined.
  • Reduce the oven temperature to 350 degrees and brush remaining butter over the rolls. Bake for about 30 minutes, or until golden brown and cooked through. Remove from the oven and let cool for just a few minutes before spreading on the eggnog frosting. Serve immediately and enjoy!