Can I use store-bought eggnog?

Yes — regular store-bought eggnog is exactly what this recipe is built for. Use it both in the dough (warmed gently) and in the glaze for the fullest flavor.

How do I warm eggnog for yeast?

Heat it slowly to about 110°F, stirring, and don't let it simmer — eggnog contains eggs that can curdle with too much heat. Lukewarm is the target.

Can I make them boozy?

Add a splash of dark rum or bourbon to the glaze, or a teaspoon of rum extract for the flavor without the alcohol. Keep it in the glaze rather than the dough.

Eggnog Cinnamon Rolls

Name: Eggnog Cinnamon Rolls
Prep time: 125 min
Cook time: 26 min
Total time: 161 min
Yield: 12 rolls
Cuisine: American
Ingredients: 1 cup warm eggnog (about 110°F); 2.25 tsp instant yeast; 3 tbsp granulated sugar; 0.33 cup unsalted butter, melted; 1 egg large egg; 0.5 tsp ground nutmeg; 4 cup all-purpose flour; 1 tsp fine salt; 0.33 cup unsalted butter, softened; 0.75 cup packed brown sugar; 2 tbsp ground cinnamon; 0.25 tsp ground nutmeg; 1.5 cup powdered sugar; 3 tbsp eggnog; 0.5 tsp rum extract or dark rum; grated nutmeg

Holiday cinnamon rolls made with eggnog in the dough and a spiced eggnog glaze, warm with nutmeg and rum flavor — Christmas morning in a pan.

a pan of eggnog cinnamon rolls with a pale creamy eggnog glaze and freshly grated nutmeg on top (AI-generated editorial image) — Image: CinnamonRollsRecipe.com · AI-generated editorial (Flux)

Total time: 2 hr 41 min
Bake: 26 min
Yield: 12 rolls
Level: intermediate

The quick answer

Eggnog cinnamon rolls replace the milk in the dough with eggnog and finish with an eggnog glaze, giving a tender crumb and warm nutmeg-rum flavor. Warm the eggnog gently to about 110°F for the yeast (don't let it curdle), and add fresh grated nutmeg to both the filling and glaze for the fullest holiday flavor.

Eggnog is basically a rich custard you can drink, so swapping it in for the milk in cinnamon roll dough is a shortcut to a tender, festive crumb. The nog brings extra fat, sweetness, and that unmistakable nutmeg-and-rum warmth, and an eggnog glaze spiked with a little more nutmeg spoons it right back on top. These are made for Christmas morning — the smell alone is worth setting an early alarm for.

an eggnog cinnamon roll pulled apart to show a tender nutmeg-flecked crumb and cinnamon swirl (AI-generated editorial image) — The soft, pull-apart crumb you're after.

Ingredients

Make

rolls

Eggnog dough

1 cupwarm eggnog (about 110°F) — warmed gently, not simmered
2¼ tspinstant yeast — one packet
3 tbspgranulated sugar
⅓ cupunsalted butter, melted
1 egglarge egg — room temperature
½ tspground nutmeg — freshly grated is best
4 cupsall-purpose flour — plus more to dust
1 tspfine salt

Cinnamon filling

⅓ cupunsalted butter, softened
¾ cuppacked brown sugar
2 tbspground cinnamon
¼ tspground nutmeg

Eggnog glaze

1½ cupspowdered sugar
3 tbspeggnog — plus more to thin
½ tsprum extract or dark rum — optional
grated nutmeg — to finish

creamy eggnog being whisked into a powdered sugar glaze with grated nutmeg (AI-generated editorial image) — A look at the method — follow the steps below.

Instructions

Warm the eggnog gently to about 110°F (don't let it simmer or it can curdle), whisk in the yeast and a teaspoon of the sugar, and let it sit.
Mixture looks slightly foamy.
Add remaining sugar, melted butter, egg, and nutmeg; mix in flour and salt and knead until smooth and elastic.
Dough is smooth, tacky but not sticky.
Cover and rise until doubled.
Dough has doubled.
Roll into a 16x12-inch rectangle. Spread with butter and sprinkle the brown sugar, cinnamon, and nutmeg, leaving a clean edge.
Filling covers the dough.
Roll up tightly, cut into 12 rolls, and arrange in a buttered 9x13 dish.
Rolls hold a tight spiral.
Cover and proof until puffy and touching.
Rolls look pillowy and fill the pan.
Bake at 350°F until golden and set.
Tops are golden; center roll reads about 190°F.
Whisk the eggnog glaze until smooth, drizzle over the warm rolls, and grate a little fresh nutmeg on top.
Glaze sets slightly; nutmeg speckles the top.

Make ahead, store & reheat

Make ahead: Perfect for Christmas morning: assemble through cutting, cover tightly, and refrigerate overnight, then let sit at room temperature 45–60 minutes before baking.
Storage: Refrigerate covered up to 4 days — eggnog makes the rolls a touch more perishable.
Reheating: Microwave a roll 15–20 seconds, or warm the covered pan at 300°F for about 10 minutes.
Freezing: Freeze baked, unglazed rolls up to 2 months; thaw, warm, then glaze.

Substitutions

Warm whole milk plus an extra pinch of nutmeg instead of eggnog (in the dough)
Store-bought dairy-free nog for a lighter version instead of eggnog

Troubleshooting

Eggnog curdled when heating: Warm it low and slow just to 110°F, stirring — eggnog's eggs curdle if it gets too hot. If it curdles, start over with gently warmed nog.
Flavor is faint: Eggnog's flavor mellows when baked, so add fresh grated nutmeg to the dough, filling, and glaze, and use a little rum extract in the glaze to bring it forward.
Dough too soft or sticky: Eggnog is richer than milk — add flour a tablespoon at a time while kneading until the dough is supple and just tacky.

Tools I reach for

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Frequently asked questions

Can I use store-bought eggnog?: Yes — regular store-bought eggnog is exactly what this recipe is built for. Use it both in the dough (warmed gently) and in the glaze for the fullest flavor.
How do I warm eggnog for yeast?: Heat it slowly to about 110°F, stirring, and don't let it simmer — eggnog contains eggs that can curdle with too much heat. Lukewarm is the target.
Can I make them boozy?: Add a splash of dark rum or bourbon to the glaze, or a teaspoon of rum extract for the flavor without the alcohol. Keep it in the glaze rather than the dough.

Nutrition (estimate): 1 roll (of 12) · ~430 kcal. Nutrition is an automated estimate and will vary with brands and exact quantities.

Food safety: don't taste dough containing raw flour or raw egg. Refrigerate anything with cream cheese frosting, and reheat leftovers until piping hot.