Description
This recipe for Eggnog Cinnamon Rolls features a soft texture made with instant potato flakes. Cream is poured over them for gooeyness, and topped with a thick cream cheese icing.
Ingredients
Scale
- 4½ cups bread flour
- ¾ cup instant mashed potato flakes (60g, plain variety)
- ¼ cup powdered milk (35g)
- ¼ cup granulated sugar (56g)
- 2¼ teaspoons instant yeast (one packet)
- 1 teaspoon bread salt (or salt)
- 1¾ cups eggnog (420ml, room temperature)
- 2 large eggs (room temperature)
- 2 additional large egg yolks (room temperature)
- 6 tablespoons salted butter (84g, melted)
- 1 tablespoon vegetable or canola oil (for coating the proofing pan)
- ½ cup salted butter (113g, softened)
- 1 tablespoon vanilla bean paste
- 1 cup dark brown sugar (215g, packed)
- 2 tablespoons corn starch
- 2 tablespoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup eggnog (180mL)
- ¼ cup salted butter (56g, melted)
- 2 cups powdered sugar (240g)
- ½ cup eggnog (120mL)
- ½ tablespoon vanilla bean paste
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon salt
Instructions
- In a large bowl or stand mixer fitted with a dough hook attachment, mix together 4½ cups bread flour, ¾ cup instant mashed potato flakes, ¼ cup powdered milk, ¼ cup granulated sugar, 2¼ teaspoons instant yeast, and 1 teaspoon bread salt.
- Add in 1¾ cups eggnog, 2 large eggs, and 2 additional large egg yolks and mix for 15 seconds.
- Mix in the melted 6 tablespoons salted butter until thoroughly combined and the mixture resembles sticky dough.
- Cover the dough and let it rest in the bowl for 20 minutes.
- Knead for about 8 minutes at medium-high speed until smooth and elastic.
- If needed, add additional flour 1 tablespoon at a time until the dough is tacky.
- Brush 1 tablespoon vegetable or canola oil on a 9×9-inch pan and turn your dough out into it. Cover and let it rise until doubled in size.
- Once the dough has doubled, punch it down and transfer it to a lightly floured surface.
- Roll it out into a 16×18-inch rectangle.
- Line a large 13×18-inch rimmed baking pan with parchment paper.
- Partially melt ½ cup salted butter, stir in 1 tablespoon vanilla bean paste and brush the mixture over the surface of the dough.
- In a medium bowl, stir together 1 cup dark brown sugar, 2 tablespoons corn starch, 2 tablespoons ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon salt.
- Sprinkle the cinnamon sugar mixture over the butter and spread it evenly over the dough.
- Cut the dough into 12 strips about 1½-inch wide.
- Roll up each strip to create a pinwheel, securing the end with butter.
- Place the rolls on the parchment-lined baking pan.
- Pour ¾ cup eggnog over the rolls before covering for their second rise.
- Cover and allow to rise for 20 to 30 minutes. Preheat the oven to 350°F.
- Bake for 18 to 22 minutes or until golden brown. Cool on a wire rack.
- For an overnight bake, place the rolls in the fridge overnight, then bake the next day.
- Mix melted ¼ cup salted butter, 2 cups powdered sugar, ½ cup eggnog, ½ tablespoon vanilla bean paste, ⅛ teaspoon ground nutmeg, and ⅛ teaspoon salt until smooth.
- Spread the icing over the warm rolls.
Notes
- Using a pan helps form a square shape for easier rolling.
- Adjust baking time for overnight rolls as needed.
- Prep Time: 90 minutes
- Cook Time: 18 to 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 553 kcal
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 80 mg
Keywords: Eggnog, Cinnamon Rolls, Dessert