Overnight Eggnog Cinnamon Rolls — 💚♥️ The SOFTEST and FLUFFIEST cinnamon rolls with an overnight MAKE-AHEAD option and eggnog frosting adds the perfect touch!! These would be a great make ahead Christmas breakfast option!
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Make-Ahead Christmas Cinnamon Rolls
These overnight cinnamon rolls with eggnog frosting have a soft, fluffy, tender dough that’s buttery and scrumptious. They’re as light and feathery as cinnamon rolls can get. They’re lighter and not as quite as dense, heavy, and ‘bready’ as Cinnabon cinnamon rolls — although no one would call these light as a feather.
While baking, the filling mixture of brown sugar and butter melts and caramelizes, producing a thick, sweet, caramely sauce, pleasantly spiced with cinnamon and nutmeg for that holiday-inspired flavor profile.
That saucy filling, along with melty eggnog-based frosting, is what a holiday cinnamon roll is all about!
The eggnog flavor is present but not overwhelming, and just in the frosting and not the actual dough. The nutmeg in the filling helps to enhance the eggnog flavor.
Need Extra Tips for Making Scratch Cinnamon Rolls?
This eggnog cinnamon roll recipe is based on my Overnight Buttermilk Soft and Fluffy Cinnamon Rolls recipe. The dough recipe is the same. The eggnog comes into play in the frosting. Rather than making a cream cheese-based frosting for these rolls, I made an eggnog-based frosting!
I encourage you to check out that post so you can see some of the step-by-step process photos that I included in my classic cinnamon roll recipe but didn’t duplicate in this post.
Ingredients in Overnight Eggnog Cinnamon Rolls
To make the eggnog cinnamon rolls and frosting, you’ll need:
- All-purpose flour
- Granulated sugar
- Instant dry yeast
- Salt
- Unsalted butter
- Eggs
- Buttermilk
- Butter
- Light brown sugar
- Cinnamon
- Nutmeg
- Eggnog
- Vanilla extract
- Confectioners’ sugar
- Kosher salt
- Holiday sprinkles
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Eggnog Cinnamon Rolls
I shared the bulk of my tips, tricks, commentary, and advice for making overnight cinnamon rolls with eggnog frosting in the recipe card at the end of this post. Below is just an overview of this easy — but time consuming! — process:
- Combine the dry ingredients: To the bowl of a stand mixer, add the all-purpose flour, instant dry yeast, sugar, and salt.
- Beat together the wet and dry ingredients: Beat the dry and wet ingredients together with the paddle, and after a minute switch to the dough hook.
- Knead the dough: Allow the dough hook to knead for 10 to 12 minutes.
- Let the dough rise: Transfer the sloppy mess of a dough to a cooking-sprayed large mixing bowl, cover it with plastic wrap, and let it rise for 2 to 2 1/2 hours, or until doubled in size.
- Roll out the dough: Punch down the dough, then on a floured Silpat or counter, roll the dough out to a large rectangle, about 16×10 inches.
- Prepare the filling: Spread a stick of very soft butter over the dough and sprinkle with brown sugar and shake on the cinnamon and nutmeg.
- Roll and slice the dough: Starting on a long edge, roll up the dough into as tightly coiled of a log as possible. It’s messy and if your log isn’t perfect, that’s okay. Slice it into 12 pieces and put them onto the baking sheet.
- Place the rolls in the pan: I used a large 10-x-15-inch jellyroll pan with a nice raised edge. In a pinch, you could use a 9×13-inch pan.
- Chill overnight: Slide the pan into the fridge and keep it there for up to 16 hours before baking the rolls. When it’s time to bake the next day, allow the rolls to come up to room temperature and rise for 1 hour on the counter, or until almost doubled in size. And then bake.
- Once baked, top with eggnog frosting: Full instructions on how to make eggnog frosting for the cinnamon rolls can be found in the recipe card below.
Tip for Making Cinnamon Roll Dough
The most important thing you can do in this entire recipe is trust that the moisture level of the dough is high and not over-flour it. The more flour you add, the denser the dough becomes, and the heavier the rolls will be. It’s nice in theory to have a smooth, round, mound of satiny, non-sticky dough, but that’s not this cinnamon roll dough.
The cinnamon roll dough in this recipe is wet, gloppy, moist, messy, sticky, and of all the bread I’ve ever made, this dough gets the award as the sloppiest. I always curse it when kneading in a mixer, the rule of thumb for this type of dough is that it clears the sides of the bowl, but sticking the bottom of the bowl is fine.
Recipe FAQs
Nope! You can make the recipe straight through if preferred, and start to finish you’re looking at about 5 hours of work.
If eggnog isn’t in season, don’t fret and make a batch of cream cheese frosting instead.
I used Red Star Platinum yeast, which is my gold standard. It’s an instant dry yeast, so you don’t have to proof it first with water and wait for it to get bubbly and foamy. Just sprinkle it right into the bowl with the other ingredients and then pour the liquids over the top of everything.
I am sure that you can make this with active dry yeast, although you’d have to proof it first, and since I haven’t ever tried this recipe with it, I can’t give provide a verified and tested quantity to use.
Some people just dip their finger into the warm liquid and if that’s the method you’re using, err on the side of warm bath water rather than hot because you don’t want to risk killing the yeast. In bread-making, I don’t like to guess and always use a thermometer.
For Red Star Platinum Yeast, the water should be warmed to about 120ºF to 130ºF, which is notably warmer than most other instant dry yeast, which typically call for temps in the 100ºF range. Follow the manufacturer’s recommendations for whatever yeast you use.
I urge you to buy a food thermometer. It could save you from a bread fail and if you’re going to go to the work of making cinnamon rolls, having one is a no-brainer, not to mention you can use it to check meat or make candy.
In this recipe, no there is not. It is necessary to produce wonderfully soft rolls and interacts with the yeast so you can’t just skip it and use regular milk.
I have never tried making this recipe with ‘homemade’ buttermilk, which is a makeshift DIY solution employed in a pinch if you don’t have it on hand. Usually the ratio is about 1 teaspoon white vinegar to 1 cup of two-percent cow’s milk to allow it to curdle and thicken. However, my theory is that if you’re going to the work to make these rolls, make sure you have actual buttermilk on hand.
Of course! A stand mixer will make your life immensely easier because the dough needs to be kneaded for a minimum of 10 minutes. However, you can also do it by hand — and in the process, you’ll burn off enough calories that you easily deserve a couple rolls.
For slicing, use a serrated knife or unwaxed and unflavored dental floss works great. You can pinch off the slices without compressing and squishing down the log. I used my trusty bench scraper.
The rolls are best eaten fresh, but will keep in an airtight container at room temperature for up to 5 days. Reheat leftover rolls for a few seconds in the microwave before serving. I don’t worry about the eggnog being at room temperature because it’s been mixed with (so much) confectioners’ sugar but of course, do as you see fit for your comfort level on this one.
Yes, these cinnamon rolls freeze well. You’ll want to prep and bake the cinnamon rolls all the way through and then freeze them without the frosting. When you’re ready to eat the frozen cinnamon rolls, set them on your counter to thaw and make the eggnog frosting.
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Overnight Eggnog Cinnamon Rolls
Ingredients
Dough
- up to 4 1/4 cups all-purpose flour, divided
- ⅓ cup granulated sugar
- 2 ¼ teaspoons instant dry yeast, one 1/4-ounce packet, I use Red Star Platinum
- ½ teaspoon kosher salt, or to taste
- 6 tablespoons unsalted butter, melted (3/4 of one stick)
- 3 large eggs, lightly whisked
- ¾ cup buttermilk
Filling
- ½ cup unsalted butter, 1 stick, very soft – let it sit out while dough rises
- 1 to 1 ¼ cups light brown sugar, packed
- 3 teaspoons cinnamon, I used almost 5 teaspoons
- 1 teaspoon ground nutmeg
Eggnog Frosting
- 2 tablespoons unsalted butter, softened
- 1 cup eggnog
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 7 cups powdered sugar, or as needed
- Christmas Sprinkles, optional and to taste
Instructions
Make the Dough:
- To the bowl of a stand mixer* fitted with the paddle attachment, combine 4 cups flour, 1/3 cup sugar, yeast, salt to taste; set aside.
- Place 6 tablespoons butter in a small microwave-safe bowl, and heat to melt, about 45 seconds; set aside.
- Crack eggs in another bowl and whisk; set aside.
- Add buttermilk to a glass measuring cup and warm to temperature, about 45 seconds on high power in the microwave. (Based on the type of yeast used, milk temperatures will vary. Red Star Platinum Yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Warm buttermilk according to manufacturer’s recommendations on the packaging. Taking the temperature with a digital thermometer is highly recommended, but if you’re not, make sure the buttermilk is warm, not hot. Err on the cooler rather than hotter side so you don’t kill the yeast.) If the milk separates or gets a little funny looking after being warmed, whisk it to smooth it out.
- To the dry ingredients in the stand mixer, add the melted butter, eggs, buttermilk, and beat on medium-low speed for about 1 minute, or until combined.
- Switch to the dough hook (the dough will have stuck to the paddle and just pick off what you can and put it into the bowl) and knead for 10 to 12 minutes (15 to 18 minutes by hand).
- If after 5 minutes more flour is needed, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom. This is a very sticky, tacky, moist, and borderline sloppy dough; don’t be tempted to over-flour it. It’s supposed to be that way. The more flour you add now, the less fluffy and more dense the rolls will be. Dough should clear the sides of the mixer while kneading but sticking to the bottom is fine.
- Remove the dough from the mixing bowl, spray a large mixing bowl with cooking spray, and place the dough in the bowl. Cover with plastic wrap and place it in a warm, draft-free place to rise for about 2 to 2 1/2 hours, or doubled in size. I keep my bowl inside a powered-off oven. Every 45 minutes or so, I power on the oven for 1 minute to 400F, as if I am preheating it, then I power it off. Do not, repeat do not, keep the oven on. These short bursts of 1 minute of heat create a stable 85F-ish warm environment, ideal for the yeast. If your rising spot is cold, it will take longer than 2 1/2 hours.
- Prepare a 10×15-inch or similar sized jellyroll pan. I prefer a jellyroll pan to a 9×13-inch pan because it’s slightly larger so the rolls are less squished, have more room to rise, and bake more evenly. Line pan the pan with aluminum foil if desired for easier cleanup, spray very well with cooking spray; set aside.
Shape The Cinnamon Rolls:
- After dough has doubled in size, punch it down. Turn dough out onto a floured Silpat or floured countertop. Knead it lightly for about 2 minutes.
- With a rolling pin, roll it out to a 16-by-12-inch rectangle; just slightly larger than a standard Silpat.
Filling:
- With a knife, butter the dough with 1/2 cup soft butter, leaving a 3/4-inch border around the edges.
- Sprinkle the brown sugar over it. Sprinkle the cinnamon, and then the nutmeg, over the brown sugar. I am very generous with the cinnamon and use almost 5 teaspoons and recommend at least 3; just eyeball it and shake it on.
- Loosen the dough from the counter using a bench scraper (or metal spatula), and starting with a long edge, roll the dough into a tight log. Pinch the seam closed and turn log so seam side is down.
- Gently stretch the log to be 18 inches in length with an even diameter all the way around and pat the ends to even them up. Don’t fret if your log isn’t perfect; it’s okay.
- Slice the cylinder into 12 evenly sized rolls (about 1 1/2 inches wide) using a bench scraper, serrated knife, or plain unwaxed dental floss which works great to not squish and compact the log.
- Arrange the rolls cut side down in the prepared baking pan. Cover with plastic wrap.
- If making the rolls straight through: Let rise in a warm, draft-free place until the rolls have nearly doubled in size, 1 to 1 1/2 hours.
- If making the rolls overnight: Don’t let rolls rise after they’ve been sliced and placed in covered pan. Place pan in refrigerator for up to 16 hours. Before baking, let the rolls sit at room temperature until they have nearly doubled in size, about 1 hour.
Bake The Rolls:
- For either version, bake at 350F for 22 to 25 minutes, or until lightly golden on top and cooked through but not overly browned; don’t overbake is my advice. While the rolls bake, make the frosting.
Eggnog Frosting:
- To the bowl of a stand mixer fitted with the paddle attachment, add the butter and beat on high until smooth, about 1 minute.
- Add the eggnog, vanilla, salt, 3 cups confectioners’ sugar (I don’t bother sifting), and beat until smooth and fluffy, about 3 minutes on low or medium-low speed, stopping to scrape down the sides of the bowl as necessary.
- Add 3 more cups of confectioners’ sugar and beat until incorporated.
- Add the final cup of sugar slowing, and just as much as is necessary, based on desired frosting consistency; you may not use the full 7 cups of confectioners’ sugar called for, or you may use a bit more, depending on the consistency of your particular eggnog and how thick you like your frosting.
- Immediately and generously, spread the frosting on the warm rolls, noting you may not need all of it.
- Optionally sprinkle with Christmas or festive sprinkles, and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Cinnamon Roll Recipes:
Overnight Cinnamon Rolls — These overnight cinnamon rolls are ultra soft and fluffy thanks to the buttermilk in the dough. They remind me of Cinnabon! Top them with homemade cream cheese frosting and enjoy!
1-Hour Homemade Cinnamon Rolls with Cream Cheese Frosting – It’s possible to make soft, light, fluffy cinnamon rolls from scratch in 1 hour!
Chocolate Cinnamon Rolls — This ultra chocolaty twist on classic cinnamon rolls is made with doctored up chocolate cake mix and oodles of chocolate frosting!! Soft, tender, fluffy, and EASY!!
Pumpkin Cinnamon Roll Bake — The recipe is easy, ready in 40 minutes, and you don’t even have to make scratch cinnamon roll dough.
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Caramel Apple Cinnamon Roll Bake — This cinnamon roll recipe with apples and caramel sauce is easy, ready in 30 minutes, and you don’t even have to make scratch cinnamon roll dough.
Nutella Cinnamon Rolls with Vanilla Glaze — A can of crescent rolls never tasted so good as when they’re stuffed with Nutella and rolled up. Ready from start to finish in 15 minutes, no joke
I like reading through your comments–I never thought to use a jelly roll pan for my cinnamon rolls. The eggnog rolls sound delicious.
Thanks for your loyal support over the years and hope you are having a nice (unique?) holiday season this year! I can’t remember if you’ve made these rolls before, but I want to say you have, years ago. The dough base is from 2013 so wouldn’t be surprised. Take good care!
great