Holiday Recipe: Spiced Cinnamon Eggnog Rolls (2024)

For the dough:

• 1 cup

  eggnog

• 1 teaspoon

  dry active yeast

• 2 1/4 to 2 1/2 cups

  all-purpose flour

• 2 tablespoons

  sugar

• 1/2 teaspoon

  salt

• 1/2 teaspoon

  ground nutmeg

• 1

  egg

• 1

  egg yolk

• 3 tablespoons

  unsalted butter, melted and cooled

For the filling:

• 4 to 6

  medjool dates, pitted (optional)

• 2 tablespoons

  unsalted butter, very soft

• 1/2 cup

  brown sugar

• 1/4 teaspoon

  ground nutmeg

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• 1 tablespoon

  cinnamon

• Pinch salt

For the frosting:

• 4 ounces

  cream cheese, softened

• 4 tablespoons

  unsalted butter, softened

• 1 to 2 cups

  confectioner's sugar

• 2 to 4 tablespoons

  eggnog

• 1/2 teaspoon

  vanilla bean paste or 1/4 vanilla bean, seed scraped out (optional)

1. In a small saucepan (or in the microwave), heat the eggnog until warm (about 100º to 105ºF). Stir in the yeast and set aside for 5 to 10 minutes, or until the yeast begins to dissolve and foam up.

2. Meanwhile, in the bowl of a stand mixer, whisk together 2 ¼ cups flour, sugar, salt, and nutmeg.

3. In a separate bowl or large glass measuring cup, whisk together the egg, yolk, and melted butter. Once the yeast mixture gets all frothy, combine it with the other wet ingredients. Add the wet mixture to the dry ingredients and stir to combine.

4. Using a dough hook, or by hand, knead the dough for about 5 minutes. It should be smooth, elastic, and slightly sticky when done. Add in the remaining ¼ cup of flour as needed.

5. Place the dough in an oiled bowl and cover with plastic wrap. Let rest until the dough doubles in size (about 2 hours at room temperature or 8 hours in the refrigerator).

6. Once the dough has doubled in size, make the filling (recipe below). Punch the dough down and roll it on a lightly floured work surface into a 10-inch by 12-inch rectangle. If coming from the refrigerator, allow the dough to relax and come to room temperature before rolling. Spread on the filling, leaving about a ½-inch border on each side.

7. Carefully but tightly roll up the dough. Using dental floss, kitchen shears, or a serrated knife, cut the dough into 8 to 10 even pieces.

8. Place the cinnamon rolls in a buttered cake/pie pan or 7-inch by 11-inch baking dish, allowing for a bit of room between the buns. Let rise at room temperature for 30 to 45 minutes. Meanwhile, pre-heat the oven to 350ºF. Bake for about 18 to 24 minutes, or until slightly golden.

9. Alternatively, cover the cut buns with plastic and refrigerate overnight. In the morning, allow the buns to rise at room temperature for about 45 minutes while the oven pre-heats. Bake and slather with frosting (see below) while they are still slightly warm.

Make the filling:

1. Place the dates in a heat-safe container. Cover with boiling water and let stand for 10 minutes. Drain the dates and place in a food processor. Grind the dates into a smooth paste and set aside.

2. In a separate bowl, stir together the remaining ingredients until well combined. Mix the brown sugar mixture with the dates until it creates a smooth, cinnamon-scented paste. If you would like to forgo the dates and make a more traditional filling, increase the butter by 4 tablespoons and sugar by ¼ cup and mix until smooth. Cover and set aside until ready to use.

Make the frosting:

1. Stir together the cream cheese and butter or beat with an electric mixer until smooth. Gradually and slowly add in the remaining ingredients until desired sweetness and consistency is achieved. When done, the frosting should be thick yet fluid and spreadable.