Earlier this year, I discovered a fantastic bread machine recipe for cinnamon rolls from Money Saving Mom, who had received it from one of her readers.
It’s awesome. Quick. Easy. And you can make the cinnamon rolls ahead of time and then store them overnight in the fridge . . . and then bake ‘em up fresh in the morning.
Thanks to this recipe, my husband has made it clear there are NO excuses for not having cinnamon rolls each and every weekend.
(yeah, he might be a wee bit obsessed with them)
In honor of Egg-Nog, Holiday Spirit, and December mornings, I decided to play around with this recipe, adapting it to make some gorgously soft and spiced Eggnog Cinnamon Rolls.
Cinnamon, nutmeg, and eggnog. Just an awesome combination.
Even Mr. Boy, to whom Eggnog is “Egg Snot” (and we can’t convince him otherwise), loves these rolls and cried his infamous crocodile tears when I told him one was enough.
- 1 Cup plus 2 Tablespoons warm Milk
- 3 Tablespoons Canola Oil
- 1 Egg, lightly beaten plus 2 Egg Whites
- ½ Cup Sugar
- ½ Teaspoon Ground Ginger
- ¼ Teaspoon Ground Nutmeg
- 2 Cups All-Purpose Flour
- 2 Cups Bread Flour
- 1 Teaspoon Salt
- 3 Teaspoons Instant Yeast
- 3 Tablespoons Butter, melted
- 1 Cup Packed Brown Sugar
- 2 Tablespoons Ground Cinnamon
- 1 Teaspoon Ground Nutmeg
- 4 Tablespoons Egg Nog
- 2 Tablespoons of room-temperature Unsalted Butter, cut into slices
- 2 Cups Powdered Sugar
- Dash of Ground Nutmeg
- Dash of Ground Cinnamon
- In the order listed, place the dough ingredients into your bread machine.
- Run on the “dough” cycle.
- Once completed, preheat your oven to 325 degrees, and roll the dough onto a floured surface. Shape into a large rectangle (about ⅓ inch or so thick).
- Brush the melted butter onto the dough.
- Sprinkle the brown sugar, followed by the cinnamon and the nutmeg.
- Roll the dough up and lightly press the seam. Make sure the rolled dough is “seam side down” prior to cutting.
- Cut into 8-12 rolls and place the cut rolls into a buttered casserole pan.
- Bake at 325 degrees for 20-25 minutes or until the tops are golden-brown.
- After they have cooled slightly, spread the egg nog icing over the top (you can use all or part of the icing). Serve warm, with remaining icing on the side for those who want more of that goodness!
- Using your stand mixer and whisk attachment, mix the butter and egg nog together until fully incorporated.
- Add the powdered sugar, a half cup or so at a time (to avoid a mess!) and mix well.
- Add a dash of cinnamon and nutmeg and mix on a slow speed till the spices are mixed in well.
- Serve over cinnamon rolls or on the side. Store in the refrigerator in an air-tight container.