Egg-Nog Cinnamon Rolls. Yes, I Went There. {bread machine recipe}
For the Dough:
  • 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
For the Filling:
  • 3 Tablespoons Butter, melted
  • 1 Cup Packed Brown Sugar
  • 2 Tablespoons Ground Cinnamon
  • 1 Teaspoon Ground Nutmeg
For the Icing:
  • 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
  1. In the order listed, place the dough ingredients into your bread machine.
  2. Run on the "dough" cycle.
  3. 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).
  4. Brush the melted butter onto the dough.
  5. Sprinkle the brown sugar, followed by the cinnamon and the nutmeg.
  6. Roll the dough up and lightly press the seam. Make sure the rolled dough is "seam side down" prior to cutting.
  7. Cut into 8-12 rolls and place the cut rolls into a buttered casserole pan.
  8. Bake at 325 degrees for 20-25 minutes or until the tops are golden-brown.
  9. 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!
To Make Icing:
  1. Using your stand mixer and whisk attachment, mix the butter and egg nog together until fully incorporated.
  2. Add the powdered sugar, a half cup or so at a time (to avoid a mess!) and mix well.
  3. Add a dash of cinnamon and nutmeg and mix on a slow speed till the spices are mixed in well.
  4. Serve over cinnamon rolls or on the side. Store in the refrigerator in an air-tight container.
Recipe by Following In My Shoes at