Eggnog Sweet Rolls (Edit recipe)

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Because, maybe you have leftover eggnog like we do! An eggnog twist on the classic “cinnamon roll”--and one I can’t believe I hadn’t tried til this year! Use my G/F CRUFFIN recipe if you need to and sub EGGNOG anywhere it calls for milk! If you’d prefer to stick to this recipe, simply sub PRIMAL PALATE g/f FLOUR or CAPUTOS g/f FLOUR 1:1 – easy swap! You can adjust the amount of nutmeg used, keep in mind it is a bold flavor so a little goes a long way. If you're unsure, follow the amounts called for. The rum extract is optional but sure adds a fun layer of flavor!

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PREP TIME

30 minutes

COOK TIME

30 minutes to 35 minutes

INGREDIENTS

Serves: 16

Ingredients

rolls

1.5 cups Eggnog, warmed to 110°, can sub dairy free as needed
2.25 tsp Quick Rise Yeast, 1 packet
.66 cup Granulated White Sugar, divided
.66 cup Salted Butter, room temperature
2 tsp Rum Extract, optional
1.5 tsp Redmond Real Salt
.75 tsp ground Nutmeg
2 whole Eggs, room temperature
1 cup Red Skin Potatoes, mashed (no skins) completely with milk, butter, and salt (day old* & room temperature, see notes; can sub mashed sweet potato for nightshade free option)
5 - 5.5 cups All Purpose Flour, can sub Primal Palate g/f Flour 1:1 or Caputos g/f Flour 1:1
6 - 8 Tbsp Eggnog, room temperature, can sub dairy free as needed

filling

.33 - .5 cup Salted Butter, can sub dairy free as needed
.75 - 1 cup Brown Sugar
2 - 3 tsp Ground Cinnamon
.125 tsp ground Nutmeg, optional

frosting

3 - 4 Tbsp Whipped Cream Cheese, room temperature, can sub dairy free as needed
2 cups Powdered Sugar
2 - 3 Tbsp Eggnog, can sub dairy free as needed
1 tsp Rum Extract, optional
1 pinch ground Nutmeg, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare a large baking dish (or two medium sized) by spraying with avocado oil. You should get approximately 16 rolls, so plan accordingly. Set aside while you prepare rolls.
Add warmed eggnog, 1 tablespoon of the sugar and yeast to a measuring cup, stir well and allow to bloom.
While the yeast blooms, add eggs, mashed potatoes, butter, remaining sugar, nutmeg, rum extract and salt to the base of a stand mixer fitted with the whisk attachment, mix to combine. Or add to a large mixing bowl and use a hand mixer.
Once yeast has bloomed, add that along with 2½ cups of the flour to the mixture and mix to combine well. Next, fit the stand mixer with the dough hook and add the remaining 1½ cup of flour about ⅓ at a time while the mixer runs, until the dough ball comes together. Depending on the size of your eggs, you may need an additional 2-3 tablespoons of flour to bring the dough together. You should have a nice soft and pliable dough that you can touch with your finger and not be sticky. For ease of rolling the dough out, I like to divide it in half.
Roll one ball out into an approximate 10”x7” rectangle. Spread half of butter evenly over the top, then sprinkle half of the brown sugar on top of the butter, sprinkling/smoothing out with your hand. Sprinkle half of the cinnamon and nutmeg on top of that.
Use a pizza cutter or knife to cut strips, starting on the long side, approximately 1-1½ “ wide. You should get 9-10 if you cut 1½ “ strips and more than that if you cut 1” strips, totally your call and preference. Once strips are cut, roll up each strip one at a time, repeating with the other half of the dough, until all strips are rolled and in the pan.
Cover and allow to rise for 20-25 minutes in a warm place in your kitchen, preheating your oven to 350°.
When rolls are ready to go, remove the cover and slowly pour eggnog over the top of rolls, as well as around the sides. As the rolls bake, they will absorb the eggnog and create such a luscious texture.
Bake for 30-35 minutes or until browned. Remove from the oven and allow to cool while you prepare frosting.
Add all ingredients to a small mixing bowl and beat until fully combined, adding additional eggnog or powdered sugar to get the desired consistency.
You can frost the rolls while they’re still slightly warm or wait a bit longer to cool slightly, totally your call. For a fun touch, add some freshly grated nutmeg on top or bottled variety, but go easy on it, nutmeg is a very strong potent flavor.

Notes

RED POTATOES: provide more “bounce/elasticity” to use as the mashed potatoes in this recipe. Day old is key, as it gives the starch some time to settle. I make a standard mashed potato: peeling the potatoes and boiling til done. Then use milk + butter and some salt to mash the potatoes. I like to use a potato ricer for optimal creaminess. If you're using the "NIGHTSHADE FREE"option and using mashed sweet potatoes to make these rolls, you may need to adjust the amount of flour used by up to 3-4 tablespoons for optimal dough texture.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	434
Fat:	13 g
Carbohydrates:	69 g
Protein:	7 g
Cholesterol:	50 g
Sodium:	336 mg
Fiber:	2 g
Sugars:	34 g
Sugar Alcohol:	0 g
Calculated per serving.