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Eggnog Brioche Cinnamon Rolls

Eggnog brioche cinnamon rolls are soft, enriched rolls filled with brown sugar, cinnamon, and nutmeg, then finished with smooth cream cheese icing. The dough rises until puffy and bakes in a 9x13-inch pan until golden brown with set centers.
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Prep Time 30 minutes
Cook Time 30 minutes
Rise and rest 3 hours 10 minutes
Total Time 4 hours 10 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 cup eggnog for the dough
  • 2 tbsp eggnog for the icing
  • 0.33 cup granulated sugar
  • 2.25 tsp active dry yeast
  • 2 eggs large, room temperature
  • 4 cups all-purpose flour
  • 1 tsp fine salt
  • 0.5 cup unsalted butter softened, for the dough
  • 6 tbsp unsalted butter softened, for the filling
  • 2 tbsp unsalted butter softened, for the icing
  • 1 tsp neutral oil for the bowl
  • 2 tsp neutral oil for the work surface
  • 2 tsp neutral oil for the pan
For the filling
  • 0.67 cup light brown sugar packed
  • 1 tbsp ground cinnamon
  • 0.5 tsp ground nutmeg
For the icing
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 0.5 tsp vanilla extract

Equipment

  • 1 stand mixer
  • 1 9x13-inch baking pan

Method
 

Make the dough
  1. Warm 1 cup eggnog to 105-110°F.
  2. Stir the granulated sugar and yeast into the warm eggnog, then let stand for 5-10 minutes, until foamy.
  3. Whisk the eggs into the yeast mixture in the bowl of a stand mixer.
  4. Add the flour and salt, then mix with the dough hook on low until a shaggy dough forms, 2-3 minutes.
  5. With the mixer running on low, add 1/2 cup softened butter, one tablespoon at a time.
  6. Knead on medium-low for 8-10 minutes, until the dough is smooth, elastic, and tacky.
  7. Coat a bowl with 1 teaspoon neutral oil and transfer the dough to the bowl.
  8. Cover and let rise at room temperature for 1 1/2-2 hours, until doubled in size.
Fill and shape the rolls
  1. Coat a clean work surface with 2 teaspoons neutral oil.
  2. Brush a 9x13-inch baking pan with the remaining 2 teaspoons neutral oil.
  3. Turn out the dough and roll it into a 16x12-inch rectangle.
  4. Stir together the brown sugar, cinnamon, and nutmeg in a small bowl.
  5. Spread 6 tablespoons softened butter over the dough, leaving a 1/2-inch border along one long edge.
  6. Sprinkle the sugar mixture evenly over the butter.
  7. Starting at the opposite long edge, roll the dough into a log and pinch the seam closed.
  8. Cut the log into 12 equal rolls.
  9. Arrange the rolls cut-side up in the prepared pan.
  10. Cover and let rise for 45-60 minutes, until puffy.
  11. Heat the oven to 350°F during the final 20 minutes of rising.
Bake the rolls
  1. Bake for 25-30 minutes, until golden brown and the centers are set.
Make the icing
  1. Beat the cream cheese and 2 tablespoons softened butter in a medium bowl until smooth.
  2. Beat in the powdered sugar, remaining 2 tablespoons eggnog, and vanilla until smooth.
  3. Let the rolls rest in the pan for 10 minutes.
  4. Spread the icing over the rolls.

Notes

Roll the dough into a tight log and pinch the seam firmly to help the rolls keep their shape. Store covered in the refrigerator for up to 4 days; freeze baked rolls without icing for up to 2 months. For a dairy-free variation, use dairy-free eggnog, butter, and cream cheese.