About a month ago I made cinnamon buns for the first time ever (go me!) and was so impressed with them. So much so, that I thought I could make an eggnog version of them for Christmas and continue this eggnog baking streak I have going. So here’s
my version of eggnog cinnamon buns! Enjoy :)
Eggnog Cinnamon Buns (adapted from this recipe. Directions are the same, just some of the ingredients are changed)
- 2 1/4 cups flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 package of instant yeast (1 packet = 2 and 1/4 teaspoons)
- 1/2 cup eggnog
- 1/4 cup water
- 2 1/2 tablespoons butter
- 1 egg
- 3 tablespoons butter, softened to room temperature
- 1 tablespoon cinnamon
- 1/4 cup brown sugar
- 1 teaspoon of nutmeg (a bit more if you really like nutmeg)
- 3/4 cup icing sugar
- 1 1/2 tablespoons eggnog
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
In a large mixing bowl combine flour, sugar, salt, and yeast. Set aside.
In a microwave safe bowl combine water, milk, and butter and heat in microwave at 30 second increments until the butter is melted and mixture is hot to touch.
Pour the liquid mixture into the flour mixture, add egg, and stir.
If dough is still sticky add some more flour in a little at a time. Dough is ready when when it gently pulls away from the side of the bowl and has an elastic consistency.
On a lightly floured surface, knead the dough for 3-4 minutes. And if you have no idea how to do that properly check out this handy video.
Place the dough in a lightly greased bowl and let it rest for about 10 minutes.
While the dough is resting make the filling. Combine softened butter, cinnamon, nutmeg, and brown sugar in a bowl and mix until it’s like a paste.
When the 10 minutes is up, sprinkle some flour on your work surface and roll out the dough with a rolling pin until you have a 14×8 inch rectangle. Try and make the edges a straight and square as you can.
Edit: I’ve started making fewer buns so that they’re bigger. I roll pretty much the same size, but roll it from the short end instead of the long end. This gets more swirls and bigger buns. Makes about 8 instead of 12.
Spread the filling mixture evenly on the dough getting fairly close to the edges.
Starting on the long side roll up the dough tightly. The tighter and more rolls you do the more “swirls” you’ll get in each bun.
Cut into 12 even pieces and place them in a lightly greased pan. You can use a 9 inch pie plate or an 8×8 baking dish.
Turn your oven on to 200°F and then turn it off again. Loosely cover the pan of rolls with aluminium foil and place in the oven to rise for 60-90 minutes. After they’ve doubled in size take them out and preheat the oven to 375°F.
Bake for 25-30 minutes or until they are lightly browned. If they’re browning too quickly you can cover them with foil after 15 minutes and bake them like that for the remaining time.
To make the icing combine all the icing ingredients and stir until smooth. If you like thinner glaze then add a bit more eggnog, and if you like thicker icing then add more icing sugar. Drizzle over top of the buns right before serving. Yum!