Cranberry Eggnog Rolls
Soft, fluffy, and bursting with holiday cheer, these Cranberry Eggnog Rolls are the perfect festive treat for your holiday gatherings! Infused with the warm, creamy flavor of eggnog and studded with tart dried cranberries, these rolls are an inventive twist on the classic cinnamon roll. The dough is enriched with warm eggnog and butter, creating a tender, pillowy base that wraps around a spiced brown sugar and cranberry filling. Finished with a luscious eggnog glaze, each bite is a harmonious blend of sweet, tangy, and comforting holiday flavors. Ideal for brunch, dessert, or a cozy winter morning, these rolls are easy to make and guaranteed to fill your home with the irresistible aroma of the holidays.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.25 cups Granulated sugar
- 1 teaspoons Salt
- 2.25 teaspoons Instant yeast
- 1 cups Eggnog (warm, approx. 110°F)
- 0.25 cups Unsalted butter (melted)
- 2 Large eggs
- 1 cups Dried cranberries
- 0.5 cups Brown sugar (for filling)
- 1 tablespoons Ground cinnamon (for filling)
- 0.25 cups Unsalted butter, softened (for filling)
- 1 cups Powdered sugar (for glaze)
- 2 tablespoons Eggnog (for glaze)
- 0.5 teaspoons Vanilla extract (for glaze)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and instant yeast.
In a separate small mixing bowl, whisk together the warm eggnog, melted butter, and eggs.
Gradually add the wet ingredients into the dry ingredients, mixing until a dough forms.
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. If using a stand mixer with a dough hook, knead for about 5-6 minutes on medium speed.
Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
Once the dough has risen, punch it down to release any air bubbles. Roll it out on a floured surface into a roughly 12x18-inch rectangle.
Spread the softened butter evenly over the rolled-out dough.
In a small bowl, mix the brown sugar and ground cinnamon. Sprinkle the mixture evenly over the buttered dough, then scatter the dried cranberries on top.
Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal.
Cut the log into 12 equal slices (about 1.5 inches each) and place them in a greased 9x13-inch baking dish, cut side up.
Cover the rolls with a kitchen towel and let them rise again for 30-40 minutes, or until puffy.
Preheat the oven to 350°F (175°C).
Bake the rolls for 20-25 minutes, or until lightly golden brown.
Allow the rolls to cool for 10 minutes while you prepare the glaze.
To make the glaze, whisk together the powdered sugar, eggnog, and vanilla extract in a small bowl until smooth.
Drizzle the glaze over the warm rolls and serve immediately. Enjoy your festive Cranberry Eggnog Rolls!
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 196 mg | 9% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 33.8 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 104 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
