These No Yeast Eggnog Cinnamon Rolls are an easy to make recipe for a holiday breakfast or brunch.
I always wanted to be the kind of Mom who baked bread from scratch, tucked homemade cookies into lunchboxes, and provided a hot, nutritious meal in the evenings for my family. I definitely had the lunchbox thing down. Home baked cookies went into my son’s lunch every day. I’ve always been mostly good at making sure we have a nice dinner to eat each night too (with the exception of the occasional frozen pizza/In n’ Out Burger downfall, of course!) And the homemade bread… I’ve baked on occasion. Working with yeast isn’t my favorite. This recipe for these ridiculously delicious Eggnog Cinnamon Rolls doesn’t use any yeast at all. And that’s a reason for celebration!
How to make No Yeast Eggnog Cinnamon Rolls:
The full printable recipe with ingredients and instructions is at the end of this post. This recipe begins by mixing the liquids: full-fat eggnog (it’s okay, just use it!), melted butter, and eggs.
The liquids are added to a simple dry mixture of flour, sugar, baking powder and salt. Everything is stirred with a wooden spoon until it comes together in a ball of dough. It will be a little bit sticky when you dump it onto your floured surface. Just work a small amount of flour into the dough until it’s no longer sticky and nice enough to roll out.
Roll out the dough on your floured surface. It will be a soft dough, but should be nice to work with. Sprinkle on a butter/sugar/cinnamon mixture, and roll up log-style. Gently slice the log into fourths, then cut each fourth into thirds. This will give you 12 rolls.
Carefully transfer the rolls to a greased round cake pan.
Bake and drizzle an eggnog glaze onto warm rolls.
Let it all soak in, baby!
And now they are ready to eat! They’re best when they’re warm… just out of the oven and steaming hot and fresh. They kind of melt-in-your-mouth that way. It’s perfectly okay to warm them up later though if you can’t manage to eat them all at once. Just a quick 20 seconds in the microwave and you’re back in business.
This is a nice treat to make for family or friends over the holiday season (or as long as you can find eggnog for sale!) It’s quick to make (because you don’t have to bother with that pesky yeast!), and it only makes a dozen so you won’t overeat, right? The eggs and the eggnog and the butter in the dough help to create a tender (not tough) cinnamon roll. The hint of eggnog flavor makes it holiday-appropriate, and the sugar/cinnamon put it over the top to create a most delightful breakfast or brunch treat. Enjoy!
Here are a few more cinnamon roll recipes you might like to try:
- Old Fashioned Cinnamon Rolls
- Make Ahead Cinnamon Rolls
- Slow Cooker Cinnamon Rolls
- No Yeast Cinnamon Rolls
- No Yeast Apple Cinnamon Rolls
No Yeast Eggnog Cinnamon Rolls
CINNAMON SUGAR FILLING:
- 4 tablespoons unsalted butter, at room temperature
- 1 cup packed brown sugar
- 1 tablespoon ground cinnamon
CINNAMON ROLL DOUGH:
- 2 cups all purpose flour
- 2 tablespoons granulated white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoons unsalted butter, melted
- ½ cup eggnog (don't use light!)
- 2 large eggs
- additional flour, as needed
- 3 tablespoons butter, melted
- 3 to 4 tablespoons eggnog
- 1 cup sifted powdered sugar
- Preheat the oven to 400 degrees F. Spray a 9-inch round cake pan with nonstick spray.
PREPARE THE FILLING:
- In a small bowl, combine the filling ingredients with a fork until well combined and crumbly.
PREPARE THE DOUGH:
- In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a separate bowl, whisk together the butter, eggnog and eggs. Add the wet ingredients to the dry ingredients and use a wooden spoon to stir until combined. Remove the dough to a floured surface, sprinkling in a little more flour as needed so the dough isn't sticky. Roll the dough out into a 12x8-inch rectangle. Sprinkle the dough with the filling mixture, then roll up the dough log style. Slice the roll in half, then cut each half in half. Cut each quarter into 3 equal slices. Carefully place the 12 cinnamon roll slices into the prepared pan, leaving a little space between each one. Bake 20 to 25 minutes, or until the rolls are golden brown and cooked through.
PREPARE THE ICING:
- In a medium bowl, whisk together the butter, 3 tablespoons eggnog and the powdered sugar until smooth. If it's a little too thick, add a little more eggnog to thin it out. Pour the icing over the warm rolls. Serve warm. Leftovers may be stored in a covered container in the refrigerator and enjoyed later (just warm up in the microwave).