Eggnog Cinnamon Rolls

  • For the Cinnamon Rolls:
  • 1 cup warm Shamrock Farms Eggnog (110°F)
  • 2 eggs, room temperature
  • 1/3 cup butter, melted
  • 4-1/2 cups bread flour
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 2-1/2 teaspoons yeast
  • For the filling:
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 tsp. ground cardamom
  • 2 tsp. ground allspice
  • 1/3 cup melted butter
  • For the frosting:
  • 4 oz. cream cheese, softened
  • 1/4 cup Shamrock Farms Eggnog
  • 1/2 tsp. ground cardamom
  • 4 cups powdered sugar
Cooking instructions
  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. After the has finished turn it out onto a lightly floured surface, cover and let rest for 10 minutes. Meanwhile, in a small bowl, combine granulated sugar, brown sugar, cardamom, and allspice.
  3. Roll dough into a 16x21-inch rectangle. Evenly spread butter over the dough and sprinkle the sugar mixture over the top. Starting on the long side, roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400°F.
  4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together all of the frosting ingredients. Spread frosting on warm rolls before serving.
  5. Note: If you do not have a bread machine, you can still make this recipe! Start by dissolving the yeast in the warm eggnog in a large bowl. To the yeast mixture, add the sugar, butter, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a lightly greased bowl, cover and let rise in a warm place about 1 hour, or until doubled in size. Then pick up in the original recipe with rolling out the dough.