The holidays are quickly approaching, and we know you are on the lookout for the perfect holiday brunch recipe. The search ends here with Eggnog Cinnamon Rolls. The eggnog adds a unique holiday twist, and the dough is made with wholesome spelt flour. Curl up next to the fire on a cold, holiday morning with this treat and a cup of coffee, and start the celebration!
Ingredients
Dough:
- 3 egg yolks
- 1 whole egg
- 3/4 cup eggnog
- 5 tablespoons unsalted butter, melted, plus more for the pan
- 1/4 cup natural cane sugar
- 1/2 teaspoon pumpkin pie spice
- 2-1/4 teaspoon rapid rise or instant yeast (from one standard packet)
- 2-1/4 cups unbleached all-purpose flour, plus more for rolling
- 1 cup spelt flour
- 1 tsp. sea salt
Filling:
- 3 tablespoons unsalted butter, room temperature
- 1 cup muscavado or light brown sugar
- 1/4 teaspoon fresh grated nutmeg
- 1 cup toasted pecan pieces
- 1/2 teaspoon vanilla extract
Icing:
- 3 ounces cream cheese, room temperature
- 1-1/2 cups powdered sugar
- 2-3 tablespoons eggnog
Instructions
In a stand mixer with the dough hook, mix together egg yolks, egg, eggnog, butter, sugar, and pie spice. Add the yeast and all-purpose flour and turn the mixer on to incorporate, about one minute, stopping occasionally to scrape down the bowl. Add spelt flour and sea salt. Knead with the dough hook on low speed until all the flour is absorbed, and continue to knead for another 5 minutes. It will be sticky but should begin to pull away from the sides and form a ball. If you aren’t getting a ball, add a sprinkle of flour until you do.
Oil a large mixing bowl and transfer dough to the bowl. Cover with a kitchen towel and let rise for two hours, or until doubled in volume.
In the meantime, make the filling. Combine the butter, brown sugar, nutmeg, pecans, and vanilla, and mash together with your fingers.
Butter a 9” x13” oven-proof dish (or dish of similar size). Lightly flour a work surface. Punch down the dough and transfer to surface, then roll it into a roughly 18-inch rectangle. Sprinkle filling across the dough rectangle, leaving a one-inch border. Roll dough lengthwise into a tight, 18-inch long spiral. Cut off the droopy ends and then cut the dough into 12 one-and-a-half-inch rolls. Place in the prepared dish with space between each for the final rise. Cover dish with plastic wrap and place in the fridge overnight (10 to 16 hours max).
Pull the buns out at least 30 minutes prior to baking to warm up slightly. Preheat the oven to 350°F. Bake on the middle rack for 30 minutes until just golden on the top but still tender.
While buns bake, make the icing. With a stand or hand mixer, beat the cream cheese, powdered sugar, and eggnog together.
Remove buns from the oven and, once they are starting to cool down, drizzle icing on the top. Serve warm or at room temperature.
