Cinnamon Eggnog Rolls

Last eggnog post of the year… Promise!

When I came up with the idea for these, I was thinking about two things… “I want to make cinnamon rolls”, and  “I should finish that carton of eggnog”. Who says we can’t have it all? :-)

Although it seems that a fair amount of nog goes into these rolls, the flavour is actually quite delicate. I bumped up the flavour using eggnog extract (which I’ve been loving this Christmas baking season!)… If you can’t get eggnog extract, not to worry. The rolls will still be deliciously cinnamony with the bonus hint of eggnog.

Make the night before and serve them Christmas morning… Or make a batch to treat yourself for all your hard work gift wrapping, card writing, and decking of the halls. Just remember to share a couple; Santa’s watching ;-)

 

 

Cinnamon Eggnog Roll

 

 

Cinnamon Eggnog Rolls

Dough:

1 cup Vegan “Eggnog” (I used Vitasoy Holiday Nog), warm like a hot bath

1 tbsp Quick Rise Yeast

1/2 cup Canola Oil

3 tbsp Agave Nectar

1 tsp Apple Cider Vinegar

1/2 tsp Salt

3 – 3 1/2 cups All-Purpose Flour

Filling:

1/3 cup Margarine

3/4 cup Brown Sugar

2 tsp Cinnamon

1/2 tsp Nutmeg

Icing:

1 cup Icing Sugar

1/4 cup Vegan “Eggnog”

1/2 tsp Eggnog Extract (optional)

 

Prepare a 9 x 13 inch baking pan. I used parchment paper.

Place all the filling ingredients in a bowl and stir together until thoroughly combined.

In a large bowl, dissolve the yeast in the warm eggnog. Stir in oil, agave, vinegar, and salt. Add 3 cups of flour, one cup at a time, stirring until well incorporated. When dough becomes too stiff to stir, finish incorporating flour by kneading it in. Turn dough out onto a floured surface and knead until smooth and elastic, adding more flour if necessary (takes about 5 minutes).

Immediately roll out the dough into a rectangle (approximately 21 x 16 inches). Spread the filling over the dough, roll up, and cut into 12 rolls. Place rolls in the prepared baking pan and let rise for 45 – 60 minutes, until rolls have doubled in size.

Pre-heat oven to 350°F.

When rolls have finished rising, bake for 20-25 minutes, until golden brown. Allow to cool for 15 minutes before icing and serving.

To make the icing: sift the sugar to remove lumps, then stir all the icing ingredients together until smooth.

Makes 12 rolls.

 

 

11 thoughts on “Cinnamon Eggnog Rolls

    • Thank you Sarah :-) I’m surprised (but delighted) by the enthusiasm for my eggnog recipes (maybe because I’m not really a nog fan, myself).

    • Is traditional eggnog popular in Australia? I was thinking that maybe they figure it wouldn’t be a big seller… I believe that Silk also makes a nog, perhaps that’s available where you are?

Comments are closed.