A rich breakfast perfect for special occasions, like Christmas morning!
Adapted Recipe from Half Baked Harvest
Makes Twelve Rolls
The Ingredients
3.5 - 4 cups flour, plus more for dusting
1 packet Rapid Rise Yeast
2 tbsp brown sugar
1/4 tsp kosher salt
3/4 cup high quality eggnog, warmed (you can also use whole milk)
3 large eggs
1 tsp vanilla extract
1 stick (1/2 cup) salted butter, at room temperature
Filling
1/2 cup brown sugar
2 tbsp ground cinnamon
1 stick (1/2 cup) salted butter, at room temperature
1/2 cup white chocolate chips (optional)
Frosting
1/4 cups high quality eggnog, warmed
2 ounces white chocolate chips, melted
2 tsp vanilla extract
1.5 cups powdered sugar
The Instructions
Dough: In a standing mixer bowl, combine 3.5 cups flour, yeast, brown sugar, and salt. Add the eggnog, eggs, vanilla, and butter. Use the dough hook, and mix, about 4-5 minutes. If dough is sticky, add a 1 tbsp of flour at a time until dough is not sticky, but also not dry!
Cover bowl with a towel and let sit for an hour until dough has doubled.
While you wait, make the filling. In a bowl, combine the brown sugar and cinnamon. Mix. Grease a 9x13 pan.
Add flour to your cleaned countertop. Roll dough into a 10x16 rectangle. Spread the butter over the dough. Add the cinnamon sugar filling, and white chocolate chips and push slightly into the butter. Tightly roll the longest edge into a log. Pinch the edge to seal. Cut into 12-15 rolls. Place the rolls into the 9x13 pan. Preheat the oven to 350ºF. Cover with plastic wrap for 20-30 minutes to let rise.
Bake cinnamon rolls for 25-30 minutes until golden.
While baking, make the frosting. In a medium bowl whisk the eggnog, melted chocolate, and vanilla until combined. Add the powdered sugar and mix. Generously drizzle the frosting over the rolls and DIG IN!
NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.
*Nutritional breakdown includes white chocolate chips.
