These brown butter eggnog cinnamon rolls have a fluffy eggnog brioche dough filled with a brown butter, cinnamon sugar mixture, then topped with eggnog cream cheese frosting! They have a TON of eggnog flavor in both the dough and frosting for a fun breakfast you can enjoy on Christmas morning!
You can make these eggnog cinnamon rolls in one day or let them rise in the fridge overnight! I've included instructions for both options!
Using a stand mixer with a dough hook attachment, combine all dough ingredients (flour, brown sugar, instant yeast, salt, nutmeg, vanilla bean paste, eggs, brown butter, and eggnog) and mix on a low speed until the dough comes together as a smooth cohesive mass (5-10 minutes).
The dough should be slightly sticky. If it's too dry and won't come together, add an additional tablespoon or two of eggnog. If the dough is too sticky, add in an additional tablespoon or two of flour.
Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for 1 hour. It will roughly double in size.
Filling
While the dough is rising prepare the filling.
In a medium bowl, combine the softened brown butter, brown sugar, cinnamon, and nutmeg. Mix together until it forms a thick paste. Set aside.
Assembly
Grease the bottom and sides of a 9x13 inch baking dish and set aside.
Place the dough on a lightly floured work surface and roll into a large 13x15 inch rectangle. Try to make the edges as even as possible. If the dough keeps shrinking back as you roll it out, cover and let it rest for 5-10 minutes to help the gluten relax before rolling again.
Spread the brown sugar filling in an even layer over the top of dough, leaving about an inch of space at the top of the long end (this helps to seal the log).
Beginning at the long end, roll up tightly and pinch to seal. If desired, trim about ½ inch off of each end so that the log is 12 inches long.
For even slices, measure the dough and score the top at even intervals (about 1 inch apart).
Then using a very sharp serrated knife, or unflavored dental floss, cut the log into 12 1-inch pieces. [To cut with dental floss, break off a long piece and carefully slide underneath the dough. Then pull the ends of the floss and cross over the top. Pull gently to slice cleanly through the dough.]
Arrange the eggnog cinnamon rolls in the greased baking dish.
Same Day Option: Cover loosely and let rise at room temperature for about 1 hour or until the dough has puffed up and filled in some of the empty space.
Overnight Option: Cover the pan tightly with plastic wrap and place in the refrigerator to rise overnight (8-16 hours). The next morning, remove from the fridge at let rise at room temperature for 1 hour before baking.
Preheat the oven to 350°F.
Bake the eggnog cinnamon rolls for 20-30 minutes or until they are golden brown and cooked through. The filling will be bubbly.
Remove from the oven and let cool slightly while you make the glaze.
Cream Cheese Glaze
Using a hand mixer or stand mixer fitted with the paddle attachment, beat together the softened cream cheese and softened brown butter until fully combined and smooth. Then add in the powdered sugar and mix until fully incorporated.
Then slowly drizzle in the eggnog until the glaze reaches your desired consistency. [I like mine thick like frosting, but you can add in a little extra eggnog to make it more like a thin glaze.]
Spread the eggnog cheese frosting over the warm brown butter cinnamon rolls and enjoy with your favorite latte!
These brown butter eggnog cinnamon rolls are best eaten immediately, but you can cover and store in the fridge for up to 5 days. They can be stored either frosted or unfrosted! Tip: only frost the cinnamon rolls you're planning to eat right away and keep the extra frosting in the fridge!
Notes
When using instant yeast, you can just mix everything together! If you're using active dry yeast, it needs to bloom. So after adding the wet ingredients and sugar to the bowl, sprinkle the active dry yeast on top and let it sit for 5-10 minutes until it begins to foam.
Brown the butter: In a small saucepan, melt butter over medium heat. Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma. Once you see brown specs, stir for just a few more seconds (it browns super quickly). Remove from the heat and immediately pour into a different bowl to prevent it from burning. Let cool to room temperature. I recommend making the brown butter the night before you make the cinnamon rolls, so that it has time to fully cool to room temperature! Note: For every ½ cup (1 stick or 113g), you'll lose about 1 tablespoon (14g) to evaporation while cooking. So you can either add in an extra 1 tablespoon before browning, or if you're browning big batches, just make up the weight difference in your recipe with regular unsalted butter if needed.