All your breakfast — or brunch — dreams are about to come true with these one-hour cinnamon rolls.
They’re festive, fast and perfect for a holiday morning when you want something impressive without spending the whole day in the kitchen. Make them for brunch, serve them with a little eggnog on the side (or a cheeky boozy shot if you prefer), and enjoy warm, soft rolls topped with a silky eggnog glaze and a dusting of fresh nutmeg.
If you’ve followed this site for a while, you know I have a complex but devoted relationship with eggnog. I love eggnog lattes—especially iced ones—but I also prefer to keep that indulgence seasonal. Still, eggnog-flavored baked goods are where I’ve been lately, and these cinnamon rolls are a favorite twist.
As a kid I always enjoyed a small glass of eggnog each December. It felt festive and luxurious without going overboard. Now I love incorporating that flavor into recipes — and these rolls deliver it in abundance.
For several years I’ve made a favorite, slightly more time-intensive cinnamon roll recipe for Christmas morning, but when time is limited I turn to this one-hour version. It’s quick, straightforward and still yields soft, flavorful rolls that are perfect when you want them right away.
These are a fantastic option when you realize you want cinnamon rolls that morning — they won’t reach the same lofty rise as long-risen dough, but they bake up tender and delicious. The highlight is the eggnog glaze: creamy, lightly spiced and flecked with fresh nutmeg. It’s the perfect finishing touch.
For an easy gift or to save time on the big morning, you can prepare the rolls the night before and bake them the next day. You can also make extra pans and freeze them for future “breakfast emergency” moments — they freeze and reheat beautifully.
One Hour Cinnamon Rolls
Easy One Hour Eggnog Cinnamon Rolls
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Ingredients
- 2 3/4 cups all-purpose flour
- 2 tablespoons sugar
- 2 1/4 teaspoons active dry yeast
- 1/3 cup eggnog
- 1/4 cup unsalted butter
- 1/4 cup water
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 large eggs
Filling
- 6 tablespoons unsalted butter, melted
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
Eggnog Glaze
- 2 cups powdered sugar
- 1/4 cup eggnog
- 1/4 teaspoon freshly grated nutmeg
Instructions
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Preheat the oven to 350°F (175°C).
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In the bowl of a stand mixer, combine 2 cups of the flour, the sugar and the yeast.
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Heat the eggnog and butter in a small saucepan over low heat just until the butter melts. Remove from heat and let sit 2–3 minutes, then stir in the water and vanilla. With the dough hook attached, add the milk/butter mixture to the flour mixture and combine. Add the salt, cinnamon and eggs one at a time, beating well after each. The dough will be very sticky. Gradually add the remaining 3/4 cup flour and beat 2–3 minutes more until the dough comes together. It should still be slightly sticky. Let the dough rest in a bowl for 10 minutes.
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On a floured surface, roll the dough into approximately a 14×10-inch rectangle. Brush with the melted butter. Whisk together the sugar, cinnamon and nutmeg and sprinkle evenly over the dough. Starting at a long edge, roll the dough tightly and slice into 1-inch rounds. Arrange the rolls in a 10-inch round pan or a 9×9-inch square pan and let them rest for 5 minutes.
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Bake for 35–40 minutes, until golden brown on top. Remove from the oven and generously spoon the eggnog glaze over the warm rolls. Serve immediately.
Eggnog Glaze
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Whisk the powdered sugar, eggnog and nutmeg until smooth. If the glaze is too thick, add eggnog 1 teaspoon at a time. If too thin, whisk in more powdered sugar a tablespoon at a time until you reach the desired consistency.
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Isn’t that the most perfect cinnamon roll puff?