Nothing says the weekend or a special occasion/Holiday like warm homemade Cinnamon Rolls! Last year I was determined to find the BEST recipe out there and finally around Christmas discovered this recipe by the Half Baked Harvest. I sub the dairy for dairy free and it they still turn out perfectly and are such a crowd pleaser!! You can also use Egg Nog instead of milk to make it more holiday-ish!
Let us know if you try these and what you think!
Ingredients
- 3 1/2 – 4 cups all-purpose flour, plus more for dusting
- 1 packet Rapid Rise Yeast
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 3/4 cup milk, warmed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 stick (1/2 cup) salted butter, at room temperature
Filling
- 1/2- 3/4 cup brown sugar
- 2 tablespoons ground cinnamom
- 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 teaspoons vanilla extract
- 1 1/2 cups powdered sugar
Instructions
- 1. To make the dough. In the bowl of a stand mixer, combine 3 ½ cups flour, the yeast, brown sugar, and salt. Add the eggnog, eggs, vanilla, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining ½ cup of flour a little at a time. It’s better to have a stickier dough rather than a dry dough, so add flour 1 tablespoon at a time.
- Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until the dough has doubled in size.
- Meanwhile, make the filling. In a small bowl, combine the brown sugar, and cinnamon. Line a 9×13 inch baking dish with parchment.
- Lightly dust your work surface with flour. Turn out the dough, punch it down, and roll it into a rectangle about 10 x 16 inches. Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar, and then the white chocolate chips, evenly over the butter and lightly push into the butter. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls into the prepared baking dish. Cover with plastic wrap and let rise 20-30 minutes.
- Preheat the oven to 350 degrees F. Bake the rolls for 25 to 30 minutes, or until golden brown.
- Meanwhile, make the frosting. In a medium bowl, whisk together the eggnog, melted white chocolate, and vanilla until combined. Add the powdered sugar and mix well. Spread the frosting onto the warm rolls. Serve and enjoy!
Notes
To Make Ahead: prepare the rolls through step 4. Do not let the rolls rise at room temp. Cover the rolls and place in the fridge (up to overnight). When ready to bake, remove the rolls from the fridge 30 minutes prior to baking, then bake as directed.
To Prepare and Freeze: assemble the rolls through step 4, then cover the pan and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed.
To Bake and Freeze: bake the rolls as directed and let cool completely. Cover well and freeze for up to 3 months. Thaw and warm, then frost before serving.
To Use Active Dry Yeast: Mix 1 packet (2 1/4 teaspoons) active dry yeast with the warm eggnog/milk and the brown sugar. Let sit 5-10 minutes, until bubbly and foamy on top. Add the flour and follow the directions as listed for the remainder of the recipe.