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Lightened-Up Eggnog Cinnamon Rolls

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These Lightened-Up Eggnog Cinnamon Rolls with Nutmeg Glaze have all the cozy holiday flavor you’re craving, but they won’t leave you needing a nap afterward. Made with Greek yogurt, whole wheat pastry flour, and less sugar, they’re a healthier twist on a classic Christmas morning treat.

Ingredients

Scale
  • 2 ½ cups (315g) whole wheat pastry flour
  • 1 cup (125g) all-purpose flour
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • ¾ cup (180ml) warm eggnog (about 110°F)
  • ¼ cup (60g) plain Greek yogurt, room temperature
  • 2 tablespoons (30ml) honey
  • 1 large egg, room temperature
  • 2 tablespoons (28g) unsalted butter, melted and cooled slightly
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ⅓ cup (67g) light brown sugar, packed
  • 2 tablespoons (28g) unsalted butter, very soft
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • Pinch of salt
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons (30-45ml) eggnog
  • ¼ teaspoon ground nutmeg, freshly grated if possible
  • ½ teaspoon vanilla extract

Instructions

  1. Activate the yeast: In the bowl of a stand mixer, combine warm eggnog (about 110°F) with honey. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
  2. Mix the dough: Add Greek yogurt, egg, melted butter, salt, and nutmeg to the yeast mixture. Stir gently. Add whole wheat pastry flour and ½ cup all-purpose flour, then mix on low speed with dough hook until a shaggy dough forms.
  3. Knead: With mixer on medium-low, gradually add remaining all-purpose flour until dough pulls away from sides. Knead 5-7 minutes (or 8-10 minutes by hand) until smooth and elastic. Dough should be slightly tacky but not sticky.
  4. First rise: Form dough into a ball and place in a lightly greased bowl, turning once to coat. Cover and let rise in a warm spot for about 45 minutes, until doubled in size.
  5. Prepare filling: While dough rises, mix brown sugar, cinnamon, nutmeg, and salt in a small bowl. Ensure 2 tablespoons butter for filling is very soft.
  6. Roll out dough: Punch down risen dough and turn onto a lightly floured surface. Roll into a 12×9-inch rectangle, about ¼-inch thick.
  7. Add filling: Spread soft butter evenly over dough, leaving a ½-inch border on one long edge. Sprinkle cinnamon-sugar mixture over butter, pressing gently into dough.
  8. Roll it up: Starting from the long edge opposite the clean border, roll dough tightly into a log. Pinch seam to seal. Cut log into 8 equal rolls, about 1½ inches each.
  9. Second rise: Place rolls cut-side up in a greased 9-inch round baking pan, spacing evenly. Cover and let rise for 25-30 minutes until puffy and touching.
  10. Bake: Preheat oven to 350°F. Bake rolls for 20-25 minutes until golden brown and a toothpick inserted in center comes out clean.
  11. Make glaze: While rolls cool for about 10 minutes, whisk together powdered sugar, 2 tablespoons eggnog, vanilla, and nutmeg. Add more eggnog a teaspoon at a time until thick but pourable.
  12. Glaze and serve: Drizzle glaze over warm rolls. Serve immediately or let sit for a few minutes so glaze sets slightly.

Notes

Temperature matters: cold ingredients slow down yeast. Take egg, yogurt, and butter out of fridge 30 minutes before starting. Warm eggnog for yeast should be about 110°F. Don’t over-flour your surface. Cut rolls cleanly with a sharp knife or unflavored dental floss. Start checking baking at 18 minutes. If tops brown too fast, tent with foil. Don’t skip salt. For make-ahead: assemble through step 8, refrigerate overnight, let sit at room temperature 30 minutes before baking. Store leftovers in airtight container at room temperature for up to 2 days. Freeze baked, unglazed rolls for up to 3 months.

Nutrition

Keywords: eggnog cinnamon rolls, lightened-up cinnamon rolls, healthy cinnamon rolls, Christmas breakfast, holiday brunch, eggnog recipe

Find it online: https://cooksyla.com/lightened-up-eggnog-cinnamon-rolls-best-easy-recipe/