Gingerbread Rolls with Eggnog Glaze -- Gingerbread Rolls with Eggnog Glaze take the classic cinnamon roll and give it a holiday spin. With the zing of ginger and sweet eggnog flavor, these buns make the perfect Christmas breakfast | wearenotmartha.com
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4.84 from 6 votes

Gingerbread Rolls with Eggnog Glaze

Gingerbread Rolls with Eggnog Glaze take the classic cinnamon roll and give it a holiday spin. With the zing of ginger and sweet eggnog flavor, these buns make the perfect Christmas breakfast.
Prep Time40 mins
Cook Time20 mins
Rising Time1 hr 20 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Keyword: Eggnog Recipes, Gingerbread Desserts, Holiday Breakfasts
Servings: 16 rolls
Author: Sues

Ingredients

  • 2 cups whole milk
  • 1/2 cup canola oil
  • 3/4 cup granulated sugar, divded
  • 2 1/4 tsp active yeast (1 packet)
  • 4 1/2 cups all-purpose flour, divided
  • 1/2 Tbsp salt
  • 1 1/2 Tbsp, plus 2 tsp ground ginger
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 sticks unsalted butter
  • 1 cup light brown sugar

Eggnog Glaze

  • 1 1/4 cup confectioners' sugar
  • 1/2 cup eggnog
  • 1/8 tsp ground nutmeg

Instructions

  • Heat milk, canola oil, and 1/2 cup sugar in a medium saucepan over medium heat until it's just about to come to a boil. Take the saucepan off the heat and let it cool for about 10 minutes.
  • Pour mixture into a large bowl and sprinkle the yeast over it. Let sit for one minute.
  • Add 4 cups of flour and mix together until just combined. Cover with a dishtowel, sit in a warm spot, and let rise for about an hour.
  • Remove towel and add salt, 2 tsp ginger, baking powder, baking soda, and remaining 1/2 cup of flour to the bowl and stir to combine.
  • On a lightly floured surface, roll the dough into a large rectangle, about 24×12 inches (if you don’t have enough space, you can cut the dough into two halves and do this in two batches).
  • Melt butter and pour almost all of it over the dough (saving about 1/4 cup).  Generously sprinkle brown sugar, remaining 1/4 cup granulated sugar, and remaining 1 1/2 Tbsp ginger over the butter.
  • Starting at the end farthest from you, roll the dough tightly toward you. Pinch end seams together. Cut the dough into 1-inch slices with a sharp knife.
  • Pour remaining butter into 2 9-inch pie dishes or tins. Place 7 or 8 rolls into each dish, being careful not to overcrowd. The rolls expand as they rise more. Cover the dishes with a dish towel, place in a warm place, and let them rise for about 20 minutes.
  • While the rolls are rising, pre-heat oven to 375 degrees.
  • Bake for 17-21 minutes, until the rolls are turning golden at edges.
  • Immediately drizzle eggnog glaze over the top of rolls and serve warm.

Eggnog Glaze

  • In a medium bow, whisk confectioners' sugar, eggnog, and nutmeg together.

Notes

  • If you want to get a head start on these rolls, after step 4,  you can cover bowl tightly with plastic wrap and finish rolling dough and forming rolls when ready.
  • If you want to save a pan of cinnamon rolls for later or prep them all ahead of time, after arranging rolls in pan, wrap tightly in saran wrap and place in refrigerator or freezer until ready to bake. Simply bring to room temperature and bake when ready.