Eggnog Recipe for Sweet Skillet Breakfast Rolls
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We often look for that perfect seasonal dish to make for our loved ones over the holidays, and this Eggnog Recipe for Sweet Skillet Breakfast Rolls is just the ticket for that. The rich flavor of the eggnog, along with the decadent spices of the season, makes for a flaky treat that melts in your mouth.
Eggnog Recipe for Skillet Breakfast Rolls
You can make the rolls ahead of time, cover, and let “rise” in the fridge overnight. They will not rise as much as if you had them in a warm area for those three hours but take them out early enough in the morning to finish expanding so they are ready to bake.
What is eggnog made of?
As a featured item in this recipe, it just makes sense to ask. Traditional homemade eggnog is made of milk or cream, sugar, raw eggs, one or more alcoholic spirits, and spices, often vanilla or nutmeg and in some recipes, cloves. Some recipes call for the eggs to be separated so that the egg whites can be whipped until they are thick; this gives the drink a frothy texture.
Is Eggnog bad for you?
It’s too thick and delicious to be healthy. Just one cup of store-bought eggnog has 350 calories and 149 mg of cholesterol. Ugh. I like to think of Julia Childs in this situation. She lived to a ripe old age with the adage that “everything in moderation” would work. So, don’t have eggnog every single day. If you decide to make your eggnog, be sure to use pasteurized eggs because the old argument of “the booze will kill the germs,” doesn’t ensure safety.
Why do they only sell eggnog around Christmas?
Why don’t dairy manufacturers make eggnog all year long? Because it doesn’t sell. Demand for eggnog follows traditional consumption patterns that date back hundreds of years. The drink was a wintertime favorite of the British aristocracy, who took it warmly, mixed with brandy or sherry, to prevent spoilage. Let’s face it: who craves a nice thick glass of eggnog when it is 90 degrees out? Yuppers, no one. While this drives me nuts, it gives us two options:
- Buy the kind of eggnog that comes in a shelf-stable package. It has a decent shelf life and will get you almost to summer before you run out. I usually get the Borden brand here.
- Look up a good recipe and make your own eggnog. There are literally hundreds of recipes out there for this, but I like this one, without the rum for baking.
Eggnog Recipe Sweet Rolls
This recipe will serve six to seven people and only takes about ten minutes to make. It needs to rise, or rest, for about three hours. Add in the ythrity minutes to bake and the total time for this recipe is three hours and forty minutes.
You will need:
- 10-inch cast iron skillet
- 14 frozen dinner rolls
- 1/2 cup butter
- 1/4 cup sugar
- 2 tbsp. brown sugar
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- 1 tsp. nutmeg
For the Glaze:
- 2 cups powdered sugar
- 1/2 cup Eggnog
- 1 tsp. vanilla
- Thaw 14 frozen ( non-cooked ) dinner rolls. After they thaw about an hour, add them to your cast iron skillet. Cover with plastic wrap and allow to “rise” for 2 hours.
- Uncover the roll dough and prepare butter sauce.
- Melt the butter in a small bowl. Add the sugars and spices. Stir to combine.
- Lather the rolls with the butter mixture and make sure to cover evenly. Allow them to continue to rise for another 1 hour or more.
- Preheat the oven to 350 degrees. Place the cast iron in the oven to bake for 30 minutes.
- While the rolls are baking, prepare the eggnog glaze. In a small bowl, add your eggnog, vanilla and powder sugar. Mix until combined and glaze-like.
- Remove the rolls from the oven and let cool for ten minutes. Drizzle the glaze all over the top of them. Garnish with chocolate shavings. Serve warm.
Print off a copy of our recipe here:Eggnog-Recipe-for-Skillet-Breakfast-Rolls-1
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