These cinnamon rolls are fast to prepare: using a biscuit method with baking powder rather than a traditional bread method means there’s no kneading and no rising – you can prepare and bake these cinnamon rolls in less than an hour. Adding eggnog, and extra nutmeg, to the dough and glaze gives these cinnamon rolls a seasonal flair.
Quick Eggnog Cinnamon Rolls
Preheat oven to 425°F and grease a 9x13” pan.
To the bowl of a food processor fitted with the blade attachment add the Dough dry ingredients: flour, sugar, baking powder, cinnamon, nutmeg, and the cold butter. Pulse for 5-10 seconds until the butter is cut into pieces smaller than peas.
In a large mixing bowl whisk together the Dough wet ingredients: eggnog, sour cream, and egg.
Stir the flour/butter mixture into eggnog mixture until a dough forms.
On a floured surface roll out the dough into a rectangle slightly less than ¼” in thickness.
In a small bowl stir together Filling ingredients.
Spread filling evenly on the dough and roll up the dough.
Cut into approximately 18 cinnamon rolls, and place into the prepared pan.
Bake for 17-20 minutes or until lightly browned.
Meanwhile prepare the Glaze: Whisk together ingredients until smooth, adding more eggnog or powdered sugar to achieve your desired glaze consistency.
Drizzle the glaze over the baked rolls and enjoy.