The holiday season is a time for indulging in delicious treats, and these MapleNog (Eggnog) Fluffy Brioche Cinnamon Rolls are no exception. Combining the rich flavors of eggnog and maple syrup with the soft, pillowy texture of brioche dough, this cinnamon roll recipe is sure to become a holiday favorite.
As the holiday season approaches, the aroma of warm spices and sweet treats fills our kitchens, leaving us to crave a little indulgence in festive traditions. But while white and brown sugar are common companions to holiday baking, this recipe for homemade cinnamon rolls takes a delicious and natural detour by embracing the sweetness of pure maple syrup and coconut sugar.
These natural sweeteners offer more than just sweetness; they unlock a world of unique flavor profiles and potential health benefits. Let's explore why maple syrup and coconut sugar make these MapleNog Cinnamon Rolls a delightful and mindful indulgence.
More than just a pancake topping, pure maple syrup is a liquid treasure extracted from the sap of maple trees. It boasts a complex flavor profile with notes of caramel, toffee, and vanilla, adding a depth of sweetness that transcends ordinary sugar.
Beyond its deliciousness, maple syrup is packed with antioxidants and minerals like manganese, zinc, and potassium. While it has a slightly higher glycemic index than white sugar, it contains oligosaccharides that slow down sugar absorption, preventing blood sugar spikes and crashes. This makes maple syrup a potentially healthier choice for those seeking sustained energy release.
Made from the sap of coconut palm flowers, coconut sugar offers a subtly sweet flavor similar to brown sugar. Its natural composition, being unrefined, retains some of the nutrients present in the sap, including potassium, magnesium, and iron. While the nutritional content varies depending on processing methods, it still presents a potentially healthier alternative to white sugar.
Coconut sugar also boasts a lower glycemic index than white sugar, meaning it causes a smaller rise in blood sugar levels. This makes it a more mindful choice for those seeking to manage their blood sugar levels or simply looking for a healthier sweetener option.
Natural sugars like maple syrup and coconut sugar offer more than just health benefits; they unlock a world of unique flavor profiles and textures. Maple syrup's caramel notes enhance the cinnamon spice in these rolls, while the subtle sweetness of coconut sugar complements the eggnog perfectly.
These natural alternatives also impact texture. Maple syrup's liquid nature makes the rolls denser and more moist, while coconut sugar's coarser texture adds a satisfying chewiness reminiscent of brown sugar.
The Natural Sweetness of the Season
By incorporating natural sugars like maple syrup and coconut sugar into your holiday baking, you can explore new flavor dimensions and potentially add some additional nutrients to your festive treats. Enjoy the sweet magic of nature's sugars and indulge in these delectable MapleNog Cinnamon Rolls while adding a little nourishment.
So, grab your ingredients and step into the kitchen. Let the intoxicating aroma of spices fill your home as you bake these delicious homemade cinnamon rolls.
Remember, there are zero rules, but with natural sugars like maple syrup and coconut sugar, indulging in the sweetness of the season becomes a mindful and delightful experience.
These are a perfect holiday morning treat. Make the dough the day before and after the second rise, cover them with plastic or beewax wrap and place the MapleNog (Eggnog) Cinnamon Rolls in the refrigerator overnight. Then the next morning, place them in the preheated oven and let the smells of the holidays linger through your home.
The Natural Sugar Switch
Now let's remember that with the use of natural sugars, the flavor will be a little less sweet than traditional cinnamon rolls or cinnamon buns. Personally, this my preference, but I know my 16 year old would quickly disagree. If you have ever made desserts with natural sugars, than you know what I am talking about. Now if this is your first time using natural sugars, you may miss the taste of regular sugar, or you may love the balance these homemade cinnamon rolls. Either way, if you are wanting to utilize more natural sugars this is delicious recipe.
Knead with Ease
This dough is very delicate, so treat it kindly and your taste buds will be rewarded. Depending on your climate you may need to add extra flour while kneading the dough. Initially, it will be VERY sticky Knead the dough for 8-10 minutes, about 300 turns (of the dough), until it becomes smooth.
If kneading by hand seems a little daunting, you can also knead the dough in your stand mixer with the dough hook attachment, add 1-2 tablespoons at a time to help prevent sticking to the sides of the bowl.
You will know you are done kneading when you lightly stick your finger in the dough and press down. If the indentation bounces back quickly, your cinnamon roll dough is ready for the first dough rise.
- Active dry yeast (One envelope)
- Warm water (105˚ to 115˚)
- Unsalted butter, melted
- Pure maple syrup
- Coconut sugar
- Fine sea alt
- Pure vanilla extract
- Unbleached all-purpose flour (plus one cup for kneading dough)
- Unsalted butter, softened
- Ground cinnamon
- Pure vanilla extract
- Coconut sugar
- Fine sea salt
Topping: MapleNog Buttercream Frosting
- Unsalted butter, softened
- Cream cheese (room temp)
- Pure maple syrup
- Coconut sugar
- Fine sea salt
See recipe card for quantities.
- Activate the Yeast: In a small bowl, combine the yeast and warm water. Let sit for 10 minutes, until the yeast is foamy.
- Mix Wet Ingredients: In a large bowl or bowl of a stand mixer, whisk together the melted butter, maple syrup, coconut sugar, salt, vanilla, eggnog, and beaten eggs.
- Combine Wet and Dry Ingredients: Gradually add the 4 cups of flour to the wet ingredients, a little bit at a time, mixing until a shaggy dough forms. You may nee to add additional flour, 1 tablespoon at a time, until the dough just comes together.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and springy. Add more flour if necessary to prevent sticking.
- First Rise: Place the dough in a greased bowl, cover with plastic or beeswax wrap, and let the cinnamon roll dough rise in a warm place for 2-3 hours, or until doubled in size.
- Prepare the Filling: In a small bowl, combine the softened butter, cinnamon, vanilla extract, coconut sugar, salt, and eggnog. Mix well until smooth.
- Shape the Rolls: Punch down the dough and roll it out on a lightly floured surface into a rectangle about 16 inches long and 10 inches wide.
- Spread the Filling: Evenly spread the filling over the dough, leaving a ½-inch border around the edges.
- Roll and Slice: Starting from the long end, tightly roll up the dough. Cut the roll into 8 or 16 slices with a very sharp knife or unflavored dental floss.
- Second Rise: Place the rolls in a greased 9x13 baking dish, cut-side up. Cover the dish with plastic or beeswax wrap and let the rolls rise in a warm place for 45 minutes to an hour. If you are baking the next day, place the covered cinnamon rolls in the refrigerator overnight, then move on to the baking instructions.
- Bake: Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown and the temperature is between 195˚ and 205˚F.
- Frosting: While the cinnamon rolls are baking prepare the MapleNog Butter Cream Frosting. In a medium bowl mix the frosting ingredients until they are combined and the buttercream is smooth.
- Cool and Frost: Let the rolls cool for 15-20 minutes before frosting with the MapleNog Buttercream Frosting.
- Flour: Substitute all-purpose flour with a gluten-free blend such as Bob's Red Mill 1-to-1 Gluten-Free Baking Flour or King Arthur Gluten-Free Multipurpose Flour.
- Yeast: Use gluten-free yeast like Fleischmann's RapidRise Gluten-Free Yeast or SAF Gold Instant Gluten-Free Yeast.
- Thickener: Add 1-2 tablespoons of xanthan gum or guar gum to the dough for better texture.
- Butter: Use vegan butter sticks or margarine like Earth Balance or Miyoko's Kitchen Cultured Vegan Butter.
- Eggs: 1 tablespoon ground flaxseed mixed with 3 tablespoons water and let sit for 5 minutes.
- Milk: Use plant-based milk like almond milk, soy milk, or oat milk.
- Cream cheese: Substitute cream cheese with vegan cream cheese alternatives like Kite Hill Cream Cheese or Tofutti Better Than Cream Cheese.
- Maple syrup: Substitute maple syrup with brown sugar.
- Coconut sugar: Substitute coconut sugar with white sugar or brown sugar
Note: Remember that substituting ingredients may affect the taste and texture of the recipe slightly. Experiment to find what works best for you.
- Spices: Experiment with different spices like ginger, nutmeg, or cardamom for a different flavor profile.
- Nuts: Add chopped nuts like walnuts, pecans, or almonds to the filling for a crunchy texture.
- Fruits: Add dried fruits like cranberries or cherries to the filling for a burst of sweetness and tartness.
- Frosting: Make a simple glaze with powdered sugar and milk instead of the MapleNog Butter Cream.
- Large mixing bowl
- Stand mixer (optional)
- Rolling pin
- Silicone baking mat or lightly floured surface
- Sharp knife
- 9x13 baking dish
- Wire cooling rack
- Electric mixer (for frosting)
- Let the rolls cool completely on a wire rack or in their baking dish before storing. This prevents condensation from forming and making the rolls soggy.
- If planning to serve the rolls within a few hours, you can store them loosely covered at room temperature.
- For longer storage (up to 2 days), store the rolls in an airtight container in the refrigerator. This will help them maintain their moisture and flavor.
- The rolls can be frozen for up to 3 months. Let them cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe container. Thaw overnight in the refrigerator before warming.
- Reheat the rolls gently in a preheated oven at 325°F (150°C) until warmed through. Alternatively, microwave individual rolls for a few seconds until warmed.
- If you're frosting the rolls, wait until they're cool before applying the frosting. Store frosted rolls in the refrigerator or freezer.
- To prevent the rolls from drying out, you can add a moist paper towel to the container before storing them.
- If you're freezing the rolls without frosting, you can frost them after thawing.
- Leftover frosting can be stored in an airtight container in the refrigerator for up to 1 week.
Yes, you can make the dough for the MapleNog Cinnamon Rolls ahead of time and store it in the refrigerator for up to 2 days. Let it come to room temperature before shaping and baking. section for your primary keyword, and answer them here
Yes, you can use any type of milk you like in this recipe. Whole milk will result in richer rolls, while skim milk will produce lighter rolls. You can also use plant-based milk like almond milk, soy milk, or oat milk.
Yes, you can substitute the maple syrup with brown sugar, honey, or agave nectar. However, the flavor of the rolls will be slightly different.
MapleNog (Eggnog) Fluffy Brioche Cinnamon Rolls
- 1 Large mixing bowl
- 1 strong wooden spoon Stand mixer (optional)
- 1 Rolling Pin
- 1 silicone baking mat or lightly floured surface
- 1 sharp knife or unflavored dental floss
- 1 9x13 baking dish
- 1 spatula
- 1 wire cooling rack optional
- 1 electric mixer (for frosting) or a whisk and a lot of determination
- 2 ¼ teaspoon active dry yeast One envelope or 8 grams
- ½ cup warm water (105˚ to 115˚F) 105 grams
- ½ cup unsalted butter, melted 85 grams
- ¼ cup pure maple syrup 95 grams
- ¼ cup coconut sugar 96 grams
- 1 teaspoon fine sea salt 10 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1 cup organic eggnog 254 grams
- 2 large eggs 104 grams beaten
- 4 cups organic unbleached all-purpose flour 600 grams (+ one cup for kneading dough)
- ¼ cup butter, softened 32 grams
- 1.5 tablespoon ground cinnamon 18 grams
- 1 teaspoon pure vanilla extract 5 grams
- ⅔ cup coconut sugar 65 grams
- ¼ teaspoon fine sea salt 1 gram
- 1 tablespoon organic eggnog 10 grams
MapleNog Buttercream Frosting
- 4 tablespoons softened unsalted butter 57 grams
- 4 tablespoons cream cheese (room temp) 56 grams
- 1 tablespoon pure maple syrup 28 grams
- 2 tablespoons coconut sugar 14-28 grams
- ¼ teaspoon fine sea salt 1 gram
- 1 tablespoons organic egg nog 14 grams
- In a small bowl, combine the yeast and warm water. Let sit for 10 minutes, until the yeast is foamy.
- In a large bowl, whisk together the melted butter, maple syrup, coconut sugar, salt, vanilla, eggnog, and beaten eggs.
- Gradually add the 4 cups of flour to the wet ingredients, mixing until a shaggy dough forms. Add additional flour, 1 tablespoon at a time, until the dough becomes smooth and elastic.
- Turn the dough out onto a lightly floured surface and knead for 10 minutes, until smooth and springy. Add more flour if necessary to prevent sticking.
- Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 2-3 hours, or until doubled in size.
- In a small bowl, combine the softened butter, cinnamon, vanilla extract, coconut sugar, salt, and eggnog. Mix well until smooth.
- Punch down the dough and roll it out on a lightly floured surface into a rectangle about 16 inches long and 10 inches wide.
- Evenly spread the filling over the dough, leaving a ½-inch border around the edges.
- Starting from the long end, tightly roll up the dough. Cut the roll into 8 or 16 slices.
- Place the rolls in a greased 9x13 baking dish, cut-side up. Cover the dish with plastic wrap and a kitchen towel, let the rolls rise in a warm place for 45 minutes.
- Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown. While rolls are baking make the frosting.
- Let the rolls cool for 15-20 minutes before frosting with the MapleNog Buttercream Frosting.
- Add all the frosting ingredients into a medium sized bowl and whip until all the ingredients are well incorporated and the frosting is smooth. You can use a whisk and some muscle, you can also use your stand mixer whisk, or a hand mixer.
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- Wash your hands thoroughly with soap and water before handling the dough.
- Use clean utensils and equipment.
- Make sure the eggs are fresh and at room temperature.
- Don't undercook the rolls. The internal temperature should reach 190-200°F for safe consumption.
- Cool the rolls completely before frosting.
- Store leftover rolls in an airtight container in the refrigerator for up to 2 days.
- Reheat the rolls in the oven or microwave until warmed through.