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​MapleNog (Eggnog) Fluffy Brioche Cinnamon Rolls

Karolina Longoria
As the holiday season approaches, the aroma of warm spices and sweet treats fills kitchens, beckoning us to indulge in festive traditions. But while white and brown sugar are common companions to holiday baking, this recipe takes a delicious and natural detour by embracing the sweetness of pure maple syrup and coconut sugar.
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Prep Time 30 minutes
Cook Time 25 minutes
Rise Time 3 hours
Total Time 3 hours 55 minutes
Course Dessert
Cuisine American

Equipment

  • 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

Ingredients
  

Dough:

  • 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)

Filling:

  • 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

Instructions
 

  • 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.

Notes

This is a very tender dough, so you will want to be gentle when rolling it together to create the cinnamon swirl of the rolls.
Keyword breakfast, sweets
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