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Eggnog Cinna-Muffins

  • Author: Joscelyn Abreu
  • Total Time: 1 hour 50 mins
  • Yield: 14-16 muffins 1x


These treats are a hybrid of cinnamon roll in the convenience of a muffin! They have the delicious flavor of eggnog and are topped with a creamy, maple sweetened glaze!




  • 3 3/44 1/2 cups Unbleached All-Purpose Flour
  • 2 1/4 teaspoons active dry yeast (one .25 oz envelope)
  • 1/2 teaspoon salt
  • 1/41/2 teaspoon freshly grated nutmeg, optional
  • 1 1/4 cup warm eggnog (about 110 degrees F) Dairy-Free Recipe Here
  • 1/4 cup butter (very soft, can use dairy-free butter) or oil of choice
  • 2 tablespoons Maple Syrup



  • 8 oz cream cheese, softened (use dairy-free if needed)
  • 1/4 cup Maple Syrup
  • 1 teaspoon vanilla extract
  • 13 tablespoons eggnog or milk of choice, just until desired consistency is reached


  1. In a small sauce pan, melt the butter over low heat. Once melted, add the eggnog and stir just until warm (about 110ºF) Remove sauce pan from the heat and stir in the maple syrup and yeast. Let the yeast mixture sit for 5-10 minutes. Should be foamy.
  2. Meanwhile, combine together 2 cups of the flour, salt, and nutmeg in a large mixing bowl. Pour the yeast mixture into the flour and mix to combine. Mix in the egg. Begin adding flour slowly, by the 1/2 cupfuls, just until dough begins to hold together. Continue sprinkling flour in little by little until a soft dough forms. The amount of total flour varies on the humidity in your area, so it’s best to add it a little at a time to prevent adding too much.
  3. Take the dough out of the mixing bowl and knead on lightly floured surface until smooth and elastic, about 4-5 minutes. Place ball of dough into a clean and lightly greased mixing bowl to rise. Cover with a kitchen towel and let rise in a warm place for 1.5-2 hours, until double in size.
  4. Combine coconut sugar and cinnamon in a small bowl. Punch down the risen dough and place on a lightly floured surface. Roll dough out into a large rectangle with a rolling pin lightly dusted with flour. Use a pastry brush to spread the softened butter all over the dough. Sprinkle cinnamon sugar mixture all over the butter. Starting from the longest side of the rectangle, begin rolling up the dough as tightly as possible. Pinch the dough together at the end to close.
  5. To cut the rolls, I prefer to use plain dental floss instead of a knife. It cuts them easily without squishing the rolls. To do this, cut a piece of floss about 12-16 inches long. Slide floss under the roll and bring the ends up and cross over each other to cut each slice cleanly. Place rolls, cut side up, in greased muffin pan. You can also use muffin liners or follow this tutorial to make parchment paper liners, like in the photos above. This recipe makes a few over a dozen rolls. If you don’t have an extra muffin tin, you can place the extra rolls into a lightly greased/buttered round cake/pie pan. Cover pans with a kitchen towel and let rise in warm place until doubled in size, about 1 hour. Alternatively, you can cover the pan with plastic wrap and place pan in the refrigerator overnight. In the morning, remove the pan from the oven and let rise 30 minutes to one hour before baking.
  6. TIP: If your home is on the cooler side, you can make a warm environment for the bread to rise by boiling water and pouring it into a roasting pan on the lower rack of your oven. Alternatively, you can turn the oven on to the lowest setting (on my oven it’s 170ºF) for a few minutes. Turn the oven off and place the pans, covered with the towel, on the middle rack of the oven. Close the oven door and let rise until the dough has risen to almost double in size, about 45 minutes to an hour. Remove the muffin pans and the pan of water from the oven. Preheat the oven to 350ºF.
  7. Bake in preheated oven for 18 to 25 minutes or until muffins are puffed and a light golden brown. Let pans cool on a wire for 10-15 minutes while you make the glaze.
  8. To make the glaze, blend the softened cream cheese with a mixer until creamy. Slowly mix in maple syrup until well blended. Add the vanilla and eggnog a tablespoon at a time until it gets to your desired consistency. Spoon glaze over the top of each muffin.
  • Prep Time: 90 mins
  • Cook Time: 20 mins
  • Category: Bread, Dessert