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Vanilla Spice Eggnog Buns
This is our new favorite holiday breakfast.
By Greg Lofts
Yields:
12 serving(s)
Prep Time:
45 mins
Total Time:
5 hrs
Cal/Serv:
439
Bring holiday flavors to a snowy morning classic with these Vanilla Spice Eggnog Buns. Fresh Shamrock Farms Vanilla Spice Eggnog—a staple in our fridge all holiday season long—is used to boost flavor in both the dough and frosting. (A dusting of snowflake sprinkles would take them even further over the top on a wintry day.)
Bread flour is worth seeking out for this recipe, as it contains more protein than all-purpose flour, creating a better structure and chew that’s ideal for yeasted doughs like this. If you don’t have a stand mixer, you can roll up your sleeves and knead the dough by hand in a large bowl.
To make these the night before, follow the recipe through assembly step 2. The covered baking dish can be refrigerated for up to 24 hours; bring it to room temperature two hours before baking for a morning treat. And tempting as it may be to eat the buns hot from the oven, they must cool to ensure they’re fully cooked with the properly tender, airy texture. Without cooling, they will be gummy and dense.
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Ingredients
For The Dough
- 1 1/2 cups
Shamrock Farms Vanilla Spice Eggnog, gently warmed (110˚)
- 1 Tbsp.
or 2 (1/4-oz.) packets active dry yeast
- 1/2 cup
granulated sugar
- 3 3/4 cups
unbleached bread flour, plus more for dusting
- 1 1/2 tsp.
kosher salt
- 1/2 cup
unsalted butter (1 stick), room temperature
For The Filling
- 3/4 cup
packed light brown sugar
- 1 Tbsp.
ground cinnamon
- 1/2 tsp.
kosher salt
- 1/4 tsp.
black pepper
- 6 Tbsp.
unsalted butter (3/4 stick), plus more for baking dish, room temperature
For The Frosting
- 4 oz.
cream cheese, room temperature
- 1/3 cup
confectioners’ sugar, sifted
- 1/4 cup
- 1/4 tsp.
kosher salt
Directions
Dough
- Step 1In the bowl of a stand mixer, combine eggnog and yeast; let stand until foamy and fragrant, about 5 minutes. Stir in granulated sugar, flour, and salt until a sticky, ragged dough forms.
- Step 2Transfer bowl to the stand mixer fitted with the dough-hook attachment. Beat on medium-low, adding the butter 1 tablespoon at a time until incorporated.
- Step 3Increase speed to medium-high and beat, scraping down the sides of the bowl occasionally in the first few minutes, until dough pulls away on its own and starts to make a slapping sound. Continue beating until smooth, elastic, and tacky but no longer sticky, 10 to 12 minutes total. Cover bowl with a damp tea towel or plastic wrap and let stand at room temperature until doubled in size, 1½ to 2 hours.
Filling, Assembly, and Frosting
- Step 1In a bowl, combine brown sugar, cinnamon, salt, and pepper. Lightly dust a work surface with flour. Transfer dough to surface and, with a floured rolling pin, roll into an 18-by-14-inch rectangle. Spread butter evenly over top, then sprinkle with cinnamon sugar. With the long end closest to you, roll dough away from you to form a tight log. Transfer to a parchment-lined baking sheet, seam-side down, and refrigerate until firm, about 30 minutes.
- Step 2Butter a 9-by-13-inch baking dish. Transfer log to a clean work surface; use a serrated knife to cut crosswise into twelve 1½-inch-thick rounds. Place in the prepared baking dish, evenly spaced, cut-sides up. Cover with plastic wrap or a damp tea towel; let stand at room temperature until rolls are doubled in size and touching in places, 1½ to 2 hours. About 30 minutes before proofing is done, preheat oven to 350˚.
- Step 3Uncover dish and bake until buns are puffed and golden brown on top, 35 to 40 minutes. Let cool in pan on a wire rack for at least 15 minutes.
- Step 4Meanwhile, whisk together cream cheese, confectioners’ sugar, eggnog, and salt in a bowl until smooth. Spread frosting evenly over warm buns. Let stand 10 minutes before serving.
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