The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
Cinnamon rolls are a staple for holiday breakfasts and brunches. This dish is seasonal and indulgent on it’s own, but for extra holiday flavor, I’ve added fresh pears and pomegranate seeds!
As if this spin was not enough, I also whipped up a 3-ingredient eggnog frosting using Cleveland’s own Hartzler’s Eggnog for a sweet drizzle finish.
Easy to make and sweet to eat, these fruity seasonal spiced cinnamon rolls will quickly become a holiday food tradition for your family!
For the Cinnamon Rolls
- 1 cup warm milk
- 1 Tbsp. instant dry yeast
- 2 Tbsp. white sugar
- 1 tsp. salt
- 3 Tbsp. unsalted butter
- 1 large egg
- 3 cups all purpose flour
For the Filling
- 1/2 cup salted butter, melted
- 1 cup brown sugar
- 2 Tbsp. ground cinnamon
- 1 pear, skinned and diced
- ½ cup pomegranate seeds
For the Eggnog Frosting
- ½ cup Hartzler Eggnog
- 3 cup powdered sugar
- 1-2 Tbsp. water
- In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter and egg.
- Add the flour. Using a dough hook, turn the mixer to a low speed and mix until a dough ball forms. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be sticky, but should not stick to your hands.
- Transfer the dough to a lightly greased mixing bowl. Cover with a damp paper towel and let rise until it doubles in size, about 1 hour.
- Lightly grease a baking sheet. Punch down the dough and roll out into a large rectangle.
- Brush the dough with 1/2 cup melted butter. In a small bowl, combine the brown sugar and cinnamon and sprinkle on top of the melted butter. Add the pear and pomegranate seeds. Roll up tightly (lengthwise) to create one long roll.
- Slice with a very sharp knife and place the slices onto the prepared baking sheet. Cover and let rise 30-45 minutes.
- Preheat oven to 325˚F. Bake the rolls for about 14 minutes until just slightly golden on top.
- While the cinnamon rolls are baking, make the frosting. Using a hand mixer, whip together the eggnog, powdered sugar and water until light and creamy. Add enough water to achieve a drizzle-like consistency.
- Drizzle the rolls with the eggnog frosting while still warm.
- Serve immediately or cool and store in the fridge in an airtight container for 4-5 days.
Note: If you like the traditional holiday spiced fruit cake, you can add diced candied fruit on top of the cinnamon rolls along with the pear and pomegranates.