Sweet Buns For The Holidays

Overnight Eggnog Brioche Rolls from Half Baked Harvest

At some point the rushing around stops, your inbox can’t take anymore gift suggestions, and the lengthy to do list is complete.  May the rest of your time be filled with friends and family.  I came across this eye-catching picture along with the tag line “easiest overnight” in my insta feed from Half Baked Harvest.  There is nothing more special than sitting around casually with the people you love sharing meals and conversation.  Indulge a bit and find time to just be this season.  Simplify and be efficient with your time so you too can enjoy this special time.  May this recipe do just that.  If not, Half Baked Harvest is also sharing some dangerously inviting holly jolly cocktails that just may catch your fancy!  Thank you Half Baked Harvest for your sweet inspiration! 

Happiest of Holidays!  Love, isostilo


  • 3/4 cup high quality eggnog, warmed (you can also use whole milk)
  • 1 tablespoon instant yeast
  • 2 tablespoons honey
  • 3 large eggs
  • 1/2 cup (1 stick) salted butter, melted
  • 3 1/2 – 4 cups all-purpose flour, plus more for dusting
  • ½ tsp kosher salt


  • ½ cup dark brown sugar, packed
  • 2 tablespoons ground cinnamon
  • ½ cup (1 stick) salted butter, at room temperature, plus more for greasing


  • 6 tablespoons salted butter
  • 4 ounces cream cheese, at room temperature
  •  cups confectioners’ sugar
  • 2 teaspoons pure vanilla extract


  1. 1. To make the dough. In the bowl of a stand mixer, combine the eggnog, yeast, honey, eggs, butter, 3 ½ cups flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining ½ cup of flour. It’s better to have a sticker dough rather than a dry do, so add flour 1 tablespoon at a time.

    2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until the dough has doubled in size.

    3. Meanwhile, make the filling. In a small bowl, combine the brown sugar, and cinnamon. Line a 9×13 inch baking dish with parchment. 

    4. Lightly dust your work surface with flour. Turn out the dough, punch it down, and roll it into a rectangle about 10 x 16 inches. Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar evenly over the butter and lightly push into the butter. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls in the prepared baking dish. Cover with plastic wrap and let rise 20-30 minutes or transfer to the fridge to rise overnight (this is ideal if you have time).

    5. Remove the rolls from the fridge. Preheat the oven to 350 degrees F. Bake the rolls for 25 to 30 minutes, or until golden brown.

    6. Meanwhile, make the frosting. In a small saucepan, melt the butter over medium heat. Cook for about 5 minutes, until the butter is lightly browned and smells toasted. Immediately remove from the heat. Let cool.

    7. In a medium bowl, beat together the cooled browned butter, cream cheese, confectioners’ sugar, and vanilla until smooth. If the frosting is too thick for your liking, add a tablespoon of eggnog or milk.

    8. Spread the frosting over the warm rolls. Sprinkle with flaky sea salt (if desired) and serve.