Well, y’all – just like that, another year has come to an end. Somehow, 2025 managed to feel like one of the longest years of my life and, at the same time, flew by. From January to March, I lived in Wyoming running sled dog tours. In April, I came home to Columbus for a short but much-needed rest. From May to July, I headed to Virginia to work at a hiker hostel along the Appalachian Trail, before returning to Columbus for the remainder of the year.

I feel like I lived several different lives this year, but one thing remained consistent no matter where I was or what I was doing: I baked. As a baker, I try each year to challenge and hone my skills, experiment with new flavors and techniques, and gain consistency with the classics. It’s always fun to look back and reflect on favorite bakes, and this year I didn’t have to look back far – I saved one of the best for last.

Last week, I shared one of my family’s holiday food traditions: homemade lasagna. This week, I’m sharing a tradition I started myself for me and my husband, Jon – homemade cinnamon rolls. Each year, when I’m home for the holidays, I make some variation of cinnamon rolls to enjoy on Christmas morning.

This year, I found a recipe for Eggnog Cinnamon Rolls by Kiley O’Donnell on her blog, Well Made by Kiley (wellmadebykiley.com), that I was especially excited to try. Kiley describes her culinary style as “infusing a fun and easy twist into classic everyday dishes and baked goods,” and the simple substitution of eggnog for milk struck me as pure genius.

Cinnamon rolls are one of those recipes that sound complicated but really aren’t. The hands-off time is longer than the hands-on time. Now that I think about it, cinnamon rolls are a lot like people – they just need time to rest before they become something amazing. This recipe requires two proofing stages: once after the brioche dough is made and again after the rolls are filled and cut.

Somewhere in the depths of the internet, I discovered a silly but effective trick for helping dough rise. If you turn your empty dryer on high heat for a few minutes, turn it off and place your bowl of dough inside, it essentially acts as a proofing drawer. Just don’t forget the dough and accidentally start the dryer – that mistake leads to a broken heart and a broken bowl.

I made a few changes to Kiley’s original recipe. While braving the grocery store on Christmas Eve morning, I came across Georgia-grown pecans, which I toasted and chopped before adding them to the filling and topping for extra crunch and texture. I also used less powdered sugar in the eggnog cream cheese frosting than the recipe called for, which helped balance the sweetness. If you prefer a sweeter icing, simply add powdered sugar until it’s just right for you.

Even though eggnog will soon be harder to find, these cinnamon rolls can still be made throughout winter. You can experiment with homemade eggnog or use regular milk and add seasonal spices like allspice or nutmeg.

I truly enjoyed making these rolls. They were fluffy, warmly spiced and finished with a beautiful crunch from the pecans. As I waited for the dough to proof, I took time to reflect on the year behind us. I enjoyed every endeavor of 2025, especially stepping into the role of a food columnist for The Commercial Dispatch. I look forward to continuing to share recipes, stories and new memories as we move into 2026.

Cheers to you, dear readers. Thank you for being here, and I’ll see you in the new year.

EGGNOG PECAN CINNAMON ROLLS

Ingredients:
Dough
3/4 cup eggnog, warmed until just warm to the touch
1/2 cup (110 grams) granulated sugar, divided
2 1/2 teaspoons active dry yeast
1/2 cup sour cream, at room temperature
1/2 cup (1 stick) salted butter, very soft
2 eggs, at room temperature
1 teaspoon vanilla extract
4 1/2 cups (540 grams) bread flour
1 teaspoon salt

Cinnamon Filling
1/2 cup (1 stick) salted butter, softened
1 cup light brown sugar
2 tablespoons cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract
1 cup toasted, chopped pecans

For Pouring Over the Rolls (Before Baking)
1/4 cup heavy cream
1/4 cup eggnog

Eggnog Cream Cheese Frosting
8 ounces cream cheese, softened
1/4 cup (1/2 stick) salted butter, softened
1 1/4 cups powdered sugar
3 tablespoons eggnog
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
For Topping
1 cup toasted, chopped pecans

Directions:
■ Toast the pecans
■ Preheat oven to 350 degrees. Spread 2 cups of pecans on a parchment-lined baking sheet.
■ Toast for 10 to 15 minutes, until fragrant and slightly darker in color, but not burned.
Chop and set aside.

Activate the yeast
■ Pour the warm eggnog into a small bowl or measuring cup.
■ Add 1 tablespoon of the granulated sugar and sprinkle the yeast on top.
■ Stir and let sit for 5 to 7 minutes, until frothy.

Prepare the dough
■ In a large bowl, whisk together the flour and salt; set aside.
■ Pour the activated yeast mixture into the bowl of a stand mixer. Add the remaining sugar, sour cream, eggs, vanilla and flour mixture.
■ Using the dough hook, mix on low speed for 1 minute, until just combined. Let rest for 5 minutes.
■ Resume mixing on low speed, adding softened butter 1 tablespoon at a time.
■ Increase speed to medium and mix for 5 to 7 minutes, until the dough is smooth, elastic and pulls away from the sides of the bowl. Add flour 1 tablespoon at a time if needed.m The dough should remain slightly sticky.
■ Transfer dough to a lightly greased bowl, cover and let rise in a warm place for 30 to 45 minutes. The dough will not double in size — that’s intentional.

Prepare the filling and pan
■ Mix butter, brown sugar, cinnamon, nutmeg and vanilla until well combined.
■ Grease a 9-by-13-inch baking dish with butter.

Shape and proof
■ Turn dough onto a lightly floured surface and roll into a 24-by-15-inch rectangle.
■ Spread filling evenly over the dough, leaving a small border.
■ Sprinkle 1 cup chopped pecans over the filling.
■ Roll tightly from the long side into a log. Cut into 12 rolls using a sharp knife or unflavored floss.
■ Place rolls in the prepared pan, cover and let proof for 25 to 30 minutes.
■ Preheat oven to 350 degrees.

Bake
■ Warm the heavy cream and eggnog together for about 15 seconds. Pour evenly over the rolls.
■ Bake for 30 to 35 minutes. Increase oven temperature to 375 degrees and bake 5 to 7 minutes more, until golden brown. Cover loosely with foil if browning too quickly.

Frost and serve
■ Beat cream cheese and butter until smooth. Add powdered sugar, eggnog, vanilla and nutmeg; mix until combined.
■ Let rolls rest 10 to 15 minutes, then spread frosting on top and sprinkle with remaining pecans.
■ Serve warm.

Kristin is a Columbus local and a graduate of MUW’s Culinary Arts Program. She lives downtown with her husband, Jon, her naughty cat Sokka and her retired sled dog, Megan. In her free time she enjoys baking, making stained glass art and hanging out with her friends. If you see her in town, say hi!

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