Cherry and Eggnog Breakfast Buns + a Giveaway

Holiday baking time is here! I’ve been craving cinnamon buns like crazy lately, but given that its the season of cookies, cakes, and everything sweet, all of that sugar didn’t seem like the best idea. Instead, I made these cherry and eggnog breakfast buns.

I used a combination of whole wheat pastry flour and bread flour to keep the buns super soft and pillowy while adding a little nutrition. Then, I swapped out the traditional cinnamon-sugar filling for stewed cherries (similar to the ones I used in my mini cherry-almond turnovers). Using eggnog instead of milk in both the buns and the glaze gave these a rich, warm flavor and adding a little extra holiday spirit!

These would be perfect on Christmas morning! Get a head start on breakfast by making them through step 3 the night before, then bake them off in the morning.

I used Hodgson Mills flours and yeast and these rolls, and am using them as my entry to their “Have a Grain Holiday!” recipe contest. And you have a change to win too! I’m giving away a Hodgson Mills gift pack that includes a 5 pound bag of whole wheat flour, a 2 pound bag of bread flour, a 2 pound bag of whole wheat pastry flour, and a few other goodies that will get you started on giving healthy makeovers to your own favorite holiday recipes.You can also click here for a coupon for $1 off. See below for entry information.


Cherry and Eggnog Breakfast Buns

Yields 12

Prep Time: 30 minutes; Total Time: 2 hours 30 minutes

Eggnog is notorious for being laden with calories and fat, but back in October I saw coconut milk nog at the local co-op and I’ve been totally obsessed ever since. This stuff is gooood! And only 90 calories per half cup, which is a huge improvement on even light eggnog.

Starting the buns in a cool oven means a slightly longer cooking time but prevents the outsides of the buns from getting to crusty, resulting in a super soft cinnabon-style bun. 


  • 1 cup Coconut Milk Nog or Light Eggnog, warmed
  • 1 Egg, slightly beaten
  • 1/4 cup Butter, melted
  • 1/4 cup Vegetable Oil
  • 1/2 cup Sugar
  • 1/2 teaspoon Salt
  • 2 cups Hodgson Mill Best for Bread Flour
  • 1-1/2 cups Hodgson Mill Whole Wheat Pastry Flour, plus more for dusting
  • 1 (1/4 ounce) package Hodgson Mill Active Dry Yeast
  • 3/4 pound Frozen Black Cherries
  • 1 Tablespoon Sugar
  • 1 ounce Pomegranate Juice
  • 2 Tablespoons Cornstarch
  • 1/4 teaspoon Vanilla Extract
  • 1/4 cup Butter, at room temperature
  • 1-1/2 cups Powdered Sugar
  • 1/4 cup Coconut Milk Nog or Light Eggnog


    1. In bowl of stand mixer fitted with a dough hook, add eggnog, egg, melted butter, oil, sugar, and salt. Mix until just combined. Add the flour and yeast. Mix on low speed until dough is very smooth and elastic, 10-15 minutes. Place dough in a greased bowl and cover with a wet towel; let rise in a warm place 1 hour or until doubled in size.
    2. Meanwhile, prepare the filling: Add the cherries and sugar to a small saucepan over medium-high heat. After a minutes or two, the cherries with release their juices. Bring to a boil and cook 10 minutes, stirring occasionally to break up the fruit. Add the pomegranate juice and cornstarch to a small bowl or measuring cup. Stir to dissolve. Add to the cherries and boil 2 minutes, or until the mixture thickens. Remove from heat and stir in vanilla extract. Let cool completely.
    3. Turn dough onto a lightly floured surface and roll into a 9×13 inch rectangle. Spread surface evenly with stewed cherries. Starting with the long side, tightly roll the dough; pinch the seam to seal. Cut into 12 equal slices and arranged in two greased pie plates, leaving space between each bun. Cover with a damp towel and let rise 30 minutes.
    4. Remove the towels and place pans into cold oven. Turn on to 375F. Bake for 30 minutes or until lightly browned and cooked through. Cool.
    5. Use hand mixer to beat together butter, powdered sugar, and eggnog. Frost buns as desired just before serving.





Enter to win a prize pack worth $25 from Hodgson Mill! Open to US residents only.
a Rafflecopter giveaway

Disclosure: I was provided with flour from Hodgson Mill to use in developing this recipe but was not compensated in any other way.


  1. these look divine!!

  2. I’m a sucker for pumpkin anything really. As soon as it’s holiday season, I’m a pumpkin baking fool!

  3. Nothing beats the classic peanut butter blossom cookie.

  4. Yumm-o! Can’t wait to try these!

  5. These look like a great holiday treat! I can’t wait to try this recipe. Gingerbread men cookies are also one of my holiday favorites.

  6. my fav holiday treat is a big mug of hot chocolate, maybe with some baileys stirred in…

  7. I like eggnog.

  8. I love my grandma’s peanut butter cookies at the holidays.

  9. barbara n says:

    My favorite holiday treat is Christmas cookies….I love all the different varieties!

  10. christmas crack. :)

  11. Almond Roca is my favorite!

  12. These look comforting, and it i always perfect if we can shave off a few calories, especially this time of year.

  13. Natalie S says:

    My favorite holiday treat are dark chocolate peppermint cookies!

  14. I would LOVE biting into that cherry-licious center! And the accompanying warm flavors of eggnog. Mmm. My favorite holiday treat is Italian rainbow cookies!

  15. My favorite holiday treat is my mom’s Jell-O salad … because we only get it twice a year!

  16. Stephanie B. says:

    My favorite holiday treat? Anything with peppermint. I love peppermint meringues.

  17. I like candy canes ^_^

  18. these look so yummy!

  19. They look amazing!

  20. I didn’t even know coconut milk nog was a thing – that sounds delicious (as do these buns). I love this time of year! Tasty food, no guilt…it rules!

  21. My favorite holiday treat is homemade fudge. I don’t have it any other time of year.

  22. I love these rolls! Cute little bread pops.

  23. My husband would love these. Thanks for the giveaway.

  24. My favorite holiday treat is See’s Candy1

  25. my favorite holiday treat is definitely my mom’s fudge pie. she only makes it during the holidays, and it’s incredible!

  26. all things pumpkin.

  27. My grandma makes a Swedish Tea Ring every Christmas. It’s like cinnamon rolls, but the way you slice and arrange the log makes it look so festive and fancy! Topped with sliced almonds and cherries, it always gets points for looking impressive (but it’s really so easy!)

  28. Thanks for ,linking up to Friday Food Frenzy! I wanted to let you know that I featured this awesome recipe on my blog today in my “What I Bookmarked This Week” post. Stop by and see!

  29. My favorite holiday teat is my mom’s chocolate chip cookies.
    What an awesome recipe–I never would have thought of such a thing!
    Your site looks great by the way.

  30. When I was a kid my mom used to make something called “matramonial cake” for christmas. It wasn’t cake at all but a bar with figs, finely chopped nuts, and figs. It was tradition.

  31. jacquie astemborski says:

    no holiday favorites. those buns look excellent thanks for the recipe.

  32. thanks for linking up to Friday Food frenzy. these look amazing. cut out cookies are my favorite to make but love all the chocolate treats.

  33. My favorite holiday treat is fudge.

  34. SNickerdoodles

  35. These look great! My favorite holiday treat is peppermint bark :)

  36. My favorite holiday treat is mincemeat pie

  37. The minute I saw these I knew I had to make them! What a delicious cinnamon and fruit combo. They were AMAZING, with and without glaze!

    I was nervous as this was my first bun experiment, but your recipe was very easy to follow and I think they shaped up just fine. I substituted bread flour for white whole wheat flour. Also changed out cornstarch for arrowroot powder. They came out perfect regardless.

    I made them with my family during Christmas and sadly there were too many other sweets around – we couldn’t make as big a dent as I’d hoped! I’m going to have to make them again for my boyfriend and roommate as they’ll be able to pack them away in no time. :D

    Here’s a photo I took of mine, pre-incing:

    Thanks again for the great recipe!

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