Eggnog Cinnamon Rolls

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Prep Time: 30 minutes | Rise Time: 4 hours | Cook Time: 30 minutes | Total Time: 5 hours

Ingredients:

• For the dough:

  1/2 cup unsalted butter

  1 and 1/2 cups eggnog

  2 and 1/4 tsp active dry yeast

  4 cups all-purpose flour, plus more for dusting

  1/4 cup granulated sugar

  1/2 tsp salt

  1 large egg, room temperature

  1 tsp vanilla extract

• For the cinnamon sugar filling:

  2 tbsp butter, melted

  1/2 cup light brown sugar

  1 tbsp ground cinnamon

  1 and 1/2 tsp ground nutmeg

• For the frosting:

  1 tbsp cream cheese, room temperature

  1 cup powdered sugar

  2-3 tbsp eggnog

  1 tsp vanilla extract

  Pinch of salt

Instructions (yields 12 cinnamon rolls):

• Melt the butter and eggnog over low to medium heat. Remove from the heat and allow to cool down just a bit so when the yeast is added, it won’t die. (It should be warm, but not hot). Add the active dry yeast. In a stand mixer, add the egg and the butter-milk mixture and mix until incorporated. Slowly add each cup of flour one at a time.

• Turn the dough out onto a well-floured surface and knead for about 10 minutes until smooth and you can stretch a piece of dough out between your fingers without it breaking. This means the gluten has developed and your dough will be pillowy soft.

• Transfer the dough to an oiled bowl and cover with a clean hand towel. Let rise in a warm place for 2-3 hours or until the dough has doubled in size.

• While the dough rises, make the filling. Combine the sugar, cinnamon, and nutmeg in a small bowl and mix well. Set aside.

• Once the dough has risen, roll it out into a long rectangle.

• Spread the melted butter over the dough. Sprinkle the sugar mixture over the butter, gently pressing it down to stick to the butter.

• From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.

• Use floss or a very sharp knife to cut the dough into 12 even rolls. Generously grease a large dish and place each roll close together.

• Cover loosely with a hand towel and allow the rolls to rise for another hour.

• Bake the cinnamon rolls at 350°F for 20-30 minutes or until they are golden brown and no longer doughy. Allow to cool.

• While the rolls cool, make the glaze. Using a hand mixer, beat the cream cheese, powdered sugar, eggnog, vanilla, and salt until smooth.

• Spoon the icing evenly over the rolls. Serve warm!

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