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Eggnog Cinnamon Rolls

Ingredients

For the Dough

  • 1 ½ cups eggnog
  • 6 tbsp butter
  • 4 ½ cups flour, divided
  • 1/3 cup granulated sugar
  • 1 egg, room temperature
  • 2 ¼ tsp (1 packet) quick-rise instant yeast
  • 1 tsp salt

For the Filling

  • ¼ cup (1/2 stick) of butter or margarine, softened
  • ¾ cup brown sugar
  • 1 tbsp cinnamon
  • 1 ½ tsp nutmeg
  • ¼ tsp salt

For the Frosting

  • 4 oz cream cheese, room temperature
  • 3 cups powdered sugar, sifted
  • ½ cup (1 stick) unsalted butter, room temperature
  • 3 tbsp eggnog
  • 1 tsp vanilla
  • ¼ tsp nutmeg
  • Pinch of salt

Instructions

  • Make the dough: Combine the eggnog and butter in a microwave-safe bowl. Microwave on high for 30 to 45 seconds, until the mixture is between 120°F to 130°F and the butter is mostly melted. If the liquid is too hot, let it cool before adding it to the yeast. Pour into the bowl of a stand mixer fitted with the paddle attachment. Add 2 cups of flour, sugar, egg, yeast and salt. Beat on low speed for about 3 minutes, occasionally stopping to scrape the sides of the bowl. Add 1 ½ cups more flour and beat until combined. Slowly add the remaining 1 cup of flour until the dough starts to pull away from the sides of the bowl and form a ball.
  • Turn the dough out onto a well-floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour. Transfer the dough to an oiled bowl and cover with plastic wrap or a dishcloth. Let it rise in a warm spot for 1 hour or until it doubles in size.
  • Make the filling: Combine the sugar, spice and salt in a small bowl and mix well. Set aside. Once the dough has risen, transfer it to the floured work surface. Roll it into an 18 x 12-inch rectangle. Spread the butter over the dough, leaving a ½-inch border. Sprinkle the sugar mixture over the butter, pressing it down it sticks. Starting from the long end closest to you, roll the dough into a log, pinching gently to keep it rolled up. Cut the dough crosswise with a sharp knife or kitchen floss with the seam side down into 12 equal pieces. Place the rolls into a 9 x 13-inch pan lined with parchment paper. Cover loosely with a dishcloth and let the dough rise in a warm spot for another hour or until they double in size.
  • Preheat the oven to 350°F and bake for 25-30 minutes or until the tops are golden brown. Allow the rolls to cool.
  • Make the frosting: Combine the cream cheese, powdered sugar, butter, eggnog, vanilla, nutmeg and salt in a medium bowl. Using an electric mixer, beat until smooth. Spread the icing over the cinnamon buns (only the ones you are eating right away). Serve warm.