Ingredients for the rolls:
- 3/4 cup eggnog
- 4 tablespoons unsalted butter
- 3 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active-dry yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 large eggs
For the filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup light or dark brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
For the icing:
- 1 cup powdered sugar, sifted
- 2-3 tablespoons eggnog
- 1 teaspoon vanilla extract
- 1/2 teaspoon freshly grated nutmeg
Directions:
- To make rolls, warm eggnog and butter in small saucepan over low heat until butter is melted.
- Remove from heat and cool 5 minutes, or until temperature reaches 120-130°F.
- In bowl of stand mixer fitted with dough hook, combine 1 1/2 cups flour with yeast sugar and salt.
- Add warm eggnog mixture and mix until incorporated.
- Add eggs one a time, mixing after each addition.
- Add remaining flour 1/4 cup at a time until dough clears sides of bowl but is still sticky to the touch.
- Continue to knead dough in mixer until smooth and elastic, about 5-7 minutes.
- Place dough in buttered bowl, cover with plastic wrap, and let rise in warm place until doubled, about 1 hour.
- Gently punch down dough to release gases and knead a few times by hand. Reshape dough into ball, cover with plastic wrap and let sit for 10 minutes.
- On lightly floured surface, roll dough out into large rectangle about 1/4-inch thick. Cover dough with 1/2 cup softened butter.
- For filling, combine brown sugar, cinnamon and nutmeg and sprinkle on top of butter.
- Starting with one long side, gently roll up dough into one big log. Use sharp knife to cut dough into 12 equal rounds.
- Place in buttered 9×13-inch baking dish or 2 buttered 9-inch round pans. Cover with plastic wrap and let rise another 30 minutes. Meanwhile, preheat the oven to 350°F.
- Bake rolls until golden, about 20 minutes. Let cool slightly.
- To prepare icing, whisk together powdered sugar, eggnog, vanilla and nutmeg. Drizzle over warm cinnamon rolls. Let sit 5 minutes before serving.
- Store leftover cinnamon rolls in an airtight container for up to 3 days.