Brown Butter Eggnog Cinnamon Rolls

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tsp Vanilla bean paste, pure

• Baking & Spices

  • 2 1/2 tsp Active dry yeast
  • 4 1/2 cups All purpose, unbleached flour
  • 10 tbsp Brown sugar
  • 1 tsp Cinnamon
  • 3/4 tsp Nutmeg
  • 2 cups Powdered sugar
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract, pure

• Dairy

  • 5/8 cup Butter, unsalted
  • 1/2 cup Butter
  • 4 oz Cream cheese
  • 1/4 cup Yogurt, Plain

• Beer, Wine & Liquor

  • 1 1/4 cup Eggnog

• Liquids

  • 1/4 cup Water

Found on greensnchocolate.com

Description

Ingredients

• 2 1/2 teaspoons active dry yeast (I use Red Star Platinum)
• 1/4 cup warm water
• 2 tablespoons brown sugar
• 1/2 cup (1 stick) unsalted butter
• 1 cup warm eggnog
• 1/4 cup plain yogurt
• 1 large egg, at room temperature
• 4 1/2 cups all-purpose unbleached flour
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla bean paste (vanilla bean extract will work)
• For the filling:
• 1/2 cup butter
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• For the frosting:
• 4 oz cream cheese
• 2 tablespoons unsalted butter, at room temperature
• 2 cups powdered sugar
• 1/4 cup eggnog
• 1/2 teaspoon nutmeg
• 1/2 teaspoon pure vanilla extract

Directions

• Begin by browning the butter:
• Add butter to small pot over medium-heat. Watch carefully, cooking 8-10 minutes, until butter turns amber and brown specks appear. Immediately remove from heat and let cool for 15 minutes.
• In large bowl, combine yeast and brown sugar with warm water and stir slightly. *Be sure water is not too warm - it should feel like warm bath water.
• Let stand for 10 minutes, until yeast is bubbly.
• Once yeast is bubbly, add cooled browned butter, warm eggnog, yogurt, and egg, and whisk to combine well.
• Add in flour, salt and vanilla bean paste, and mix completely using dough hook on electric mixer.
• Knead for 5 minutes, until dough forms a ball. If needed, add up to 1/2 cup more flour if dough is sticking to the sides of the bowl.
• Place dough in bowl greased with cooking spray or oil. Cover with a towel or plastic wrap and place in a warm area of your home for 1 hour, or until doubled in size.
• To make the filling:
• Place butter in small pot over medium-high heat. Brown the butter as you did for the dough.
• Combine butter with brown sugar, cinnamon, and nutmeg.
• Let cool while the dough is rising.
• Once dough has risen, place on well-floured surface.
• Roll out into a rectangle, about 9x20, with rolling pin.
• Spread butter filling mixture over rectangle.
• Starting with the long edge close to you, start to roll up the dough into a log, as tightly as you can.
• Once you reach the end, pinch the edge to seal.
• Cut log into approximately 1 rolls. I used floss to do this by placing it until the roll where you want to cut, then crossing the floss and pulling it so it cuts through the roll. This is the best method I know of and works so much better than using a knife!
• Place into 9x13 baking dish that has been greased with cooking spray or butter.
• Cover again and let rise for another hour. Alternately, if you want to make these ahead of time, cover tightly and place in refrigerator overnight.
• If you refrigerate overnight, let rise for 1 hour the morning of.
• Preheat over to 350 degrees F.
• Bake in preheated oven for 25-30 minutes, until rolls are golden brown.
• While baking, make the frosting.
• Combine cream cheese and butter, and beat well.
• Add powdered sugar and beat well until combined.
• Add eggnog and vanilla, and beat until well combined.
• Spread over warm cinnamon rolls and enjoy immediately!