Cinnamon Rolls with Eggnog Frosting

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tsp Cinnamon
  • 7 cups Flour
  • 1 1/2 tbsp Instant yeast
  • 1 tsp Nutmeg
  • 3 cups Powdered sugar
  • 1 3/4 tsp Sea salt
  • 3/4 cup Sugar
  • 1/2 tsp Vanilla

• Dairy

  • 1 1/2 cup Butter
  • 2 tbsp Powdered milk

• Beer, Wine & Liquor

  • 1/4 cup Eggnog

• Liquids

  • 10 1/2 cups Water

Found on cookingwithruthie.com

Description

Ingredients

• 21/2 cups warm water
• ½ cup sugar
• ½ cup butter, room temperature
• 1½ teaspoons sea salt
• 1½ tablespoons instant yeast
• 2 eggs
• 2 tablespoons powdered milk
• 7-9 cups flour
• Cinnamon Roll Filing:
• ½ cup melted butter
• ⅓ cup sugar
• 2 teaspoons cinnamon
• Eggnog Frosting:
• ½ cup butter, room temperature
• 3-4 cups powdered sugar
• 1 teaspoon nutmeg
• ½ teaspoon vanilla
• ¼ teaspoon sea salt
• ¼ cup eggnog

Directions

• Measure 1 cup warm water, sprinkle yeast on top, sprinkle 3 tablespoons of the sugar on top of yeast.
• Set aside to activate yeast and its is foamy (approx 5 minutes).
• Add butter, salt, eggs, powdered milk to bosch or kitchen aid; mix on low.
• Alternate 4 cups flour and remaining 4 cups water; mixing with each addition.
• Add yeast mixture; mix.
• Add remaining flour one cup at a time up to 14 cups.
• Cover with lid and mix on high for 10 minutes.
• At this point youre looking for a soft dough that is slightly starts to pull away from the edges of the bowl. ( I usually use 15 C flour.)
• Remove beater, cover with a warm wet towel and let rise until double in size. (approx 30 minutes)
• Punch down dough, lightly flour counter top, roll out half the dough at a time to ½ inch thickness and into a rectangle shape.
• Combine cinnamon and sugar in a small bowl and mix.
• Spread half the melted butter over dough and sprinkle half the cinnamon/sugar mixture over dough.
• Roll lengthwise, slice into ½ inch rolls, and place on buttered cookie sheet.
• Repeat with remaining dough.
• Cover with warm, wet towel, allow to rise double in size. (approx 30 mins)
• Preheat oven 350 degrees, bake 15-20 minutes until golden brown.
• Allow to cool.
• Eggnog Frosting:
• In a mixing bowl cream butter.
• Add vanilla, nutmeg, salt, adding powdered sugar 1 cup at a time alternating with 1 tablespoon eggnog.
• Mix until smooth and spreadable consistency; adjust as necessary with more eggnog or powdered sugar to gain desired consistency.
• Spread over cinnamon rolls and serve warm or cool.
• Enjoy!