Eggnog Cinnamon Rolls

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2/3 cup Brown sugar
  • 1/2 tbsp Cinnamon
  • 3 1/8 cups Flour
  • 1/4 tsp Nutmeg
  • 2 cups Powdered sugar
  • 1 tsp Salt
  • 1/3 cup Sugar
  • 1 tbsp Yeast

• Dairy

  • 12 tbsp Butter

• Beer, Wine & Liquor

  • 1 1/8 cup Eggnog

Found on chef-in-training.com

Description

Ingredients

• 1 Tablespoon yeast
• ¾ cup eggnog
• ⅓ cup sugar
• 4 Tablespoons butter, softened
• ¾ teaspoon salt
• 1 egg
• 3 cups flour
• 5 Tablespoons butter, softened
• ⅔ cup brown sugar
• ½ Tablespoon cinnamon
• 2 Tablespoons flour
• ¼ teaspoon salt
• ¼ teaspoon nutmeg
• 3 Tablespoons butter, melted
• 2 cups powdered sugar
• ⅓ cup eggnog

Directions

• Warm eggnog in microwave for about 1 minute. Add yeast and stir slightly, set aside to proof. (You want to see bubbles on the top.)
• In a large stand mixer, place sugar, butter, salt, and egg and mix with the paddle attachment. Add eggnog mixture and blend on low speed. Change to the dough hook and add the flour in a cup at a time until dough takes its shape. Mix well. (dough should be slightly sticky, with an emphasis on slightly). Spray a medium size mixing bowl with vegetable spray and place dough on the bottom. Cover with plastic wrap. Allow to double in bulk, about 2-3 hours, and then dump onto a flat working surface, slightly covered in flour.
• While dough is raising combine all filling ingredients together in a small bowl and mix well. Set aside.
• Preheat oven to 370 degrees F. Kneed dough for about one minute. Roll dough into a 10 x 14 rectangle. Spread filling over dough to cover the entire surface. Roll dough lengthwise to make a long log. Cut into 12 slices and place in a 9x13 baking dish. Bake at 370 degrees F for 18 to 22 minutes.
• Combine glaze ingredients and pour over warm rolls.