Eggnog Cinnamon Rolls

As you all know by now, I am a HUGE eggnog fan. And I am now becoming a huge fan of eggnog baked goods. Cinnamon rolls are also a favorite of mine so I knew I had to try this combination. Thankfully, the rolls worked out perfectly and I was not disappointed.

I made these Monday night and of course it was pitch black by the time they came out of the oven so I wasn't able to get pictures of the freshly glazed cinnamon rolls. Here's a shot from the night they were made. Pretty yummy, huh?

These rolls have the perfect amount of eggnog and the filling is unlike any other. It's a thick paste that you spread on the dough before rolling. Lots of butter, brown sugar and other goodness. It definitely made a difference, especially on the bottom. I swear it all melted down and created a beautifully sugar-crusted bottom on each roll. Ohhh man, that's a good bite. ^^^

The glaze is top-notch and makes these rolls even more indulgent. I love how the recipe makes a perfect 12 rolls that would be a great addition to your Christmas morning breakfast.

You're welcome. :)

Eggnog Cinnamon Rolls

Makes 12 Rolls

Slightly Adapted from Chef in Training

1 Tbsp. yeast

3/4 cup eggnog

1/3 cup sugar

4 Tbsp. butter, softened

3/4 tsp. salt

1 egg

3 cups flour

Filling

5 Tbsp. unsalted butter, softened

2/3 cup brown sugar

1/2 Tbsp. cinnamon

2 Tbsp. flour

1/8 tsp. salt

1/4 tsp. nutmeg

Eggnog Glaze

3 Tbsp. unsalted butter, melted

2 cups powdered sugar

1/3 cup eggnog

1. Warm eggnog in microwave for one minute. Add yeast and stir slightly, set aside to proof. (You want to see bubbles form on top.)

2. In a large stand mixer, place sugar, butter, salt, and egg and mix with the paddle attachment until well combined. Add eggnog/yeast mixture and blend on low speed til combined. 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 only slightly sticky.

3. Spray a medium-sized mixing bowl with cooking spray and place dough inside. Cover with plastic wrap. Allow to double in bulk in a warm room, about 2-3 hours, and then dump onto a flat working surface, slightly covered in flour.

4. While dough is rising, combine all filling ingredients together in a small bowl and mix well. Set aside.

5. Preheat oven to 370 degrees F. Knead dough for about one minute until smooth. 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 using dental floss and place in a 9x13-inch greased baking dish.

6. Bake for 18-22 minutes.

7. Whisk glaze ingredients in a small bowl and pour over warm rolls.