These fluffy breakfast rolls are filled with warming cinnamon and nutmeg and topped with a decadent and creamy eggnog frosting.
Eggnog Sweet Rolls
Serves: 10
Ingredients
- Dough:
- 3 1⁄2 to 3 3⁄4 cups all-purpose flour, divided
- 2 tablespoons granulated sugar
- 1 (0.25-ounce) package active dry yeast
- 1 1⁄2 teaspoons kosher salt
- 1⁄2 teaspoon ground nutmeg
- 3⁄4 cup prepared eggnog
- 1⁄3 cup unsalted butter, cubed
- 1⁄4 cup water
- 1 large egg
- Filling:
- 1⁄2 cup firmly packed light brown sugar
- 2 teaspoons ground cinnamon
- 1⁄4 cup unsalted butter, melted
- Frosting:
- 1⁄4 cup prepared eggnog, room temperature
- 2 tablespoons unsalted butter, softened
- 2 1⁄2 cups confectioners’ sugar
- 1 to 2 teaspoons water
- Garnish: ground nutmeg
Instructions
- For dough: In a large bowl, whisk together 1 1⁄2 cups flour, granulated sugar, yeast, salt, and nutmeg.
- In a small saucepan, cook eggnog, butter, and 1⁄4 cup water over medium-low heat until an instant-read thermometer registers to 120° to 130°. (Butter does not need to melt completely.) Add eggnog mixture to flour mixture, and beat with a mixer at medium speed for 2 minutes. Add egg; beat at high speed for 2 minutes. With mixer on low speed, gradually beat in enough remaining 2 to 2 1⁄4 cups flour to form a soft dough. Turn out dough onto a lightly floured surface, and knead until dough is smooth and elastic, 6 to 8 minutes.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
- Spray a 10-inch cast-iron skillet with baking spray with flour.
- Punch down dough. Turn out dough onto a lightly floured surface; roll dough into a 15x10-inch rectangle.
- For filling: In a small bowl, whisk together brown sugar and cinnamon. Brush melted butter onto dough, leaving a 1⁄2-inch border on one long side. Sprinkle sugar mixture onto butter. Starting with long side opposite border, tightly roll up dough into a log, pinching seam to seal. Using a serrated knife, cut log into 10 (1 1⁄2-inch-thick) slices. Place slices, cut side up, in prepared skillet. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes.
- Preheat oven to 350°.
- Bake until golden brown, 25 to 30 minutes. Let cool in skillet on a wire rack for 30 minutes.
- For frosting: In a medium bowl, beat eggnog and butter with a mixer at medium speed until combined. Gradually add confectioners’ sugar, beating at low speed until smooth and creamy and stopping to scrape sides of bowl. Add 1 to 2 teaspoons water, 1 teaspoon at a time, if needed to reach a spreadable consistency. Spread onto warm rolls. Garnish with nutmeg, if desired. Serve warm.
