For The Dough:
2 1/4 teaspoons active dry yeast
1 cup eggnog warmed to around 110°F
1/2 cup granulated sugar
1/3 cup softened unsalted butter
1 tsp salt
2 eggs
4 cups all-purpose flour
½ teaspoon vanilla extract
¼ teaspoon fresh grated nutmeg
For The Filling:
1 cup brown sugar packed
3 tbsp cinnamon
¼ teaspoon fresh ground nutmeg
6 tablespoons softened butter
Cream Cheese Icing:
⅓ cup eggnog
1/4 cup butter
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 tsp vanilla extract
1/8 teaspoon nutmeg
1/8 tsp salt


1.Combine brown sugar, cinnamon and nutmeg in a bowl.
2.Spread the softened butter evenly over the surface of the dough, leaving about ¼ of the dough around the edge. Sprinkle the brown sugar mixture over the butter.
3.Working carefully, from the long edge, tightly roll the dough into a log. The roll should be about 18 inches in long. I usually cut off the two tapered ends. Cut the roll into eight slices. You might find it easier if you use a piece of floss, or use a serrated knife..
4.Place the cut rolls in the prepared pan. Cover them with a damp towel. Turn off oven and place rolls in oven. Let them rise again for another 30 minutes until they double in size.
5.Remove rolls from oven and preheat oven to 350°F degrees. When oven is preheated, bake for 20-25 minutes or until light golden brown.
6.While the rolls are baking make the icing. In a small saucepan, melt the butter and 2 tablespoons of eggnog. Stir in nutmeg.
7.Whisk together until butter is melted. In a bowl, mix the softened cream cheese with the butter mixture. Add in the powdered sugar. Whisk together until smooth. Add additional tablespoon of eggnog if icing is too thick.
8.When the rolls are done, pour half of the icing over them. Allow to cool and finish with the remaining icing.

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