Eggnog Cinnamon Rolls

In the bowl of a stand mixer, dissolve yeast and sugar into warm eggnog. Let the mixture sit for 5-7 minutes until foamy and fragrant.

Whisk in eggs. Attach the dough hook to the stand mixer.

Add half of the flour to the mixing bowl. Mix on low speed for about one minute until dough begins to form.

Add softened butter one tablespoon at a time while mixing on low. Add remaining flour and salt. Mix on low until dough forms, then increase to medium speed and knead until smooth and no longer sticking to bowl sides.

Transfer dough to a lightly greased large bowl. Cover and let the dough rise at room temperature until doubled in size, about one hour.

Beat together softened butter, sugar, and brown sugar until smooth. Add vanilla, cinnamon, and salt. Mix until thoroughly combined. Set aside.

Deflate dough. Roll into a 20x14-inch rectangle on a clean surface.

Spread filling evenly over the entire surface.

Cut lengthwise into 12 equal strips. Roll each strip from short end to short end, forming a spiral. Place cut side up in a buttered 9x-13-inch baking pan.

Cover with plastic wrap. Let rise at room temperature for 30-45 minutes.

Preheat oven to 350°F. Uncover rolls. (OPTIONAL: Pour eggnog between rolls.) Bake for 30 minutes until golden brown. Cool for 15 minutes before frosting.

Beat cream cheese and butter until smooth. Add confectioners' sugar, eggnog, vanilla, and salt. Beat until smooth. Spread over warm rolls.

Fresh-baked rolls may be left at room temperature for 24 hours. 

Reheat in the microwave or 20-30 seconds with a cup of water. Alternatively, reheat in a toaster oven.

Make the dough the night before serving. Follow up to Step 3 of Assembly and Baking. Cover with plastic and store in the fridge overnight. The following morning, remove rolls from the fridge. Keep covered and let sit at room temperature for about 45 minutes until the dough is no longer cold. Bake as directed.