By Maryanne Cabrera @LittleEpicurean
Eggnog is for more than drinking! In this recipe, our Organic Eggnog in everything—the dough, poured over the rolls before baking, and thinned into the cream cheese frosting. Our Organic European Style Butter also goes in the dough, filling, and frosting! The resulting rolls are soft, flavorful, and rich! In other words, if you love eggnog, this is your moment.
Prep Time:
30 minutes
Cook Time:
30 minutes (+ 1 hr 30 min dough rest time)
Serving Size:
12
Ingredients
Dough
- 1 cup (227g) Straus Family Creamery Organic Eggnog
- 2 1/4 teaspoon (7g) dry active yeast
- 1 tablespoons (12g) granulated sugar
- 1 large eggs, room temp
- 4 cups (520g) all-purpose flour
- 1/2 teaspoon kosher salt
- 6 tbsp (85g) Organic European Style Lightly Salted Butter, softened, room temp
Filling
- 8 tbsp (113g) Organic European Style Lightly Salted Butter, softened, room temp
- 1/4 cup (50g) granulated sugar
- 1/4 cup + 2 tbsp (75g) brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 cup (57g) Straus Family Creamery Organic Eggnog, optional
Frosting
- 1/2 cup (113g) brick-style cream cheese, softened, room temp
- 1/2 cup (113g) Organic European Style Lightly Salted Butter, softened, room temp
- 2 1/2 cups (300g) confectioners' sugar (powdered sugar)
- 1/4 cup (57g) Straus Family Creamery Organic Eggnog
- 1/2 teaspoon pure vanilla extract
- Pinch kosher salt
Instructions
Dough
Step 1
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.
Step 2
Whisk in eggs. Attach the dough hook to the stand mixer.
Step 3
Add half of the flour to the mixing bowl. Mix on low speed for about one minute until dough begins to form.
Step 4
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.
Step 5
Transfer dough to a lightly greased large bowl. Cover and let the dough rise at room temperature until doubled in size, about one hour.
Filling
Step 1
Beat together softened butter, sugar, and brown sugar until smooth. Add vanilla, cinnamon, and salt. Mix until thoroughly combined. Set aside.
Assembly and Baking
Step 1
Deflate dough. Roll into a 20×14-inch rectangle on a clean surface.
Step 2
Spread filling evenly over the entire surface.
Step 3
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.
Step 4
Cover with plastic wrap. Let rise at room temperature for 30-45 minutes.
Step 5
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.
Frosting
Step 1
Beat cream cheese and butter until smooth. Add confectioners’ sugar, eggnog, vanilla, and salt. Beat until smooth. Spread over warm rolls.
Storage
Note
Fresh-baked rolls may be left at room temperature for 24 hours.
Reheat
Note
Reheat in the microwave or 20-30 seconds with a cup of water. Alternatively, reheat in a toaster oven.
Make Ahead
Note
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.
