Cinnamon Eggnog Rolls

By cookism

The Christmas festivities are upon us again. You feel it in the air as you walk down the streets; as you hear the familiar carols.It has been a year of change and flux for us, but here at the Cookism kitchen, the spirit of Christmas is always felt. Our piping-hot cinnamon eggnog rolls warm our hearts and stomachs, reminding us that it is always best to be home for Christmas.

Ingredients

• For the dough:
• 3/4 cup eggnog, lukewarm
• 21/4 tsp instant yeast
• 1 egg
• 4 tbsp unsalted butter, melted
• 1/2 vanilla bean paste
• 21/2 to 3 cups plain flour, plus more for dusting
• 1/4 cup sugar
• 3/4 tsp salt
• For the filling:
• 1/2 cup unsalted butter, softened
• 1/2 cup fine brown sugar
• 2 tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• For frosting:
• 50 g white chocolate, melted
• 50 g cream cheese
• 30 g unsalted butter, softened
• 2 tbsp eggnog
• 1/2 tsp vanilla bean paste
• 1 cup icing sugar

Details

Servings 12
Adapted from cookism.tumblr.com

Preparation

Step 1

1. Sprinkle yeast into lukewarm eggnog, mix and cover with plastic wrap. Let sit for 5 to 10 minutes till mixture turns frothy, then stir in melted butter, egg and vanilla bean paste for the dough.
2. In a separate mixing bowl, combine 11/2 cup plain flour, sugar and salt. Mix well, form a well in the middle and pour in the wet mixture. Gradually stir in flour in the bowl to form a rough wet dough, then add in the remaining flour, ¼ cup at a time, until the dough clears the sides of bowl but is still slightly sticky. Stop adding flour and tip dough onto a lightly-floured work station. Knead for about 5 to 10 minutes until it is smooth and the gluten is developed. Form the dough into a ball shape and place it back into a deep mixing bowl. Cover the bowl with plastic wrap and allow it to rise until it doubles in size, about 45 minutes to an hour.
3. Meanwhile, prepare the filling. In a bowl, combine all ingredients for the filling and mix well. Set aside for later use.
4. When dough has doubled its size, gently punch the dough down to release the gases. On a lightly-floured work station, roll the dough out into 12″x15" rectangle. Spread filling evenly over dough, leaving a ½ inch border. Starting with the longer side, gently roll dough into a log. With the seam side down, cut dough crosswise with a string or floss to about 11/2 to 2 inches thick.
5. Place the rolls into a greased cake tin or muffin tray. Cover and let it proof for about 30 minutes. Meanwhile, preheat oven to 350C and when the rolls are ready, bake for 25 to 30 minutes until golden. Allow rolls to cool slightly while you make the frosting.
6. To make frosting, add all frosting ingredients in a bowl and stir till well combined. Drizzle or spread frosting on warm cinnamon rolls and serve!