CINNAMON ROLLS WITH BOURBON EGGNOG FROSTING

CINNAMON ROLLS WITH BOURBON EGGNOG FROSTING


 

During my pregnancy I picked up a sweet tooth. I never could eat too many sweets because it would give me a terrible headache and I would get nauseous. However during pregnancy I cared less about getting sick, I was like bring on all the sweets.

The first sweet thing I started craving was cinnamon rolls, I would buy the Pillsbury rolls in the bulk. I would eat all the rolls, leaving maybe one for Timmy. I started making my own because I was spending a lot of money on my roll obsession.

I put a twist on frosting for the holidays by adding eggnog to the frosting. You can do all the prep for these the night before and wake up on Christmas morning to fresh cinnamon rolls. They will be a great addition to opening presents. 

 

ingredients

Dough

1 cup whole milk
3 tablespoons unsalted butter
3 1/2 cups unbleached all purpose flour, plus more for rolling
1/2 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
1 teaspoon salt
olive oil

Filling

3/4 cup (packed) golden brown sugar
2 tablespoons ground cinnamon
1/4 cup unsalted butter, room temperature

Glaze

4 oz cream cheese
1 tablespoon bourbon (optional)
1/4 cup unsalted butter, room temperature
beans from one vanilla bean or 1 tablepsoon vanilla bean paste
1 cup powdered sugar, sifted
1 tablespoon eggnog
pinch of salt

preparation

For dough:
Combine milk and butter in a heat proof bowl. Microwave on high until butter melts and mixture is just warmed to 120 to 130 degrees, about 30 to 45 seconds.

Pour into a large mixing bowl. Add 1 cup flour, sugar, egg, yeast, and salt. Mix well.  Slowly add remaining flour while mixing. If dough is very sticky, add more flour a tablespoon at a time until dough begins to form ball. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.

Lightly oil large bowl with olive oil. Transfer dough to bowl, turning to coat. Cover bowl with a towel. Let dough rise in warm area until doubled in volume, about 2 hours.

For filling:
Mix brown sugar and cinnamon in medium bowl.

Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at long side, roll dough into log. Using unflavored dental floss or fishing wire (or use a knife and you will have to reshape the rolls) cut the log into 18 equal sized rolls. 

Place them in two greased pie plates or into a greased baking sheet. Cover baking dishes loosely with plastic wrap or towel, Let dough rise in warm area until almost doubled in volume, 40 to 45 minutes or place them in the fridge over night. Before cooking make sure they are room temperature. 

Preheat oven to 375 degrees.

Bake rolls until tops are golden, about 20 minutes. Remove from oven and place on rack. Let cool for 10 minutes. 

For glaze:
Combine cream cheese, bourbon, butter, vanilla, powdered sugar, eggnog and salt in a medium bowl. Using electric mixer, beat until smooth.

Spread glaze on rolls. Serve immediately and try not to eat them all. 

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