Giant Eggnog Cinnamon Rolls

I am having a little bit of an eggnog fixation right now.  I want to make eggnog everything!  As such, I decided to make these eggnog cinnamon rolls that turned out so deliciously fabulous that my husband almost went for a second of these enormous rolls.  There is eggnog in the dough, and a good amount of nutmeg in the filling to give these rolls an eggnogg-y flavor.  The white chocolate eggnog glaze is the finish to compliment these delicious cinnamon rolls.

Giant Eggnog Cinnamon Rolls

Dough:
1 1/2 cups eggnog, room temperature
1 large egg
1/4 cup granulated sugar
1/4 cup powdered milk
1/2 cup mashed potato flakes
1/4 cup canola oil
1 1/2 teaspoons salt
4 cups flour
1 Tablespoon yeast

Filling:
3/4 cup granulated sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup (1 stick) butter, room temperature

Glaze:
1/4 cup white chocolate chips
4 Tablespoons eggnog, divided
1 cup powdered sugar

Combine all of the dough ingredients in the bowl of a bread machine or stand mixer.  Program the bread machine for the dough cycle, or mix with mixer or by hand until a soft dough forms.  It should be slightly tacky, but not sticky.  Cover and let dough rise for about 1 hour.

While the dough is rising, put together the filling by combining the sugar, nutmeg, and cinnamon in a small bowl.  When the dough has finished rising, roll the dough into a large rectangle and spread with the room temperature butter (you can use a spoon for this, but I find that hands work the best).  Sprinkle the sugar mixture evenly over the butter, then spread it around with your hands.  

Roll up the dough starting at a long side.  Using a piece of dental floss, cut the dough into 8 pieces (or if you prefer smaller rolls, cut into 16 or 18 pieces).  Place the rolls on a large greased or parchment lined baking sheet (they should not be touching in order to have room to rise). 

Preheat the oven to 350F.  Let the rolls rise for about 30 minutes while the oven heats.  Bake the cinnamon rolls for 20 minutes, until light golden brown.  Remove the cinnamon rolls from the oven and let cool slightly while you make the glaze.

In a small microwaveable bowl, place the white chocolate chips and 2 Tablespoons of eggnog.  Heat in the microwave for about 30 seconds, or until the eggnog is bubbly.  Stir the mixture until the white chocolate is melted and the mixture is smooth.  Stir in the powdered sugar, and enough remaining eggnog to reach your desired consistency.  Drizzle the glaze over the warm cinnamon rolls.  Serve immediately.  Makes 8 giant cinnamon rolls (or 16 to 18 regular size rolls).

Enjoy!  -Cardamommy