Directions

1. For the Dough:
2. In a large bowl combine 2 cups of the flour, yeast, salt and sugar in a bowl. Mix to combine.
3. In a microwave safe bowl, microwave the eggnog and butter for 30 seconds until warm and the butter is mostly melted. The mixture should be warm, but not hot (between 120-130°F). If it becomes too hot, let it cool before adding to the yeast to prevent killing the yeast. Add the warm eggnog and butter to the flour mixture. Add the egg.
4. Beat with mixer, at first on low speed then work up to high speed until completely combined, about 2 minutes. (This can also easily be done by hand!)
5. Scrape down the bowl and add 1-½ more cups of flour, beating until combined. Add the remaining cup of flour in a little at a time until the dough starts to pull away from the sides of the bowl to form a sticky ball.
6. Turn the dough out onto a well floured surface and knead for about 10 minutes until smooth. (You can check if you've kneaded the dough enough by stretching a piece of dough out between your fingers. If it stretches without breaking, the gluten has developed enough and your dough will be pillowy soft.)
7. Transfer the dough to an oiled bowl and cover. Let it rise in a warm place for 1 hour or until the dough has doubled in size.
8. For the Cinnamon Spice Filling:
9. While the dough rises, make the filling. Combine the sugar, spices, and salt together in a small bowl and mix well. Set aside.
10. For Rolling & Baking:
11. Once the dough has risen, roll it out into a long rectangle (about 18x12 inches) on a well floured surface. Spread the butter for the filling all the way to the edge of the dough. Sprinkle the sugar mixture over the butter, pressing it down to stick to the butter.
12. From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
13. Use unflavored dental floss or a very sharp knife to cut the dough into 12 even rolls. Place the rolls in a 9x13-inch pan lined with parchment paper. Cover loosely with a dish cloth and allow to rise for another hour until doubled in size and puffed up.
14. Bake the cinnamon rolls at 350°F for 30 minutes or until they are golden brown and no longer doughy. Allow to cool.
15. For the Eggnog Cream Cheese Frosting:
16. While the rolls cool, make the cream cheese frosting. In a stand mixer fitted with the whisk attachment, combine the cream cheese, butter, powdered sugar, eggnog, salt, vanilla extract and nutmeg. Beat on low speed, gradually increasing to high until light and fluffy. Spread the icing evenly over the 12 rolls. Enjoy warm!