Eggnog Dough

1. In a small saucepan over medium-low heat, warm up eggnog until small bubbles starts to form along the edges and an instant-read thermometer register between 110 – 115F. Alternatively, eggnog may be warmed in the microwave at 30 seconds intervals until it reach the temperature of 110 – 115F.
2. Pour heated eggnog into the bowl of a stand mixer, sprinkle yeast on top and gently whisk. As the yeast rehydrates, the mixture will take on a foamy appearance, about 10 minutes.
   With the dough hook attached to stand mixer, add the egg and melted butter to yeast mixture and mix on low (2 on stand mixer) to combine. Next, add the flour and salt to wet mixture and continue to mix until a shaggy looking dough forms.
3. Increase mixer speed to medium (4 on stand mixer) and knead dough for 6 minutes. The resulting dough should be soft and smooth.
4. Transfer dough to a lightly floured surface and shape into a ball. Grease a medium mixing bowl with 1/2 teaspoon of oil or melted butter. Placed dough in greased bowl and gently swirl it around the bowl so that all sides of the dough including the top and bottom are coated with some of the butter/oil. Cover with plastic wrap and allow dough to rise for at least (1) hour in a warm area of kitchen or until it has doubled in size.

Brown Sugar Cinnamon Filling

1. In a small mixing bowl, mix the brown sugar and cinnamon until thoroughly combine. Set aside until ready to use. Keep softened butter separate.

Eggnog Icing

1. Pass powdered sugar through a fine-mesh sieve into a medium mixing bowl and whisk in eggnog until a smooth, pourable icing is reached.

Assembly

1. Thoroughly grease an 8” baking pan/skillet. Set aside.
2. Gently knock down risen dough and transfer to a lightly floured surface. Cover with plastic wrap and allow dough to rest for 5 minutes.
3. Remove plastic wrap. Sprinkle top of dough with some flour and roll into roughly a 12.5” x 10” rectangle.
4. With a pastry brush, spread softened butter over the surface of rolled dough and evenly sprinkle brown sugar and cinnamon mixture over butter taking care to leave a 1/4” border around the edges of dough.
5. Starting at the long edge of dough, carefully roll dough onto itself until you reach the opposite end. You will end up with a log shape.
6. With a sharp knife, cut log into 6 equal pieces/buns and arrange evenly spaced out in prepared pan. Cover pan with plastic wrap and place pan in a warm area of kitchen for second rise for 30 minutes.
7. Preheat oven to 350 F about 15 minutes into second rise and bake eggnog cinnamon buns rotating the pan halfway through bake time. Buns are ready when a toothpick inserted into the center of one them comes out clean.
8. As the buns rest in pan, prepare eggnog icing by passing powdered sugar through a fine-mesh sieve into a medium mixing bowl. Whisk in eggnog until a smooth, pourable icing is reached.
9. Spoon icing over warm buns, sprinkle the top with ground cinnamon (optional), and serve.