Egg Nog Cinnamon Rolls

They were going to be called Rum Glazed Cinnamon Rolls, but they’re better off being called Egg Nog Cinnamon Rolls. See the recipe after the jump!

Makes 18 cinnamon rolls

Dough:

• 3 c. all-purpose flour
• 1 c. milk
• 3 tbsp. unsalted butter
• 1/2 c. granulated sugar
• 1 egg
• 2 1/4 tsp. active dry yeast
• 1 tsp. salt
• vegetable oil spray

Filling:

• 3/4 c. brown sugar
• 2 tbsp. grown cinnamon
• 3 tbsp. melted unsalted butter
• 1 tsp. almond extract

Rum Glaze (or Egg Nog Glaze..it smells like Egg Nog):

• 2 1/2 c. sugar
  
• 1 egg yolk
• 1/2 c. butter
• 3/4 c. half and half
• 1 tsp. vanilla extract
• 1/2 c. light rum

Turn the oven on the lowest temperature setting. Melt the butter with the milk in the microwave for a minute so the milk should be lukewarm. In a large mixing bowl, combine the flour, yeast, and salt. In another mixing bowl (preferably glass), grease the bowl with vegetable cooking/baking spray and dust with flour. When the butter and milk are hot, add in the sugar and then the egg. Add the liquid mixture into the dry mixture and mix well. The dough may be sticky, but transfer it into the glass mixing bowl. Turn off the oven, cover the glass bowl with a clean cloth. Place the bowl in the oven and let it rise for about an hour and a half.

While the dough is rising, mix together the ingredients for the filling. When the dough is done rising, rest it on a large floured sheet of unbleached parchment paper (I used foil because I was out of parchment paper). Preheat the oven to 375F. Roll out the dough into a rectangle that’s about 1 cm. thick. Brush the filling on the entire sheet of dough. Using the parchment paper to help you gently roll the cinnamon roll. It should look like a long cylinder or the biggest can of Aqua Net you’ve ever seen. Cut it into 18 pieces and placed in greased round or square baking pans. Bake for about 30 minutes or until the they’re golden brown.

Once the cinnamon rolls have cooled down, prepare the glaze. In a saucepan, heat about a 1/2 c. of sugar until they’re browned and melted. In a small bowl, mix the cream, egg yolk, vanilla extract and the rest of the sugar. In a separate larger saucepan, add in the liquid mixture until they’re boiling. Add in the browned sugar to the boiling mixture, and continually mix until the browned sugar chunks are melted. Add in the rum. The mixture should bubble and foam; turn the heat on low and the glaze should drip in ribbon-like. If it doesn’t continue mixing the sugar mixture on medium high heat. When the glaze cools down and is still warm, pour it over the cinnamon rolls and serve.