Eggnog Sweet Rolls

Directions

• Prepare a large baking dish (or two medium sized) by spraying with avocado oil. You should get approximately 16 rolls, so plan accordingly. Set aside while you prepare rolls.
• Add warmed eggnog, 1 tablespoon of the sugar and yeast to a measuring cup, stir well and allow to bloom, usually about 5-10 minutes.
• While the yeast blooms, add eggs, mashed potatoes, butter, remaining sugar, nutmeg, rum extract and salt to the base of a stand mixer fitted with the whisk attachment, mix to combine. Or add to a large mixing bowl and use a hand mixer.
• Once yeast has bloomed, add that along with 2½ cups of the flour to the mixture and mix to combine well. Next, fit the stand mixer with the dough hook and add the remaining 1½ cup of flour about ⅓ at a time while the mixer runs, until the dough ball comes together. Depending on the size of your eggs, you may need an additional 2-3 tablespoons of flour to bring the dough together. You should have a nice soft and pliable dough that you can touch with your finger and not be sticky. For ease of rolling the dough out, I like to divide it in half.
• Roll one ball out into an approximate 10”x7” rectangle. Spread half of butter evenly over the top, then sprinkle half of the brown sugar on top of the butter, sprinkling/smoothing out with your hand. Sprinkle half of the cinnamon and nutmeg on top of that.
• Use a pizza cutter or knife to cut strips, starting on the long side, approximately 1-1½ “ wide. You should get 9-10 if you cut 1½” strips and more than that if you cut 1” strips, totally your call and preference. Once strips are cut, roll up each strip one at a time, then place in prepared baking dish.Repeating with the other half of the dough, until all strips are rolled and in the pan.
• Cover and allow to rise for 20-25 minutes in a warm place in your kitchen, preheating your oven to 350°.
• When rolls are ready to go, remove the cover and slowly pour the 6-8 tbsp eggnog over the top of rolls, as well as around the sides. As the rolls bake, they will absorb the eggnog and create such a luscious texture.
• Bake for 30-35 minutes or until browned. Remove from the oven and allow to cool slightly while you prepare frosting.
• Add all ingredients to a small mixing bowl and beat until fully combined, adding additional eggnog or powdered sugar to get the desired consistency.
• You can frost the rolls while they’re still slightly warm or wait a bit longer to cool slightly, totally your call. For a fun touch, add some freshly grated nutmeg on top or bottled variety, but go easy on it, nutmeg is a very strong potent flavor.