easy fluffy eggnog cinnamon rolls
INGREDIENTS
- 2 1/4 teaspoons active dry yeast I like to use Red Star Platinum yeast
- 1/4 cup warm water
- 2 tablespoons light brown sugar
- 1/2 cup unsalted butter melted, stick
- 1 cup warm eggnog
- 1/4 cup plain vanilla yogurt (or if you have leftover mashed potatoes lying around use those they work great!)
- 1 egg
- 4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 vanilla bean scraped (optional)
- 1 teaspoon vanilla extract
FILLING
- 1/2- 3/4 cup brown sugar
- 2 tablespoons cinnamon
- 1 cup stick butter very, very soft (I like to place mine in the microwave for 15 seconds until extremely softened), 1/2
- 1/2 cup white chocolate chips optional
FROSTING
- 2 ounces cream cheese softened
- 2 ounces white chocolate melted
- 2 tablespoons salted butter melted
- 2-3 tablespoons eggnog
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- To make the dough. Place yeast and sugar into a stand mixer with the dough hook attached. Add the warm water and gently stir. Let sit until yeast has doubled and is puffed and foamy on top, about 10 minutes.
- To the bowl add the melted butter, warm eggnog, greek yogurt and eggs, stir to combine. Add in the flour, salt, vanilla bean seeds (if using) and vanilla extract. Knead the dough with the dough hook until the dough is smooth and forms a ball, about 5 minutes. Remove the dough from the bowl and oil the boil or use cooking spray. Place the dough back in the bowl and cover with plastic wrap. Let the dough rise in a warm area for about 1 hour or until doubled in size.
- To make the filling. Add the brown sugar and cinnamon to a bowl and mix well. Generously grease a 9x13 inch baking dish with butter.
- Lightly dust a surface with flour. Roll the dough into a rectangle (about 9x24 inches). Spread about 6 tablespoons of the butter (softened almost to a melted stage) evenly over the dough. Spread the brown sugar + cinnamon evenly over the butter and lightly push the brown sugar into the butter. Sprinkle on the white chocolate if using. Starting with the long edge closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Place the dental floss (do it!! It works so well!) under the roll where you want to cut. Mine are usually about 3/4 to 1 inch thick, but varied. Take the ends of the floss in each hand and wrap them around the roll. Keeping the ends of the floss in each hand, don't let go and then tighten the floss so it starts to cut through the roll. Again, don't change hands. Tighten until the floss comes out and the individual roll is separated
- Place rolls in the prepared pan. Cover with a damp cloth or plastic wrap and allow to rise in a warm place until doubled in size, about 30 minutes.
- Preheat oven to 350. Just before baking brush the remaining butter on top of the rolls. Bake the rolls for 25 minutes or until golden brown.
- Meanwhile, make the frosting. In a medium bowl, combine the melted white chocolate, cream cheese and butter and whisk until creamy and light. Add the powdered sugar and mix well. Add the eggnog and vanilla and whisk until smooth. Spread the frosting on warm rolls. EAT!
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Dr. Amy Ashurst Gooch http://www.sci.utah.edu/people/agooch.html
Chief Operations Office
ViSUS LLC
801 828 5038 (Cell)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Dr. Amy Ashurst Gooch http://www.sci.utah.edu/people/agooch.html
Chief Operations Office
r
amy.a.gooch at gmail.comViSUS LLC
amy@visus.net801 828 5038 (Cell)
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