Pour the warm eggnog in the bowl of a stand mixer and sprinkle the yeast overtop.
Add the eggs, butter and sugar. Mix until combined.
Add in salt and 4 cups (save the other ½ cup and add only if you need it) of flour and mix using the paddle attachment just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
Scrape the dough off the beater blade and remove it. Attach the dough hook.
Beat the dough on medium speed, adding in up to ½ cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That's ok! Don't be tempted to add more flour at this point. We generally add about 4 ½ cups, but start with 4 cups.
Spray a large bowl with cooking spray.
Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
Cover the bowl with a towel or wax paper.
Set the bowl in a warm place and allow the dough to rise until not quite double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30-60 minutes for the dough to rise but the time can vary based on weather and even altitude. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
While the dough is rising, prepare the filling. In a medium bowl, combine the melted butter, brown sugar, nutmeg and cinnamon, mixing until well combined. Set aside.
Sprinkle a pastry mat with flour (or roll out on a lightly floured surface). Turn out the dough onto the pastry mat and sprinkle the top of the dough with a light dusting of additional flour.
Flour a rolling pin and roll the dough to about a 24x15″ rectangle. (the size of the rectangle can vary…it does not have to be exact!)
Use a rubber spatula to smooth the filling over the whole dough rectangle.
Starting on the long end, roll the dough up tightly jelly roll style into a tight log.
Cut into 12 slices and place in a greased 9x13″ baking pan.*
Cover the pan and allow the rolls to rise for 10 minutes.
Preheat the oven to 375º Fahrenheit.
Warm the eggnog until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch.
Pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
Bake for 25-28 minutes. Check the roll after about 20 minutes of baking. If they look like they are getting too browned, place a piece of foil over the top of the pan for the remainder of the time. **Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. To see if they are done, lightly pull up on the edge of the cinnamon roll in the center. If it looks cooked and not too doughy, it is done.**
While the rolls are cooling, prepare the frosting.
In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
Add in the cinnamon, nutmeg and eggnog. Then add the powdered sugar. Beat until combined.
Spread the frosting over the cooled rolls.
Store in an airtight container.
The Calorie count shows the amount with ALL of the frosting used. There will be less calories in the rolls if you don’t use all of the frosting at once.
Different yeast calls for slightly different proofing methods. We follow Red Star Platinum’s temperature guidelines. Please check your yeast packet to see what temperature the milk should be at.
The calories shown are based on the recipe making 12 rolls, with 1 serving being 1 frosted roll. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**