Recipe 401 - Eggnog Pullapart Cinnamon Rolls

We wanted something Christmas-y to bring to our friends. The Wife found this recipe that looked good. I had just seen a 'rose bread' that looked interesting. I doubled the recipe, and then split it into 4 (so each recipe below will bake 2). I tried folding the dough like the rose bread, but it wasn't terribly successful, so i did the other three as a simple spiral. These turned out like giant cinnamon buns, with a touch of eggnog. Very tasty....

Eggnog Pullapart Cinnamon Rolls
from: Knead to Cook

• 3/4 cup of almond or white milk
• 1/4 cup of eggnog
• 8g yeast
• 3.5 cups of all-purpose flour
• 80g unsalted butter
• 1/3 cup of sugar
• 1 egg
• 1 tsp salt
• 2 tsp cinnamon
• 1/4 tsp nutmeg

Filling:

• brown sugar
• cinnamon
• nutmeg
• melted butter

Glaze:

• 1 1/3 cup of confectioners sugar
• 3 tablespoons of eggnog
• 1/2 oz of eggnog syrup

Directions:

1. Warm the milk and eggnog a bit, add the yeast, and set aside.
2. Combine the butter, 1 up of flour, sugar, egg, salt and spices in a mixer. Add the milk/eggnon/yeast mixture and mix until combined.
3. Add the remaining flour and mix until gluten is developed.
4. Turn the dough out, knead a few times, and then let rise for 90 minutes.
5. Punch the dough down, and divide into 2.
6. Roll each part out into a rectangle about 15" x 9".
7. Brush on melted butter, and then sprinkle generously with the brown sugar. Lightly sprinkle on cinnamon, and then add a few pinches of nutmeg.
8. Roll the dough tightly into a long roll.
9. With a sharp knife, cut the roll lengthwise. Take one piece and coil it, then add the second piece. Try to keep the put wise up and together. Tuck the end under the bottom.
10. Place in a 9" greased round pan, cover,  and let rise for an hour.
11. Repeat with the second dough half.
12. Preheat the oven to 375F.
13. Bake for about 35 minutes. Turn the tray and swap top for botton at about 20 minutes.
14. While the rolls are baking, prepare the glaze.
15. When the rolls come out of the oven, immediately drizzle on the glaze.
16. Let cool (or not).
17. These can be reheated the next day.

Makes 2 x 9" rounds. Each round can be used as a breakfast for 4-6 people.