Eggnog Cinnamon Rolls and/or Eggnog Cranberry Twists

To make the dough, in a large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt and nutmeg. Heat the eggnog and butter until warm (120-130 degrees). Gradually add to the dry ingredients; beat for 2 minutes at medium speed of an electric mixer. Add eggs, butter extract, vanilla extract and 1/2 cup flour; beat for 2 minutes at high speed. With a spoon, stir in enough remaining flour to form a soft dough.

Turn dough onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover; let dough rest for 10 minutes.

To make 2 different-shaped rolls out of the dough, see below.

FOR EGGNOG CRANBERRY TWISTS: Knead dried cranberries into the dough. Roll dough into a 24×12-inch rectangle.

For the filling, melt the butter; brush over dough. Combine brown sugar, cinnamon and nutmeg in a small bowl; sprinkle over the dough. Fold dough in half lengthwise; it should measure 24×6 inches. Cut crosswise into 24 strips. Twist each strip twice. Place strips on 2 or 3 large greased cookie sheets.

FOR EGGNOG CINNAMON ROLLS: Divide dough in half. Roll each half into an 18×12-inch rectangle. Prepare filling as directed above; brush dough with melted butter and sprinkle with brown sugar mixture. Starting on a long side, roll dough jelly-roll style; seal seam. Cut each roll into twelve 1 1/2″ slices. Place in four greased 8″ round cake pans or two greased 13×9-inch pans.

Cover and let rise in a warm place until doubled, approximately 30-45 minutes.

Uncover rolls. Bake in a preheated 350-degree oven for 12-15 minutes for twists, or 15-20 minutes for cinnamon rolls, or until golden brown. Immediately brush lightly with melted butter; remove from sheets to wire racks and cool completely.

For the eggnog glaze, in a small bowl, combine sugar, eggnog and vanilla (if desired), adding eggnog a little at a time until glaze is of drizzling consistency. Drizzle over rolls.

Makes 24 twists or cinnamon rolls.

TO MAKE TWO DIFFERENT ROLLS OUT OF ONE BATCH OF DOUGH:

After letting dough rest for 10 minutes, divide dough in half. Cover the dough not being used with plastic wrap.

TO MAKE 12 CINNAMON TWISTS: Roll dough into a 12×12-inch square. Melt 2 tablespoons butter; brush over the dough. Combine 1/3 cup brown sugar, 3/4 teaspoon cinnamon and 1/4 teaspoon ground nutmeg; sprinkle over the dough. Fold dough in half to form a 6×12-inch rectangle. Cut into twelve 1″ strips. Continue as directed above.

TO MAKE 12 CINNAMON ROLLS: Roll remaining dough into an 18×12-inch rectangle. Melt remaining 2 tablespoons butter and brush over the dough. Combine remaining 1/3 cup brown sugar, 3/4 teaspoon cinnamon and 1/4 teaspoon nutmeg. Sprinkle over the dough. Roll and slice into twelve 1 1/2″ slices. Place slices into two greased 8″ round cake pans or one greased 13×9-inch pan. Proceed as above.