Eggnog Cinnamon Rolls

Preheat oven to 425 F. Butter the bottom and sides of a 9 inch cake pan. Set aside.

For the filling: In a bowl combine brown sugar, sugar, cinnamon, nutmeg, cloves, and salt. Add the melted butter. Using your fingers or a fork stir together until it feels like wet sand. Set aside.

For the dough: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a liquid measuring cup mix together eggnog and 1/3 of the melted butter. Add the eggnog mixture to the flour mixture and stir with a wooden spoon, until everything is combined (about 30 seconds). The dough will be very rough. Turn onto a floured surface and knead until just smooth (handle as little as possible for flaky rolls).

Using your hands, press the dough into a 12×9 inch rectangle. Brush with another 1/3 of the melted butter. Sprinkle the filling evenly over the dough, pressing it gently into the dough. Be sure to leave about a ½ inch border around the edges.

Using a scraper loosen the dough from the counter and roll it (starting from the long side) into a tight cylinder. Pinch the seams to seal. Using a sharp knife, cut into 8 equal slices. Slightly flatten each piece of dough, to try to keep the filling in.

Place 1 roll in the center of the prepared pan, and arrange the other 7 around it. Brush with the last 1/3 of the melted butter.

Bake for 20-25 minutes until the edges are golden brown. Remove from oven. Allow the rolls to rest for 5 minutes before frosting.

Meanwhile, prepare the icing. In a small bowl mix together all of the icing ingredients. You can adjust the eggnog and sugar level to get the desired consistency. Drizzle the icing over the cinnamon rolls. Remove from pan to serve.