Eggnog Cinnamon Buns with Whiskey Eggnog Frosting

Recipe credit: Local Milk

Ingredients

For the dough:

• 4 cups flour, plus 1/4 cup for rolling out
• 1 1/4 cup eggnog
• 1 packet active dry yeast
• 1/4 cup crème fraîche
• 2 eggs, room temperature
• 3/4 cup granulated sugar
• 1/2 teaspoon freshly grated nutmeg
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1 stick unsalted butter

For the filling:

• 6 tablespoons butter, at room temperature
• 3/4 cup dark brown sugar
• 1/2 cup of raisins
• 1/2 teaspoon freshly grated nutmeg
• 1 tablespoon cinnamon

For the icing:

• 8 oz crème fraîche
• 1 tablespoon whiskey (optional)
• fresh vanilla bean
• 1 cup powdered sugar, sifted
• 1 tablespoon eggnog
• 1/4 teaspoon freshly grated nutmeg

Preparation

1. Warm the eggnog in a small saucepan until about 115° F, but definitely no more. Remove pan from heat and add the yeast, allowing to proof for five to ten minutes. It should be bubbly.
2. While the yeast proofs melt and brown the stick of butter. This should take about 5-10 minutes. Once finished, allow to cool down before adding it to my dough.
3. In a large mixing bowl combine the yeast and eggnog mixture, 2 eggs, 1/4 cup crème fraîche, 3/4 cup sugar, 1/2 teaspoon nutmeg, 1 teaspoon vanilla, brown butter, and 1/4 teaspoon salt. Stir to combine well.
4. Stir in the flour with a wooden spoon. Once you’ve mixed the flour as much as you can, turn it out onto a floured surface and knead until everything is well incorporated. Place back into cleaned bowl and cover with plastic wrap or kitchen towel to proof for about 2 hours.
5. After the dough has risen turn it out onto a floured surface and gently knead. Pat it out into a rectangle about 9″ x 12″ with the dough facing you longways.
6. In a bowl combine 3/4 cup dark brown sugar, 1/2 cup of raisins, 1/2 teaspoon nutmeg, and 1 tablespoon cinnamon.
7. Melt the 6 tablespoons of butter and generously brush over the entire surface of the dough.
8. Sprinkle the brown sugar mixture generously and evenly over the butter, and gently press into the surface.
9. Carefully roll the dough longways until you’ve created a log shape. Pinch the ends together to keep it from rolling open again.
10. Using string (I used good ol’ sewing thread), cut the log into 1″ rolls and place into rounded dish.
11. Once you’ve cut all of the rolls, cover the dish with a towel and allow dough to rise for another hour or so.
12. Preheat oven to 350° F. Place rolls into the oven and bake for about 20-25 minutes.
13. In the meantime, make the whiskey eggnog frosting by whisking the crème fraîche, sifted powdered sugar, nutmeg, vanilla beans, whiskey (optional), and eggnog.
14. Allow rolls to cool completely before pouring frosting over the top.

Enjoy!