Eggnog Cinnamon Rolls

Gather all ingredients.

In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, yeast, salt, and 4 cups of flour. Mix on low speed until just combined (approximately 15 seconds).

With the mixer running on low, add eggnog, sour cream, softened butter, and the beaten egg. Continue mixing until a dough forms (1-2 minutes). Switch to the dough hook attachment.

Knead on medium-low speed until the dough is smooth and elastic (6-9 minutes). Gradually add the remaining 1/2 cup of flour, 1/2 to 1 teaspoon at a time, if needed to achieve the right consistency.

Place the dough in a large bowl greased with cooking spray, turning to coat. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size (2-3 hours).

Spray a 13x9-inch pan with cooking spray. Lightly punch down the risen dough.

On a lightly floured surface, roll the dough into an 18x10-inch rectangle.

For the filling, spread 1/2 cup of softened butter evenly over the dough.

In a small bowl, combine brown sugar, cinnamon, and nutmeg. Sprinkle this mixture evenly over the buttered dough.

Starting with one long side, tightly roll the dough into a log. Pinch the seam to seal.

Slice the log into 12 equal rolls.

Place the rolls in the prepared pan. Cover and let rise in a warm, draft-free place until doubled in size (1 hour - 1 hour 15 minutes).

Preheat oven to 350 degrees F (175 degrees C).

Bake in the preheated oven, uncovered, until golden brown (25-30 minutes).

Let the rolls cool in the pan on a wire rack for 15 minutes.

For the frosting, in the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and 4 tablespoons of butter. Beat on medium speed until smooth (1-2 minutes).

Add powdered sugar, eggnog, and vanilla extract. Beat on medium speed until smooth and creamy (about 1 minute).

Drizzle the glaze generously over the warm rolls. Serve immediately. For an extra touch, sprinkle with freshly grated nutmeg and offer any extra glaze on the side.