Eggnog Cinnamon Rolls And/Or Eggnog Cranberry Twists

• FOR THE DOUGH:
• 5 cups Bread Flour
• 1/2 cups Sugar
• 4-1/2 teaspoons Instant Or Rapid Rise Yeast
• 1 teaspoon Salt
• 1-1/4 teaspoon Ground Nutmeg
• 1-1/2 cup Dairy Eggnog
• 1/4 cups Butter Or Margarine
• 2 whole Eggs
• 1 teaspoon Butter Extract
• 1 teaspoon Vanilla Extract
• 1 cup Dried Cranberries (if Making 12 Twists, Reduce Amount To 1/2 Cup)
• _____
• FOR THE FILLING:
• 1/4 cups Butter Or Margarine, Melted
• 2/3 cups Firmly Packed Light Brown Sugar
• 1-1/2 teaspoon Ground Cinnamon
• 1/2 teaspoons Ground Nutmeg
• _____
• FOR THE EGGNOG GLAZE:
• 1 cup Confectioners Sugar (Sifted)
• 1-1/2 Tablespoon Dairy Eggnog
• 1/2 teaspoons Vanilla Extract (optional)

1. 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.
2. Turn dough onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover; let dough rest for 10 minutes.
3. To make 2 different-shaped rolls out of the dough, see below.
4. FOR EGGNOG CRANBERRY TWISTS: Knead dried cranberries into the dough. Roll dough into a 24x12-inch rectangle.
5. 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 24x6 inches. Cut crosswise into 24 strips. Twist each strip twice. Place strips on 2 or 3 large greased cookie sheets.
6. FOR EGGNOG CINNAMON ROLLS: Divide dough in half. Roll each half into an 18x12-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 13x9-inch pans.
7. Cover and let rise in a warm place until doubled, approximately 30-45 minutes.
8. 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.
9. 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.
10. Makes 24 twists or cinnamon rolls.
11. TO MAKE TWO DIFFERENT ROLLS OUT OF ONE BATCH OF DOUGH:
12. After letting dough rest for 10 minutes, divide dough in half. Cover the dough not being used with plastic wrap.
13. TO MAKE 12 CINNAMON TWISTS: Roll dough into a 12x12-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 6x12-inch rectangle. Cut into twelve 1" strips. Continue as directed above.
14. TO MAKE 12 CINNAMON ROLLS: Roll remaining dough into an 18x12-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 13x9-inch pan. Proceed as above.

bread flour, sugar, yeast, salt, ground nutmeg, eggnog, ubc, eggs, butter, vanilla, cranberries, filling, ubc, brown sugar, ground cinnamon, ground nutmeg, eggnog, confectioners sugar, eggnog, vanilla

Taken from tastykitchen.com/recipes/breads/eggnog-cinnamon-rolls-andor-eggnog-cranberry-twists/ (may not work)