When it's cold outside, there's nothing like a warm cinnamon roll to make you toasty on the inside! This recipe is perfect for enjoying on a relaxing weekend morning, or even reheated before those mad morning dashes to work or school.
• 2 1/4 tsp. active dry yeast
• 1/4 cup warm water
• 2 tsp. dark brown sugar
• 1/2 cup (stick) unsalted butter, melted
• 1 cup warm eggnog
• 1/4 cup vanilla greek yogurt
• 1 large egg
• 4 cups all-purpose flour
• 1/4 tsp. salt
• 1 vanilla bean, scraped
• 1 tsp. pure vanilla extract
• 1/2-3/4 cup dark brown sugar
• 2 Tbsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 1 stick butter (1/2 cup), softened
• 1/2 cup white chocolate chips
• 8 oz. cream cheese, softened
• 4 oz. white chocolate, melted
• 4 Tbsp. salted butter, melted
• 4 Tbsp. eggnog
• 3 cups powdered sugar
• 2 tsp. vanilla extract
Preheat oven to 350 degrees.
Place yeast and sugar into a stand mixer with the dough hook attached.
Add the warm water and gently stir.
Let sit until yeast has doubled and is puffed and foamy on top, about 10 minutes.
To the bowl add the melted butter, warm egg nog, Greek yogurt and eggs; stir to combine.
Add in the flour, salt, vanilla bean seeds (if using) and vanilla extract.
Knead the dough with the dough hook until the dough is smooth and forms a ball, about 5 minutes.
Remove the dough from the bowl and oil the boil or use cooking spray.
Place the dough back in the bowl and cover with plastic wrap.
Let the dough rise in a warm area for about 1 hour or until doubled in size.
To make the filling, add the brown sugar, nutmeg, cloves and cinnamon to a bowl and mix well.
Generously grease a 9x13-inch inch baking dish with butter.
Lightly dust a surface with flour. Roll the dough into a rectangle (about 9x24 inches).
Spread about 6 tablespoons of the butter (softened almost to a melted stage) evenly over the dough.
Spread the brown sugar and spices evenly over the butter and lightly push the brown sugar into the butter.
Sprinkle on the white chocolate chips.
Starting with the long edge closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it fairly tight as you go.
When you reach the edge, pinch along the edge to seal.
Slice the log into separate rolls; place rolls in the prepared pan.
Cover with a damp cloth or plastic wrap and allow to rise in a warm place until doubled in size, about 30 minutes.
Just before baking, brush the remaining butter on top of the rolls.
Bake the rolls for 25 minutes or until golden brown.
Frosting In the bowl of a stand mixer, combine the melted white chocolate, cream cheese and butter and whisk until creamy and light.
Add the powdered sugar and mix well.
Add the eggnog and vanilla, and whisk until smooth.
Spread the desired amount of frosting on warm rolls.