What should you do with leftover frosting from these cookies? Why, make cinnamon rolls of course. I just took a basic cinnamon roll recipe and eggnog-ified it. I added a dash of rum extract, nutmeg, and cinnamon to the dough and then slathered them with leftover frosting. These were delicious warm from the oven, but they were just as great the next day too.
Eggnog Cinnamon Rolls
adapted from Quick Cooking 2001
1 1/4 c. water
1 egg
1/4 c. butter, softened
1 tsp. salt
4 c. bread flour
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. rum extract
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Filling:
1/4 c. butter
1 c. brown sugar
2 tsp. cinnamon
1/2 c. raisins
Frosting: leftovers from the nutmeg cookies
Knead all the ingredients in a stand mixer fitted with dough hook. Let rise until doubled. Roll into a 17 x 10 inch rectangle. Spread with butter; sprinkle with brown sugar, cinnamon, and raisins. Roll up, jelly-roll style, starting from a long side; pinch seam to seal. Cut into 24 slices. Place cut side down in a 9 x 13 inch baking pan. Cover and let rise in a warm place, until doubled, about 45 minutes. Bake at 350 for 20-25 minutes. Frost warm rolls.
I actually made the dough the night before and put it in the fridge and then rolled them out in the morning and let them rise then baked them. Perfect for breakfast or to share with friends.
1 comment:
What the what! This looks delicious. Love all the baking you're doing, how festive! I'll live vicariously through you :)
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