Instructions:

• Preheat oven to 150-170 degrees or as low as your oven goes. This is just to create a warm environment to proof the dough.
• Prepare a 12 X 9 (or the closest pan you have to that size) baking dish (I use a 4 quart glass Pyrex), by buttering generously or spraying with cooking spray, and lining with parchment. Set aside.
• You can also use 2 9-inch spring form or regular, round cake pans, just line with parchment. I do this if I am planning to give them as gifts because they fit nicely into a pie/cake box or on a decorative plate.
• Once oven preheats, turn oven off. Keep door closed. Proceed with recipe
• Warm eggnog either by blasting it in the microwave for about 90 seconds or warm it gently on the stove. You want it warm, not hot. Ideally 100 - 110 degrees F. Pour eggnog into bowl of stand mixer, along with brown sugar, yeast, egg, and vanilla. Whisk and let sit for about 5 minutes.
• Next, add 3 1/2 cups flour, 1/4 cup butter, salt, cinnamon and nutmeg to mixer. Using your dough hook, mix dough on low to medium speed until it comes together and no longer sticks to sides of bowl. If needed, add remaining 1/2 cup flour in a little bit at a time until you have a soft, but not overly sticky dough.
• Remove dough hook. Cover mixing bowl with plastic wrap or a damp towel and place in warm oven for 30 minutes while you make the filling and glaze.

Filling:

• In a small bowl, mix all filling ingredients with a fork until thoroughly combined. Set aside.

Glaze:

• In a medium bowl, mix all glaze ingredients with a whisk until smooth and pourable, but not overly runny.

Assembly:

• After 30 minutes, remove dough from oven, dump onto a lightly oiled surface, press dough into a roughly 12 X 9 inch rectangle. Don't go crazy here, it doesn't have to be exact.
• Spread or sprinkle filling evenly over the entire surface of the dough, all the way to the edges.
• Begin on the 12 inch side closest to you, roll dough very tightly away from you, keeping it taught all the way across as you roll. This will give you the most hypnotically swirled rolls with a great filling to dough ratio. Once you reach the end, pinch along seam to seal.
• Cut roll in half, then each half in half to make 4 equal pieces. Cut each of these into 4. You will have 16 pieces. The end pieces will be a little uneven, but they rise and bake just fine, just put the uneven side down when placing in the pan and press them down a bit.
• Place pieces evenly in dish. Cover with plastic wrap or damp towel and let rise in a warm spot (your oven is a good place) until doubled in size. About an hour. *
• Preheat oven to 375 during last 20 minutes of rising time. If you are rising your rolls in the oven make sure to TAKE THEM OUT before you preheat!
• Once dough has risen, remove plastic wrap or towel and bake for 25 minutes in preheated oven.
• Remove from oven and let cool completely before glazing.

*Alternatively, place in fridge overnight, and let sit at room temp for 30 minutes before you bake the next morning.