Holiday time is eggnog season! In these pillowy rolls, eggnog replaces milk for an even richer, slightly denser result. Nutmeg gives the filling the classic aroma and the walnuts add a little crunch.

Ingredients

• 4 1/2 cups all-purpose flour, plus more for shaping
• 1/2 cup sugar
• 1 tablespoon instant-rise yeast
• 1 teaspoon salt
• 1 cup eggnog
• 1/2 cup unsalted butter, sliced in pats, plus more for pan
• 2 large eggs

Filling

• 3/4 cup light brown sugar
• 3 tablespoons all-purpose flour
• 2 tablespoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1/4 cup melted butter
• 3/4 cup chopped walnuts

Glaze

• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter
• 2 tablespoons eggnog

Preparation

• In a bowl, combine flour, sugar, yeast, and salt.
• Warm 1 cup eggnog and 1/2 cup butter in a pot until melted and between 120-130°F.
• Mix wet ingredients with dry, add 2 eggs, and knead for until soft and slightly sticky.
• Let dough rise in an oiled bowl, covered, for 1½ hours.
• Mix brown sugar, flour, cinnamon, nutmeg, salt, and melted butter.
• Punch down the dough, roll into a 12x18-inch rectangle, spread filling, roll up, and cut into 12 rolls.
• Place rolls in a buttered pan, cover, and let rise for 1 hour.
• Bake at 375°F for 25 minutes until golden. Cool, then drizzle with glaze made to achieve desired consistency.