Ingredients
1 package (1/4 ounce) active dry yeast1 cup warm water (110° to 115°)1/2 cup sugar1 teaspoon salt4 to 4-1/2 cups all-purpose flour1/4 cup canola oil1 large egg, room temperatureFILLING:1/3 cup sugar1-1/2 teaspoons ground cinnamon1/4 teaspoon ground nutmeg3 tablespoons butter, softenedFROSTING:2-1/2 cups confectioners’ sugar5 tablespoons butter, softened1/2 teaspoon ground cinnamon1/2 teaspoon vanilla extract2 to 3 tablespoons eggnog
Preparation
In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, 1 cup flour, oil, egg and the yeast mixture; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Do not knead. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.
For filling, in a small bowl, mix sugar, cinnamon and nutmeg. Punch down dough; turn onto a lightly floured surface. Roll into a 18x8-in. rectangle. Spread with butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
Place in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes.
Preheat oven to 350°. Bake until golden brown, 20-25 minutes. Place on a wire rack to cool slightly. Beat confectioners’ sugar, butter, cinnamon, vanilla and enough eggnog to reach desired consistency; spread over warm rolls.
