I am in love with this treat. I created it and it’s fantastic. If you don’t like the flavor of Eggnog (rum), then you can can use milk instead of the eggnog and vanilla extract (or other flavor) in place of the rum extract. The great thing about this recipe (other than the frosting) is that it uses Rhodes frozen bread dough. Just put the loaves in a greased loaf pan, cover with plastic wrap, and stick into the fridge overnight or at least 12 hours to thaw. Then just pull it out and roll out and you’re ready to go. It is great for Christmas morning or if you have company. I also used the speed rise method on the package so that went fast too. Win-win-win!
2 loaves of frozen Rhodes bread dough
1/2 c. brown sugar, divided
4 Tbsp. cinnamon, divided
1/2 c. softened butter or margarine, divided
Let the dough thaw in the fridge overnight (at least 12 hours). Remove and roll out on a lightly floured surface. Spread 1/4 c. butter over each rolled out dough. Sprinkle with 1/4 c. brown sugar and 2 Tbsp. cinnamon on each piece. Roll up length-wise and cut with a serrated knife or string into 2 inch rolls. Place on a greased cookie sheet about 2 inches apart. Let raise.*
Bake at 400 for 15 minutes or until golden brown. Cool and frost.
Eggnog Buttercream Frosting:
1/3 c. butter, softened (use real butter, it is called buttercream frosting, you know)
3 c. powdered sugar
1 tsp. rum extract
2-4 Tbsp. eggnog
Beat together the butter and powdered sugar. Add the extract and eggnog. Beat, adding more eggnog until you reach your desired consistency. Spread over cooled rolls. This is great for sugar cookies or white cake as well.
*Quick rise method: Place 2 qts. boiling water into an oven safe dish. Place in the oven. Place rolls into the oven and heat oven to 200 degrees. Turn off the oven and let rolls raise until doubled. Remove the water dish, turn oven on to 400 degrees and bake 15 minutes or until golden brown.