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Eggnog and Cranberry Cinnamon Rolls Recipe

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Eggnog and Cranberry Cinnamon Rolls
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Ingredients

  • 1 cup eggnog
  • 1/4 cup butter
  • 1 (.25 ounce) package instant
  • yeast (2 1/4 teaspoons)
  • 1 egg, room temperature, slightly
  • beaten
  • 3 1/4 to 3 1/2 cups flour (I use
  • bread flour, but you can use all purpose)
  • 1/2 teaspoon salt
  • 1 cup brown sugar, packed
  • 1 tablespoon cinnamon
  • 1/2 cup butter, softened
  • 3/4 cup chopped fresh cranberries
  • Heat the eggnog and 1/4 cup butter
  • in a small saucepan until butter is melted. Remove from heat. Let cool until
  • temperature is about 110 degrees F (like bathwater warm).
  • In a large mixing bowl, combine
  • eggnog mixture with yeast, egg, and 2 cups of the flour and the salt; beat
  • well. Add the remaining flour, 1/2 cup at a time, stirring well after each

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