We don't like to waste food/drinks - my wife is much worse than me for this. There has been a running joke with her since about grade 6 that she will eat a.n.y.t.h.i.n.g. It's funny, because it's true. And as a self-proclaimed picky-eater, we are an interesting team!
So back to the eggnog; I wanted to use it up. We've always wanted to start our own Christmas tradition but haven't come up with one yet. My family used to share mimosas while sitting around opening gifts on Christmas morning, but that's not really what my wife and I are into. A friend of mine eats pumpkin pie for breakfast on Christmas morning - I love that idea but my wife doesn't like pumpkin pie (that is also shocking). We have carried on a tradition from her family. She is one-eighth Dutch so we do eat a chocolate letter every year - but really? That's not enough!
I was inspired by both wanting to come up with a new tradition for us, and not witnessing my wife drink eggnog that she doesn't really like. I decided to think of a creative recipe that used eggnog. And in searching I found this great idea from one of my favourite bloggers, Emma, from A Beautiful Mess.
Well folks…. here it is, and I must say these are sooooooOOOooo delicious! I literally ate one 10 minutes ago, hot from the oven. And they're not vegan or even healthy, for a change!
1/2 cup butter
3/4 cup eggnog
1/4 cup milk (I used 1% because that is what we had but I think whole milk would be best)
4 tablespoons sugar
1 tablespoon active dry yeast
1 egg plus 1 egg yolk
1 teaspoon salt
3 1/3 cups of flour (I used white)
Melt the butter over low heat on the stove. Remove from heat and stir in the eggnog, milk and sugar until the sugar is dissolved.
Add the yeast and stir a few times, then let it sit for 8 minutes.
In a separate bowl mix together the flour and the salt.
Pour the yeast mixture in a bowl and slowly add the flour and salt to it while stirring. Combine well. Then stir in the eggs. Once mixed, mine was quite sticky but once I started kneading it, it got better.
On a lightly floured surface, knead the dough for 8 minutes (or until the dough is smooth and elastic) - longest 8 minutes of my life, but so worth it.
Transfer dough to a large, lightly oiled (I used a little olive oil) bowl, turning dough until covered with oil.
Cover with a cloth and set aside in a warm, non drafty spot and let it rise for 2 hours. It will double in size.
1/3 cup melted butter (I microwaved it)
1/2 tablespoon cinnamon
1/2 cup brown sugar
Put cinnamon and sugar in a tupperware container and put the lid on it and shake it to combine. (If your brown sugar is hard you can microwave it to soften it up)
On a lightly floured surface, roll the dough out into a rectangle.
Brush the butter over the surface and sprinkle on the cinnamon and sugar. I left a bit of a border around mine.
Now roll the dough, fairly tight, lengthwise. They bake better with less air bubbles. Once you have it all rolled up, pinch the seam so it stays together while you cut and bake them. A serrated knife works best so they don't get squished.
I cut mine by cutting it in half, then half of the half and so on until I had 16 even-ish sized buns.
I then placed them, cut side down, in a buttered baking dish and brushed the top with some of the melted butter left in the dish I used to microwave it in.
Bake at 325 degrees for 25 minutes. I have a convection oven though, so if you don't, I suggest trying 25-30 minutes at 350 degrees, or until tops are a golden brown colour.
Eggnog Glaze - this is where most of the eggnog flavour will come from
1/4 teaspoon vanilla extract
1/4 cup plus 2 tablespoons of eggnog
2 cups of icing sugar
Mix the eggnog and vanilla together then slowly add the icing sugar while whisking it until no lumps remain. I wanted mine to be heavy so I used a whisk, but if you want it to be more like frosting and light and fluffy I would imagine that a hand held beater would do the trick.
Pour the glaze over the warm cinnamon buns and serve.
Hello breakfast on Christmas morning!