INGREDIENTS
for the rolls
3/4 cup
eggnog, warmed to 100-110°F (light or dairy-free)
1/2 tbsp
unsalted butter, melted
2 tbsp
brown sugar
1/2 tsp
ground nutmeg
1/4 tsp
salt
2 1/4 tsp
active dry yeast
2 1/2
– 3 c (300-360g) all-purpose flour
for the filling
6 tbsp
brown sugar
2 tsp
ground cinnamon
1/2 tsp
ground nutmeg
1/2 tbsp
unsalted butter, melted