Eggnog Pecan Rolls with Mascarpone Frosting

Eggnog Pecan Rolls with Mascarpone Frosting

Cozy in and enjoy these warm and gooey cinnamon rolls on Christmas morning … or any morning when you want a special treat. The heavenly mascarpone cheese frosting is spread over the warm rolls – they’re going to disappear quickly!

servings
12
rolls

Ingredients





















Cooking Instructions

For rolls:


1

Combine 1 1/2 cups flour, sugar, yeast and salt in a large mixing bowl. Warm eggnog and butter to 120°F -130°F in a small saucepan. Add to dry ingredients; beat just until combined. Beat in eggs, one at time, mixing after each addition. Add in flour, 1/4 cup at a time, until dough clears sides of bowl (dough will be sticky). Knead dough in mixer or turn dough onto a lightly floured surface; knead until smooth and elastic, about 5-7 minutes. Place dough in a greased bowl; flip to grease top. Cover and let rise in warm place until doubled, about 1 hour.


2

Punch down dough; knead a few times by hand. Reshape dough into ball. Cover with plastic wrap; let stand for 10 minutes.


For filling:


1

Roll out dough on a lightly floured surface into about a 20 x 15-inch rectangle, about 1/4-inch thick. Spread butter to within 1/2 inch of edges. Combine brown sugar, pecans, cinnamon and nutmeg in a bowl; sprinkle over butter. 


2

Roll up dough, jelly-roll style, starting with the long side. Cut into 12 slices. Place slices cut side down in two greased 9-inch round baking pans. Cover and let rise until nearly doubled, about 30 minutes.


3

Heat oven to 350°F. Bake for 20-25 minutes or until golden brown. Cool slightly on a wire rack.


For frosting:


1

Beat mascarpone, confectioners’ sugar and vanilla until smooth. Drizzle in eggnog, a tablespoon at a time; beat until desired consistency. Spread over warm rolls. Sprinkle with nutmeg. 


Recipe Tip:
  • Any brand of Wisconsin mascarpone cheese can be used.
  • Milk can be substituted for eggnog, and a greased 13 x 9-inch baking dish works with this recipe.
  • Try a sharp knife or unwaxed and unflavored dental floss to cut the dough into slices. To use dental floss, slide the center of an 8 to 12-inch long piece of dental floss under the dough to mark your cut. Pick up both ends of the dental floss in each hand, and cross the ends over the top of the dough. Pull the dental floss taut slicing through the dough.
cheese iconCheesemonger Tip:
Crave Brothers mascarpone is a farmstead cheese; it means the cheese is made right on the farm from milk that comes from the cows on that farm only. This results is a superb, creamy cheese that’s fresh and delicious.

Ingredients





















Cooking Instructions

For rolls:


1

Combine 1 1/2 cups flour, sugar, yeast and salt in a large mixing bowl. Warm eggnog and butter to 120°F -130°F in a small saucepan. Add to dry ingredients; beat just until combined. Beat in eggs, one at time, mixing after each addition. Add in flour, 1/4 cup at a time, until dough clears sides of bowl (dough will be sticky). Knead dough in mixer or turn dough onto a lightly floured surface; knead until smooth and elastic, about 5-7 minutes. Place dough in a greased bowl; flip to grease top. Cover and let rise in warm place until doubled, about 1 hour.


2

Punch down dough; knead a few times by hand. Reshape dough into ball. Cover with plastic wrap; let stand for 10 minutes.


For filling:


1

Roll out dough on a lightly floured surface into about a 20 x 15-inch rectangle, about 1/4-inch thick. Spread butter to within 1/2 inch of edges. Combine brown sugar, pecans, cinnamon and nutmeg in a bowl; sprinkle over butter. 


2

Roll up dough, jelly-roll style, starting with the long side. Cut into 12 slices. Place slices cut side down in two greased 9-inch round baking pans. Cover and let rise until nearly doubled, about 30 minutes.


3

Heat oven to 350°F. Bake for 20-25 minutes or until golden brown. Cool slightly on a wire rack.


For frosting:


1

Beat mascarpone, confectioners’ sugar and vanilla until smooth. Drizzle in eggnog, a tablespoon at a time; beat until desired consistency. Spread over warm rolls. Sprinkle with nutmeg. 


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