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Eggnog Pecan Rolls with Mascarpone Frosting
Cook Time:
1 hour
Serves:
12
About the Recipe
Ingredients
Homemade Rolls:
3 cups all-purpose flour, divided
2 tablespoons sugar
1 packet ( 2 1/4 teaspoons) active dry yeast
1 teaspoon salt
3/4 cup eggnog
4 tablespoons unsalted butter, cubed
2 large eggs
Pecan Filling:
1/2 cup (1 stick) unsalted butter, softened
1/2 cup packed brown sugar
1/2 cup chopped pecans
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Vanilla-Eggnog Frosting:
1 container (8 ounces) Crave Brothers Farmstead Classics® Mascarpone cheese (room temp)
2 cups confectioners’ sugar
1 teaspoon vanilla extract
4 tablespoons eggnog
Freshly grated nutmeg
Preparation
Homemade Rolls:
Combine the 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 over medium heat. Add to dry ingredients; beat just until combined. Beat in eggs, one at a time, beating each until well combined. Add remaining flour, 1/4 cup at a time, until dough clears sides of bowl (dough will be sticky).
Knead dough in mixer or turn dough out onto a lightly floured surface; knead for 6-8 minutes or until smooth and elastic. Place dough into a greased bowl. Flip to grease top. Cover and let rise until doubled, about 1 hour.
Punch dough down. Knead a few times by hand. Cover with plastic wrap. Let rest for 10 minutes. Roll out dough on a lightly floured surface into a 20 x 15-inch rectangle, about 1/4-inch thick.
Pecan Filling:
Spread butter on dough to within 1/2 inch of edges. Combine the brown sugar, pecans, cinnamon and nutmeg in a bowl; sprinkle over butter.
Roll up dough, jelly-roll style, starting with a long side. Cut into 12 slices. Place slices, cut side down, into two greased 9-inch round baking pans. Cover and let rise until nearly doubled, about 30 minutes.
Heat oven to 350°F. Bake for 20-25 minutes or until golden brown. Cool slightly on a wire rack.
Vanilla-Eggnog Frosting:
Beat the mascarpone, confectioners’ sugar and vanilla in a large bowl until smooth. Add eggnog, a tablespoon at a time, until desired consistency. Spread frosting over warm rolls. Sprinkle with nutmeg.