1. Warm the eggnog until it’s just lukewarm, then mix it with yeast and 1 tablespoon of the sugar. Let sit for 5–10 minutes until foamy.

2. In a large bowl, combine flour, remaining sugar, salt, and nutmeg. Add the egg, melted butter, and yeast mixture. Mix to form a soft dough.

3. Knead by hand for 10 minutes or in a stand mixer for 6–8 minutes until smooth and elastic.

4. Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

5. Mix the softened butter with brown sugar and cinnamon for the filling.

6. Roll the dough into a rectangle on a floured surface. Spread the filling evenly over the dough.

7. Roll the dough tightly into a log and slice into 12 rolls.

8. Place rolls into a greased 9×13 baking dish. Cover and let rise for 30–40 minutes.

9. Preheat oven to 350°F (175°C) and bake rolls for 22–28 minutes until golden brown.

10. Whisk powdered sugar, eggnog, and vanilla until smooth. Drizzle glaze over warm rolls and serve.