Eggnog Cinnamon Rolls

For the rolls:

• Place eggnog in a saucepan over medium heat and bring just to a boil.
• Combine 6 tablespoons of the sugar, the salt, and the butter in a large bowl, pour the hot eggnog over it; stir and let cool to 110-115°F.
• Add egg and yeast to the cooled mixture, and mix well with wooden spoon or dough whisk.
• Add the nutmeg and flour; mix until incorporated and the dough is soft.
• Transfer the dough to a well-floured board and knead until very smooth and elastic, about 5 minutes (You can also use a stand mixer with a dough hook if you don’t knead by hand).
• Place the dough in a large, well-greased bowl, cover with plastic wrap, and let rise until doubled in volume, about 1 hour.
• Grease a 9X13-inch pan; set aside.
• Punch the dough down, place on a well-floured board, and roll it out into a 10×24-inch rectangle and brush it with the melted butter.
• Combine the sugar and cinnamon and sprinkle the mixture over the butter.
• Starting at one of the long sides, roll the dough up, and pinch the seam tight to seal.
• Using a serrated knife, cut the dough into 2 inch thick slices, and place them in the prepared pan. Cover with plastic wrap and let rise until doubled in size, about 1 hour.
• Preheat the oven to 350°F.
• When the rolls have risen, bake until golden brown, about 25 minutes. Let cool for about 5 minutes.
• Make the icing: Mix all the ingredients together until smooth. If too thin add more powdered sugar; if too thick, add more eggnog. Drizzle the icing over the rolls and serve warm.