Eggnog Cinnamon Rolls

Preparation

1. In the bowl of a stand mixer or a large bowl, combine the flour, sugar, yeast and salt and stir to mix. If using a mixer, insert the dough hook.
2. In a small pot, combine the eggnog and butter and place over medium heat. Stir, taking the temperature with an instant-read thermometer often, until the butter is melted and the mixture is 120-130 F.
3. Turn the mixer on low and pour in the eggnog mixture, then add the eggs. Mix until combined, then knead for 5 minutes. The dough should be soft and a little sticky.
4. Transfer the dough to an oiled bowl, cover with a wet towel or plastic wrap, and put in a warm spot to rise for 1½ hours.
5. Butter a 9-by-13-inch baking pan.
6. Prepare the filling: combine the brown sugar, flour, cinnamon, nutmeg and salt in a bowl and stir to mix, then stir in the melted butter to make a thick paste. Reserve.
7. When the dough has doubled in size, punch down.
8. On a floured counter, pat or roll the dough to make a 12-by-18-inch rectangle, with the long edge toward you. Drop bits of the filling over the dough, leaving 1 inch bare on the edge across from you. Use your fingers to spread the filling evenly. Sprinkle evenly with walnuts.
9. Roll up the dough from the long bottom edge up, and pinch the seam to seal. Place seam side down and use a serrated knife to cut into 4 even cylinders. Then divide each cylinder into 3 slices, to make 12 total.
10. Transfer to the prepared pan, placing rolls cut-side up and spacing evenly. Cover the rolls with a damp towel or plastic wrap and let rise in a warm place for an hour, until puffed. Preheat the oven to 375 F.
11. Bake the rolls for 25 minutes, until they are golden around the edges.
12. Let cool on a rack.
13. To make the glaze, combine the powdered sugar, vanilla and melted butter and stir, then drizzle in the eggnog, stirring to make a thick glaze. Once rolls are completely cool, dollop glaze on each roll and spread with a butter knife to cover the tops.