Eggnog Pecan Rolls with Mascarpone Frosting
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
1/4 cup unsalted butter, cubed
2 large eggs
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
1 container (8 ounces) Crave Brothers Farmstead Mascarpone cheese, room temperature
2 cups confectioners’ sugar
1 teaspoon vanilla extract
4 tablespoons eggnog
Freshly grated nutmeg
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.
Punch down dough; knead a few times by hand. Reshape dough into ball. Cover with plastic wrap; let stand for 10 minutes.
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.
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.
Heat oven to 350°F. Bake for 20-25 minutes or until golden brown. Cool slightly on a wire rack.
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.