Eggnog Cinnamon Rolls

1. Preheat oven to 350F. Allow the dough to proof on the counter so it’s room temperature. This makes for easier handling and better baking.
2. Mix the cinnamon filling in a small bowl until a thick paste is formed. Shape the dough into a rectangle, roughly 1/4-1/2 inch thick at most. It should be the same thickness as pizza, minus the crust.
3. Spread the cinnamon filling over the entire surface of the crust, edge to edge if possible. Roll the dough the long way into a log. I like to compress the roll so it doesn’t get too elongated and slice off the ends until you can see the filling.
4. Cut into rolls with a sharp knife. You should aim for 6-7 2-inch rolls. Place each roll in a greased 9-10 inch skillet and top with a little eggnog. Sprinkle with brown sugar and bake for 25-30 minutes. Since you’re using pizza dough, the rolls should not be overbaked, or they will be too chewy.
5. While rolls are baking, mix powdered sugar, whipping cream, and optional vanilla extract. Frosting thickness is a matter of preference. I like to be able to drizzle it. Use less cream for thicker frosting. Remove rolls from the oven, let cool slightly, and top with frosting.