Mix 400g flour, brown sugar, salt and yeast in a bowl. Add the eggnog and butter and knead. Now gradually fold in the eggs and the remaining flour. Cover the dough with cling film and leave to rest for an hour. Make sure you don't use a steal bowl, because the dough won't rise that good in there.
While the dough is resting, melt the butter for the filling, then let cool for a few minutes. Mix with both types of sugar and cinnamon. Then line a baking tray with baking paper.
Preheat the oven to 180°.
Once the dough is ready, knead it again and roll out into a rectangle (20x40 cm). Spread the butter mixture on top and then roll up the dough from the long side. Cut the dough into 12 rolls (I used a thread), then place them on the baking tray and cover with cling film again. Let rest for another 30 minutes, then bake for around 30 minutes.
In the meantime, prepare the glaze by mixing the eggnog and the icing sugar. Pour the glaze over the warm cinnamon rolls.
Enjoy!!!!
