Start by activating the yeast for the dough. Pour the warm eggnog into a small bowl or glass measuring cup. Add 1 tbsp (13g) of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated.

In a large bowl, whisk together the flour and salt. Set aside.

Once activated, pour the yeast mixture into the bowl of a stand mixer (or a large bowl if mixing/kneading the dough by hand). Add the rest of the sugar, Greek yogurt or sour cream, butter, eggs, vanilla, and the flour mixture.

With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined. Allow to rest for 5 minutes.

Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl.

Transfer the dough to a lightly greased bowl. Cover and allow to rise in a warm environment for 30-45 minutes.

While the dough is rising, prepare the cinnamon filling by mixing together the softened butter, brown sugar, cinnamon, nutmeg (if using), and vanilla until well combined.

Grease a 9x13” baking pan with butter.

Once the dough is done rising, turn it out onto a lightly floured work surface. Roll the dough out to a rectangle.

Disperse the cinnamon filling all over the surface of the dough, and spread/smooth it out evenly.

Starting on the long end, tightly roll the dough up into a log. Cut the dough into rolls.

Place the rolls into the prepared baking pan. Cover the pan and allow to proof for another 25-30 minutes while the oven preheats.

Preheat the oven to 350F.

Once the cinnamon rolls are proofed, combine the heavy cream and eggnog in a bowl and microwave for 15 seconds. Pour this mixture all over the rolls.

Bake at 350F for the first 22-24 minutes, then turn the oven temperature up to 375F and bake for another 5-7 minutes.

While the rolls are baking, prepare the eggnog cream cheese frosting. Beat the cream cheese and softened butter until smooth and fluffy, then beat in the powdered sugar, eggnog, vanilla, and nutmeg (if using).

Remove the rolls from the oven and allow to rest for 10-15 minutes. Spread the eggnog cream cheese frosting all over the rolls.