Crosswinds Make Ahead Eggnog or Whole Milk Cinnamon Rolls

Dissolve yeast into warm water with 1T honey. Set aside for 10 min or until doubled. In electric stand mixer bowl with dough hook add the remaining honey, eggs, melted butter, and milk. Turn mixer on low. Add the yeast mixture and slowly start adding flour. Allow flour to fully become incorporated before adding more. Add flour until the dough pulls completely away from the sides of the bowl and continue kneading with mixer and dough hook for 5-7 more minutes. Remove from mixer and remove dough hook. Cover with clean towel and let rise until doubled. 

On a clean, floured, surface, divide dough into two equal portions. Roll one portion out to a rectangle 1/4" thickness. Pour of melted butter over rectangle. Top with 1/2 of brown sugar/cinnamon. Roll into a log starting with long side. Cut into 1-1/12" pinwheels.

Place 1/2 c melted butter in large cast iron skillet or 9x13" baking dish. Place pinwheels on top and cover and place in refrigerator overnight or in the freezer.
*If refrigerating, top with eggnog/cream immediately before baking.
** If freezing them, let them thaw on counter overnight before topping with eggnog or cream and baking. 

Repeat with remaining dough and ingredients.

Pour 1 c Crosswinds Eggnog or Crosswinds Whole Milk over unbaked pinwheels. Top with nutmeg if desired. Place in a 350* oven and bake for 35-40 min or until golden brown. Best enjoyed warm.