PONCHE DE CRÈME CINNAMON BUNS

Ingredients

4 ½ – 5 cups all-purpose flour

1 egg

1 tsp vanilla extract

2tbsp nutmeg

 ⅓ cup regal castor sugar

2 packets yeast

1 teaspoon salt

¾ cup ponche de creme

¾ cup water

6 tablespoons butter

Filling

6 tablespoons very soft butter

 ⅔ cup brown sugar

2/3 Regal castor sugar

6 teaspoons ground cinnamon

Rum and ponche de creme to taste to make a paste 

Frosting

2 ounces softened cream cheese

4 tablespoons softened butter

5 cups powdered sugar

1 teaspoon vanilla extract

 6 tablespoons ponche de creme or more as needed

3 tbsp rum

1 tbsp nutmeg

Directions

1. Prepare the dough
   Combine 2 cups flour, sugar, dry yeast nutmeg and salt in a large mixer bowl and stir until blended.
2. Place ponche de creme, water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F). Butter won’t melt completely). Add to flour mixture with egg.
3. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
   Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
4. Prepare the filling
   In a small bowl use a fork to blend together brown sugar and cinnamon. Add ponche de creme and rum to taste to form a paste.
5. Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread butter over dough stopping at least 1/2-inch from the edges on the long sides. Sprinkle with cinnamon sugar mixture.
6. Beginning at long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces. TIP: Use unflavored dental floss instead of a knife to cut rolls. To do this, cut a piece of floss about 12 inches long. Slide floss under the roll; bring the ends up and cross over to cut each slice. Place, cut sides down, in greased 13 x 9 inch baking pan . Cover with towel; let rise in warm place until doubled in size, about 1 hour .
7. Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown.
8. Prepare the Frosting
   In a large bowl cream together cream cheese, butter, and vanilla nutmeg until light and fluffy, 2-3 minutes.
9. Mix in 2 cups powdered sugar, then 6 tablespoons ponche de creme and rum mixing until smooth. Add powdered sugar 1 cup at a time, mixing until incorporated, then add more eggnog if needed until frosting is light, fluffy, and easily spreadable.
10. Spread frosting on cooled slightly cooled cinnamon rolls and serve.

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