Eggnog Rolls

Measure flour into a medium bowl and set aside. Pour eggnog into mixer bowl. Set the bowl over barely simmering water in a large pot. The water should not touch the bottom of the bowl. Allow the eggnog to warm to 100°. Sprinkle the yeast over the surface of the warmed eggnog and gently stir. Allow the yeast to soften and bubble for five minutes. Add 2 1/2 cup of flour to the eggnog. Beat 2 minutes on medium speed. Stir in the remaining flour and beat for 3 minutes. Mixture will be sticky. Cover dough with a greased sheet of waxed paper and set in warm place. Allow dough to rise until doubled. Dump dough onto a generously floured surface. Work flour in until dough is easier to handle (less sticky). Divide into two parts. Roll each part into a rectangle. Brush with melted butter and sprinkle with cinnamon sugar. Roll up and curve into a circle. Place in greased round cake pan and make slices where you will break rolls apart. Let raise and bake at 350° for 30 minutes. When baked drizzle with maple flavored powdered sugar glaze.