Preheat the oven to 400°F.

Spray a 9-inch round cake pan with nonstick spray.

Filling

Mix ingredients in a small bowl with a fork until well combined and crumbly.

Dough

In a medium bowl, whisk together the flour, sugar, baking powder and salt.

In a separate bowl, whisk together the butter, eggnog and eggs.

Add the wet ingredients to the dry ingredients and use a wooden spoon to stir until combined.

Remove the dough to a floured surface, sprinkling in a little more flour as needed so the dough isn't sticky.

Roll the dough out into a 12x8-inch rectangle.

Sprinkle the dough with the filling mixture, then roll up the dough log style.

Slice the roll in half, then cut each half in half. Cut each quarter into 3 equal slices.

Carefully place the 12 cinnamon roll slices into the prepared pan, leaving a little space between each one.

Bake 20 to 25 minutes, or until the rolls are golden brown and cooked through.

Icing

In a medium bowl, whisk together the butter, 3 tablespoons eggnog and the powdered sugar until smooth.

If it's a little too thick, add a little more eggnog to thin it out.

Pour the icing over the warm rolls and serve.

Leftovers may be stored in a covered container in the refrigerator and enjoyed later (just warm up in the microwave).