So why not grab together a few ingredients on hand and make this special treat? This way, when the storm hits, you'll have a delicate sweet roll waiting for hungry tummies in the morning.
Best part? You can start them right now!
1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1/2 cup sugar
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
1/4 cup canola oil
1 large egg
1/3 cup sugar
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons butter, softened
2-1/2 cups confectioners' sugar
5 tablespoons butter, softened
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk
In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, 1 cup flour, oil, egg and the yeast mixture; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). You can also throw all these ingredients in your bread machine and hit "dough".)
Do not knead. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and refrigerate overnight.
For filling, in a small bowl, mix sugar, cinnamon and nutmeg. Punch down dough; turn onto a lightly floured surface. Roll into a 18x8-in. rectangle. Spread with butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
Place in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes.
Preheat oven to 350°. Bake until golden brown, 20-25 minutes. Place on a wire rack to cool slightly. Beat confectioners’ sugar, butter, cinnamon, vanilla and enough eggnog to reach desired consistency; spread over warm rolls.