• Combine all "dough ingredients" in a stand mixer. Use the flat beater attachment to mix on low for five minutes. Stop mixer to occasionally scrape the sides of the bowl with a spatula. If the dough is too sticky to work with, let it rest 20 minutes before proceeding.
• Place the dough on parchment paper. Use a spatula or your hands to gently press and stretch the dough into a 10x15-inch rectangle. It will be slightly sticky, but should easily peel off the parchment paper in step 4. If needed, add a light dusting of gluten-free flour to your work surface and hands.
• In a small bowl, combine all "cinnamon filling ingredients" with a fork until well-mixed and crumbly. Sprinkle the mixture on top of the dough, and gently press it into the dough with a spatula.
• Tightly roll the long side of the dough to form a 15"-long log. Slowly peel back the parchment paper a little bit at a time, as you roll the dough.
• Gently score the top of the log marking 11 lines to make 12 cinnamon rolls of roughly equal height. Use thread or unflavored dental floss to cut out the rolls. Slide the thread under the log and toss both ends of the thread over the top of the log. Grab each end of the floss and pull to cleanly slice off an eggnog cinnamon roll. Repeat until you have 12 rolls.
• Place rolls in a 9x13 baking dish lined with parchment paper. Cover with plastic wrap. Allow eggnog cinnamon rolls to rise in the fridge overnight for 8-24 hours. (Short on time? See notes for a 1-hour quick rise option and a 2-hour rise option.)
• Remove the rolls from the fridge and take off the plastic wrap or lid. Place the pan of rolls on top of the stove. It will be slightly warmer than the rest of your kitchen while the oven preheats and the rolls will puff up a little more.

  Preheat the oven to 350℉. Bake rolls for approximately 25-27 minutes until lightly golden brown.

Eggnog Cream Cheese Icing

• Mix all "icing ingredients" with a stand mixer (or hand mixer) until the icing is creamy. Spread over warm cinnamon rolls and serve.