To make the sweet dough:

Combine flour and yeast packets from hot roll mix with sugar in large bowl

Stir in eggnog mixture, softened butter and egg until dough pulls away from sides of bowl (you may need to add flour if the dough is too sticky)

Knead dough on lightly floured surface 5 minutes or until smooth, using additional flour as needed Cover and let rest 5 minutes

To make cinnamon filling:

Combine brown sugar, cinnamon, nutmeg and eggnog in small bowl

To assemble cinnamon rolls:

Prepare circular baking dish with butter or cooking spray

Roll dough to 15 x 10-inch rectangle on lightly floured surface

Spread cinnamon mixture evenly over dough

Starting with the 10-inch side, roll dough up tightly, pressing edges to seal

Cut dough into 12 slices using a serrated knife or plain dental floss

Place cinnamon rolls cut side down in prepared dish

Cover and allow to rise in warm place 30 minutes or until doubled in size

Preheat oven to 375 degrees F

When the rolls have risen, bake for 20-25 minutes or until golden brown

To make the glaze:

Beat butter and cream cheese in medium bowl with electric mixer on medium speed until blended

Add powdered sugar, eggnog and vanilla, mixing until smooth

Spread over warm rolls

Serve immediately