Easy Fluffy Eggnog Cinnamon Rolls

1. To make the dough. In the bowl of a stand mixer, combine 3 ½ cups flour, the yeast, brown sugar, and salt. Add the eggnog, eggs, vanilla, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining ½ cup of flour a little at a time. It's better to have a stickier dough rather than a dry dough, so add flour 1 tablespoon at a time.
2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until the dough has doubled in size.
3. Meanwhile, make the filling. In a small bowl, combine the brown sugar, and cinnamon. Line a 9x13 inch baking dish with parchment. 
4. Lightly dust your work surface with flour. Turn out the dough, punch it down, and roll it into a rectangle about 10 x 16 inches. Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar, and then the white chocolate chips, evenly over the butter and lightly push into the butter. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls into the prepared baking dish. Cover with plastic wrap and let rise 20-30 minutes.
5. Preheat the oven to 350 degrees F. Bake the rolls for 25 to 30 minutes, or until golden brown.
6. Meanwhile, make the frosting. In a medium bowl, whisk together the eggnog, melted white chocolate, and vanilla until combined. Add the powdered sugar and mix well. Spread the frosting onto the warm rolls. Serve and enjoy!