Preheat oven to 425º F. Melt 1/2 cup (1 stick) of butter in a bowl, let cool (use this bowl for each step when you need melted butter).

Brush 1 Tbsp of butter into a 9 inch cake pan or pie plate. Set aside.

Prepare the filling. In a bowl combine brown sugar, sugar, cinnamon, nutmeg, cloves, and salt. Add 1 Tbsp melted butter. Using your fingers or a fork stir together until is feels like wet sand. Set aside.

Prepare the dough. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

In a liquid measuring cup mix together eggnog and 2 Tbsp melted butter. Add the milk mixture to the flour mixture and stir with a wooden spoon, until everything is combined (about 30 seconds). The dough will be very rough.

Turn onto a floured surface and kneed until just smooth (handle as little as possible for flaky rolls).

Using your hands, press the dough into a 12x9 inch rectangle.

Brush with 2 Tbsp melted butter. Sprinkle the filling evenly over the dough, pressing gently into the dough. Be sure to leave about 1/2 in border around the edges. Using a scarper loosen the dough from the counter, and roll (starting from the long side), into a tight cylinder. Pinch to seal.

Using a sharp knife, cut into 8 equal pieces. Slightly flatten each piece of dough, to try to keep the filling in. Place 1 roll in the center of the prepared pan, and arrange the other 7 around it. Brush with the last 2 Tbsp of butter.

Bake for 20-25 minutes until the edges are golden brown. Allow the rolls to rest for 5 minutes before frosting.

Meanwhile, prepare the icing. In a small bowl mix all of the icing ingredients together. You can adjust the eggnog and sugar level to get the desired consistency. Drizzle the icing over the cinnamon rolls.

Remove from pan to serve.