In a medium pot over medium heat, add the butter and eggnog. Stir until completely melted, remove from heat.

Add the flour, remaining 57 grams cane sugar, and salt to the mixing bowl in that order. Add the egg and milk mixture and knead on speed 2 to 4 for 5 minutes.

Place the dough in a greased bowl, add cover the bowl with plastic wrap and let rise for 1 to 3 hours or until doubled in size.

Preheat the oven to 350°F.

To make the filling: In a bowl, add the brown sugar, cinnamon, nutmeg, and cloves and mix to combine completely. Set aside.

Divide the dough into 6 equal pieces, you can just eyeball it.

On a lightly floured surface, roll out each dough ball to a rectangle that is about 8 x 4-inches. Using a butter knife or spatula spread the butter all over the rolled out dough pieces.

Sprinkle the brown sugar and spice mixture to completely cover the butter on each piece of dough. Starting at the larger side, fold the dough over and start to roll the dough until it is completely rolled into a log. Repeat with each piece of dough.

Place the dough logs seam side down and using a sharp knife, cut them in half down the middle. Twist the two pieces together and then roll them into a spiral.

Place each babka bun in a muffin tin. Or if not using a muffin tin, place on a baking sheet lined with parchment paper.

Bake for 25 to 30 minutes or until the buns are lightly golden brown.

To make the glaze: In a medium bowl, add the powdered sugar and eggnog. Whisk together until you have a smooth glaze. Spread the glaze over the warm buns. Serve immediately.

Store extra buns in a cake dome or airtight container for up to 3 days.