Pumpkin Eggnog Rolls

By carvalhohm

Ingredients

• FILLING:
• 4-1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 package (1/4 ounce) active dry yeast
• 1/2 teaspoon salt
• 3/4 cup eggnog
• 1/2 cup butter, cubed
• 1/4 cup canned pumpkin
• 2 eggs
• 1/4 cup butter, melted
• 1/2 cup sugar
• 1 teaspoon ground cardamom
• 1 teaspoon ground allspice
• FROSTING:
• 2 ounces cream cheese, softened
• 2 tablespoons eggnog
• 1 tablespoon canned pumpkin
• 1/4 teaspoon ground cardamom
• 2 cups confectioners' sugar

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

In large bowl, combine 2 cups flour, sugar, yeast and salt. In small saucepan, heat eggnog, butter and pumpkin to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 3 minutes longer. Stir in enough remaining flour to form firm dough.

Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down.

Roll into 18x12-in. rectangle. Brush with melted butter. Combine sugar, cardamom and allspice. Sprinkle to within 1/2 in. of edges. Roll up jelly-roll style, starting with long side; pinch seams to seal. Cut into 1-1/2-in. slices.

Place rolls, cut side down, in greased 13x9-in. baking pan. Cover and let rise in warm place until doubled, about 45 minutes. Bake at 350° for 20-25 minutes or until golden brown.

In small bowl, beat cream cheese, eggnog, pumpkin and cardamom until blended. Add confectioners' sugar; beat until smooth. Spread over warm rolls. Cool on wire rack.