Pumpkin Eggnog Rolls Recipe

Pumpkin Eggnog Rolls Recipe photo by Taste of Home

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I needed to use up some eggnog, so I swapped it for milk in my sweet roll recipe. Even those who usually don’t care for eggnog go back for seconds of these yummy frosted treats. —Rebecca Soske, Douglas, Wyoming

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Pumpkin Eggnog Rolls Recipe

Prep: 40 min. + rising Bake: 20 min.

Yield: 12 Servings

40 20 60

Ingredients

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
FILLING:
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

Directions

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the 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 a firm dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down.
Roll into an 18-in. x 12-in. rectangle. Brush with melted butter.
Combine the sugar, cardamom and allspice. Sprinkle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 1-1/2-in. slices.
Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350° for 20-25 minutes or until golden brown.
In a small bowl, beat the cream cheese, eggnog, pumpkin and cardamom until blended. Add confectioners' sugar; beat until smooth. Spread over warm rolls. Cool on a wire rack. Yield: 1 dozen.

Editor's Note: This recipe was tested with commercially prepared eggnog.

Nutritional Facts 1 roll equals 472 calories, 16 g fat (9 g saturated fat), 81 mg cholesterol, 216 mg sodium, 76 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Pumpkin Eggnog Rolls in Country Woman Christmas Annual 2011, p37