Pumpkin Eggnog Rolls Recipe
Pumpkin Eggnog Rolls Recipe photo by Taste of Home
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Pumpkin Eggnog Rolls Recipe

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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
TOTAL TIME: Prep: 40 min. + rising Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 40 min. + rising Bake: 20 min.
MAKES: 12 servings


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

Nutritional Facts

1 roll: 472 calories, 16g fat (9g saturated fat), 81mg cholesterol, 216mg sodium, 76g carbohydrate (38g sugars, 2g fiber), 7g protein.


  1. In a large bowl, mix sugar, yeast, salt and 2 cups flour. In a small saucepan, heat eggnog, butter and pumpkin to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a firm dough.
  2. Turn dough 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 with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  3. In a small bowl, mix sugar, cardamom and allspice. Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle. Brush with butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
  4. Place in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°. Bake rolls 20-25 minutes or until golden brown.
  5. In a small bowl, beat cream cheese, eggnog, pumpkin and cardamom until blended. Gradually beat in confectioners' sugar; beat until smooth. Spread over warm rolls. Yield: 1 dozen.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Pumpkin Eggnog Rolls in Country Woman Christmas Annual 2011, p37

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tnsullivan User ID: 8958506 255802
Reviewed Oct. 23, 2016

"WOW these are truly amazing!!! Made these today for our Sunday breakfast and as my son put it....they were the bomb! I did substitute milk for the eggnog, since I didn't have any. This will be made over and over again!"

stone481064 User ID: 2583157 241062
Reviewed Jan. 4, 2016

"I made these today and I must say, I love them! My daughter liked them too, and she doesn't really care for pumpkin. I will definitely be making these again. They are sweet enough to satisfy a sweet tooth craving, yet not too sweet or too rich. A nice change from the cinnamon roll. Working up the dough was a snap for me since I am blessed with a Kitchen Aid."

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