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Pumpkin Eggnog Rolls

5 reviews
Total Time
Prep: 40 min. + rising Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Rebecca Soske, Douglas, Wyoming

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 10, 2022

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

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Eggnog

This recipe was tested with commercially prepared eggnog.
Test Kitchen Approved

Pumpkin Eggnog Rolls

5 reviews
Prep Time 40 min
Cook Time 20 min
Yield 1 dozen

Ingredients

  • 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
  • FILLING:
  • 1/2 cup sugar
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground allspice
  • 1/4 cup butter, melted
  • FROSTING:
  • 2 ounces cream cheese, softened
  • 2 tablespoons eggnog
  • 1 tablespoon canned pumpkin
  • 1/4 teaspoon ground cardamom
  • 2 cups confectioners' sugar
Text Ingredients

Directions

  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, 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.
  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.

Nutrition Facts

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

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