Name: Pumpkin Eggnog Rolls
Prep time: 40 min
Cook time: 40 min
Yield: 1
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 -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Eggnog Rolls

1. 1/2 cup sugar -

2. 1 package (1/4 ounce) active dry yeast -

3. 1/2 teaspoon salt -

4. 4-1/2 cups all-purpose flour -

5. 3/4 cup eggnog -

6. 1/2 cup butter, cubed -

7. 1/4 cup canned pumpkin -

8. 2 large eggs -

9. Filling: -

10. 1/2 cup sugar -

11. 1 teaspoon ground cardamom -

12. 1 teaspoon ground allspice -

13. 1/4 cup butter, melted -

14. Frosting: -

15. 2 ounces cream cheese, softened -

16. 2 tablespoons eggnog -

17. 1 tablespoon canned pumpkin -

18. 1/4 teaspoon ground cardamom -

19. 2 cups confectioners' sugar -

How to cook deliciously - Pumpkin Eggnog Rolls

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.