Pumpkin Eggnog Rolls Recipe

Directions In a large bowl, mix sugar, yeast, salt and 2 cups flour. In a small saucepan, heat eggnog, butter and pumpkin to 120degrees-130degrees. 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. 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. 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. 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 350degrees. Bake rolls 20-25 minutes or until golden brown. 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 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. Print Add to Recipe Box Email a Friend