Pumpkin Eggnog Rolls

• Produce

  • 5/16 cup Pumpkin, canned

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 package Active dry yeast
  • 4 1/2 cups All-purpose flour
  • 1 tsp Allspice, ground
  • 1 1/4 tsp Cardamom, ground
  • 2 cups Confectioners' sugar
  • 1/2 tsp Salt
  • 1 cup Sugar

• Dairy

  • 3/4 cup Butter
  • 2 oz Cream cheese

• Beer, Wine & Liquor

  • 7/8 cup Eggnog

Found on tasteofhome.com

Description

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

Directions

• Directions 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. 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 350°. 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. Editors Note: This recipe was tested with commercially prepared eggnog. Originally published as Pumpkin Eggnog Rolls in Country Woman Christmas Annual 2011, p37 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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