Pumpkin Eggnog Rolls

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

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

Eggnog

This recipe was tested with commercially prepared eggnog.
TEST KITCHEN APPROVED

Pumpkin Eggnog Rolls

Add your review
Yield:1 dozen
Prep:40 min
Cook:20 min
Save Saved Saving print

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
Shop Recipe

Directions

  1. 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. 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. 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. 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. 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.
Loading Popular in the Community
Loading Reviews