Pumpkin Eggnog RollsSuch a soft, tender dough and the flavor of pumpkin combined with eggnog and cardamom is perfection! This will make your list for a breakfast to delight!

Dough Ingredients:

  • 1/2 cup granulated sugar
  • 1 pkg (1/4 oz) active dry yeast
  • 1/2 tsp 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 Ingredients:

  • 1/2 cup granulated sugar
  • 1 tsp ground cardamom
  • 1 tsp ground allspice
  • 1/4 cup butter, melted
  • Optional: 1 tsp ground cinnamon

Frosting:

  • 2 oz cream cheese, softened
  • 2 tbsp eggnog
  • 1 tbsp canned pumpkin
  • 1/4 tsp ground cardamom
  • 2 cups confectioners’ sugar

Directions: In a stand mixer bowl using paddle attachment, mix sugar, yeast, salt and 2 cups flour. In a small saucepan, heat eggnog, butter and pumpkin to 120-130 degrees. Add to dry ingredients and beat on medium speed 2 minutes. Add eggs, continue to beat on high for 2 minutes. Swap out paddle for dough hook. Add in 2 cups of flour and run mixer on speed 2 for 8-10 minutes. Dough should be soft and slightly sticky. If needed, add in additional 1/4 to 1/2 cup flour.

Turn out dough into a large greased bowl. Cover with plastic wrap and set in a warm place to rise, about 1 hour. In a small bowl prepare Filling ingredients. Mix together sugar, cardamom, allspice and optional cinnamon; set aside. Punch down dough and turn out onto a lightly floured surface. Roll out into an 18×12 rectangle. Brush with melted butter, just up to 1/2 inch of edges. Sprinkle with Filling mixture. Starting with long edge, roll up jelly-roll style. Cut into 12 equal slices.

Generously grease a 13×9-inch baking pan with butter. Transfer slices, cut side down into prepared baking dish. Cover with kitchen towel and place in a warm place to rise until doubled in size, about 45 minutes. (Tip: I place baking dish on a heating pad, turned on low, to encourage a quicker rise).

Preheat oven to 350 degrees. Bake 25-30 minutes, or until golden brown. For Frosting, beat cream cheese, eggnog, pumpkin and cardamom until smooth. Spread over warm rolls and enjoy with a fresh cup of your favorite coffee.