Pumpkin Eggnog Rolls
I needed to use up some eggnog, so I swapped it for milk in my sweet roll recipe. Even people who usually dont go for eggnog go back for seconds of these yummy frosted treats.
I needed to use up some eggnog, so I swapped it for milk in my sweet roll recipe. Even people who usually dont go for eggnog go back for seconds of these yummy frosted treats.
- 1/2 teaspoon salt
- 2 cups confectioners' sugar
- 1 package (1/4 ounce) active dry yeast
- frosting:
- 1/4 cup butter melted
- filling:
- 1/2 cup sugar
- 1/2 cup butter cubed
- 1 teaspoon ground cardamom
- 4-1/2 cups all-purpose flour
- 2 ounces cream cheese softened
- 1/4 teaspoon ground cardamom
- 1 teaspoon ground allspice
- 1/4 cup canned pumpkin
- 2 large nellie’s free range eggs
- 2 tablespoons eggnog
- 3/4 cup eggnog
- 1 tablespoon canned pumpkin
- Carbohydrate 516.151910788892 g
- Cholesterol 559.533951270567 mg
- Fat 175.649337760761 g
- Fiber 13.7713582867067 g
- Protein 20.6107009403258 g
- Saturated Fat 108.56253802006 g
- Serving Size 1 1 dozen. (1577g)
- Sodium 57401.4142665999 mg
- Sugar 502.380552502185 g
- Trans Fat 13.8358720284694 g
- Calories 3623 calories
Step-by-step
- 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, 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.
- 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.
Pumpkin Eggnog Rolls: A Cozy Fall Delight
As a busy working mom, time is always of the essence. Finding quick, easy, and delicious recipes is a constant quest, and that’s exactly how I discovered the magic of these Pumpkin Eggnog Rolls. I stumbled upon this recipe during a particularly hectic week, juggling work deadlines, school projects, and the never-ending task of keeping a family fed and happy. I was intrigued by the combination of pumpkin and eggnog – two of my autumn favorites – and decided to give it a try. What resulted was nothing short of a revelation. These rolls weren't just easy to make, they were absolutely scrumptious! The eggnog brought a unique richness and a delightful hint of spice, perfectly complementing the warm pumpkin flavor. The soft, fluffy rolls, topped with a luscious cream cheese frosting, became an instant hit with my family. It was the perfect comforting treat after a long day at work.
The best part? These rolls were surprisingly quick to whip up. Even on my busiest days, I could manage to make them without feeling overwhelmed. The simple instructions allowed me to involve my kids in the process, transforming a regular baking session into a fun family activity. The aroma that filled the kitchen during baking was an added bonus, creating a warm and inviting atmosphere. It's the perfect way to end a stressful day and create some cherished family memories. Moreover, the rolls held up beautifully, so I was able to make a batch for the office and share this autumnal delight with my colleagues. It was a great conversation starter, and who doesn’t love a warm, freshly baked treat to brighten up their afternoon?
Since that first successful baking experience, these Pumpkin Eggnog Rolls have become a staple in my home. I make them for holidays, potlucks, and just because. They're incredibly versatile. The rolls can be enjoyed warm from the oven, or they can be enjoyed at room temperature. I’ve even found that they reheat incredibly well, making them a perfect breakfast or brunch item. The recipe has become a treasured addition to my baking repertoire, and I’m always looking for new ways to tweak and experiment with the flavours – maybe a dash of cinnamon, or a hint of nutmeg, or even some chopped pecans in the dough. It’s a recipe that’s both comforting and adaptable, and that’s exactly what I need in my busy life. The delicious aroma and the warm feeling of sharing something homemade with loved ones are priceless.
This recipe has definitely earned its place as a family favorite, a testament to its simplicity, versatility, and above all, its undeniable deliciousness. So, if you’re looking for a quick, easy, and scrumptious recipe to brighten up your day, I highly recommend giving these Pumpkin Eggnog Rolls a try. I promise they won't disappoint.
Ingredients needed are:
- 1/2 teaspoon salt
- 2 cups confectioners' sugar
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup butter melted
- 1/2 cup sugar
- 1/2 cup butter cubed
- 1 teaspoon ground cardamom
- 4-1/2 cups all-purpose flour
- 2 ounces cream cheese softened
- 1/4 teaspoon ground cardamom
- 1 teaspoon ground allspice
- 1/4 cup canned pumpkin
- 2 large nellie’s free range eggs
- 2 tablespoons eggnog
- 3/4 cup eggnog
- 1 tablespoon canned pumpkin
