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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I needed to use up some eggnog, so I swapped it for milk in my sweet roll recipe. Even those who usually donât care for eggnog go back for seconds of these yummy frosted treats. âRebecca Soske, Douglas, Wyoming Ingredients:
4-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
1 package (1/4 ounce) active dry yeast |
1/2 teaspoon salt |
3/4 cup eggnog |
1/2 cup butter, cubed |
1/4 cup canned pumpkin |
2 eggs |
filling: |
1/4 cup butter, melted |
1/2 cup sugar |
1 teaspoon ground cardamom |
1 teaspoon ground allspice |
frosting: |
2 ounces cream cheese, softened |
2 tablespoons eggnog |
1 tablespoon canned pumpkin |
1/4 teaspoon ground cardamom |
2 cups confectioners' sugar |
Directions:
1. In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the eggnog, butter and pumpkin to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 3 minutes longer. Stir in enough remaining flour to form a firm dough.
2. Turn 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 and let rise in a warm place until doubled, about 1 hour. Punch dough down.
3. Roll into an 18-in. x 12-in. rectangle. Brush with melted butter.
4. Combine the sugar, cardamom and allspice. Sprinkle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 1-1/2-in. slices.
5. Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350° for 20-25 minutes or until golden brown.
6. In a small bowl, beat the cream cheese, eggnog, pumpkin and cardamom until blended. Add confectioners' sugar; beat until smooth. Spread over warm rolls. Cool on a wire rack. Yield: 1 dozen.
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