Pumpkin Eggnog Rolls

(Courtesy of Taste of Home)

Ingredients:
1/2 c. sugar
1 pkg. (1/4 oz.) active dry yeast
1/2 tsp. salt
4 1/2 c. all-purpose flour
3/4 c. eggnog
1/2 c. butter, cubed
1/4 c. canned pumpkin
2 large eggs
FILLING:
1/2 c. sugar
1 tsp. ground cardamom
1 tsp. ground allspice
1/4 c. butter, melted
FROSTING:
2 oz. cream cheese, softened
2 Tbsp. eggnog
1 Tbsp. canned pumpkin
1/4 tsp. ground cardamom
2 c. confectioners' sugar

Directions:
In a large bowl, mix sugar, yeast, salt and 2 c. flour.  In a small saucepan, heat eggnog, butter and pumpkin to 120-130 degrees.  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 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 inch rectangle.  Brush with butter to within 1/2 inch 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 into a greased 9x13 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 degrees.  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.

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