Pumpkin Eggnog Rolls

• 1/2 c sugar
• 1 pkg instant yeast
• 1/2 tsp salt
• 4 1/2 c apf
• 3/4 c eggnog
• 1/2 c butter
• 1/4 c canned pumpkin
• 2 large eggs

Filling:

• 1/2 c sugar
• 1 tsp each: ground cardamom and 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 confectioner's sugar

1. In a large bowl, mix the sugar, yeast, salt, and 2 cups of the flour.
2. In a small saucepan heat the eggnog, butter and pumpkin to 120 - 130 degrees
3. Add to dry ingredients
4. Beat on medium speed for 2 minutes
5. Add eggs and beat on high for 2 more minutes.
6. Stir in enough of the remaining flour to form a firm dough.
7. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes
8. Place in a greased bowl, turning once
9. Cover and let rise in a warm place until doubled, about 1 hour
10. In a small bowl, mix the sugar, cardamom, and allspice
11. Punch the dough down and turn out onto a lightly floured surface and roll into an 18x12" rectangle.
12. Brush with melted butter to within 1/2 inch and sprinkle with sugar mixture
13. Roll up jelly roll style, pinch seam to seal, and cut into 12 slices
14. Place in a greased 13x9" baking pan, cut side down
15. Cover with a towel and let rise until doubled- around 45 minutes
16. Preheat oven to 350 and bake rolls for 20-25 minutes, until golden brown.
17. In a small bowl, beat the cream cheese, eggnog, pumpkin, and cardamom until blended
18. Gradually beat in confectioners' sugar
19. Beat until smooth
20. Spread over warm rolls.