Pumpkin Eggnog Rolls

• 1/2 cup sugar
• 1 package (1/4 ounce) active dry yeast
• 1/2 teaspoon 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
• 1/2 cup sugar
• 1 teaspoon ground cardamom
• 1 teaspoon ground allspice
• 1/4 cup butter, melted
• 2 ounces cream cheese, softened
• 2 tablespoons eggnog
• 1 tablespoon canned pumpkin
• 1/4 teaspoon ground cardamom
• 2 cups confectioners' sugar

1. In a large bowl, mix sugar, yeast, salt and 2 cups flour. In a small saucepan, heat eggnog, butter and pumpkin to 120u0b0-130u0b0. 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.
2. 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.
3. 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.
4. Place in a greased
5. , cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350u0b0. Bake rolls 20-25 minutes or until golden brown.
6. 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.

sugar, active dry yeast, salt, flour, eggnog, butter, pumpkin, eggs, sugar, ground cardamom, ground allspice, butter, cream cheese, eggnog, pumpkin, ground cardamom, sugar

Taken from www.tasteofhome.com/recipes/pumpkin-eggnog-rolls/ (may not work)