Best 9 Pumpkin Eggnog Rolls Recipes

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Pumpkin eggnog rolls are a delightful and delicious pastry that combines the flavors of pumpkin and eggnog in a unique and enjoyable way. This article will provide you with a detailed guide to create this tasty treat, from gathering the necessary ingredients to the final baking process. We will take you through each step, ensuring that your pumpkin eggnog rolls turn out perfect. So, gather your ingredients, preheat your oven, and let's embark on this culinary journey to create these delectable pastries.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN EGGNOG



Pumpkin Eggnog image

Provided by Marc Murphy

Categories     beverage

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

One 14-ounce can sweetened condensed milk
1 1/2 cups heavy cream
1 cup pumpkin puree
Pinch ground cloves
8 large egg yolks
1 cup sugar
1/2 cup bourbon
8 ice cubes

Steps:

  • Prepare a bowl set into a large bowl filled with ice and water and set aside.
  • Combine the condensed milk, cream, pumpkin puree and cloves in a medium heavy-bottomed saucepan over medium heat. Cook, whisking, until just below simmering. Place the egg yolks in a bowl and whisk to combine. Slowly add some of the warm cream mixture (about 1/4 cup) to the yolks, whisking constantly (this is called tempering and will prevent the yolks from curdling). Then, whisk the tempered egg yolk mixture into the saucepan. Remove from the heat and cool down by pouring the mixture into the prepared bowl. Stir occasionally, until completely cooled down.
  • Place the mixture into a blender along with the sugar, bourbon and ice cubes. Blend until smooth. To serve, fill rocks glasses with ice and pour the eggnog over.

PUMPKIN EGGNOG



Pumpkin Eggnog image

Turn this pumpkin eggnog into a cocktail by add bourbon, brand, rum, or whiskey to your glass. Go for a 5-to-1 ratio of eggnog to spirit.

Provided by Juliana Hale

Time 4h20m

Number Of Ingredients 8

12 egg yolks
3 cup heavy cream
2.5 cup milk
1.333 cup sugar
0.75 cup canned pumpkin
2 tablespoon vanilla
2 teaspoon pumpkin pie spice
Freshly grated nutmeg

Steps:

  • In a large saucepan combine egg yolks, 1 cup cream, 1 cup milk, and the sugar. Cook and stir over medium about 5 minutes or until mixture just coats a metal spoon; do not boil.
  • Pour mixture through a fine mesh sieve into a pitcher. Stir in remaining 2 cups cream, 1 1/2 cups milk, the pumpkin, vanilla, and pumpkin pie spice. Set pitcher in a large bowl of ice water; stir 2 minutes. Cover; chill 4 to 24 hours. Top each serving with nutmeg.

Nutrition Facts : Calories 574 kcal, Carbohydrate 43 g, Cholesterol 384 mg, Protein 9 g, SaturatedFat 24 g, Sodium 74 mg, Sugar 41 g, Fat 41 g, TransFat 1 g, UnsaturatedFat 15 g

PUMPKIN PIE EGG ROLLS WITH CARDAMOM WHIPPED CREAM



Pumpkin Pie Egg Rolls with Cardamom Whipped Cream image

Provided by Food Network

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 10

Canola oil, for frying
1/2 cup heavy cream
3 teaspoons powdered sugar
Pinch ground cardamom
Pinch ground ginger
24 ounces pumpkin pie filling from leftover pumpkin pie (from approximately 2 slices)
Sixteen 8-inch square egg roll wrappers
2 large eggs, beaten
1/2 cup granulated sugar
1/4 cup ground cinnamon

Steps:

  • Heat 3 inches oil to 325 degrees F in a Dutch oven or deep skillet.
  • Whisk the heavy cream, powdered sugar, cardamom and ginger together in a bowl until soft peaks form. Transfer to a serving bowl and set aside in the refrigerator until ready to serve.
  • Scoop the pumpkin pie filling into a bowl and mix together until smooth. Spoon into a large piping bag and snip off the tip to make a 1/2-inch hole. Place an egg roll wrapper on a work surface with one of the flat sides facing you. Brush the edges with the egg wash. Pipe a horizontal line of the pumpkin pie filling just above the brushed edge closest to you. Fold in the sides and roll up to the top edge, making sure it seals. Continue with the remaining filling and wrappers.
  • Fry the egg rolls in batches until all sides are golden brown, 2 to 3 minutes on each side. Meanwhile, add the granulated sugar and cinnamon to a large bowl. Remove the egg rolls from the fryer and add immediately to the cinnamon-sugar mixture, tossing to coat.
  • Place the egg rolls on a platter and serve alongside the whipped cream.

PUMPKIN EGGNOG ROLLS



Pumpkin Eggnog Rolls image

I needed to use up some eggnog, so I swapped it for milk in my sweet roll recipe. Even people who usually don't go for eggnog go back for seconds of these yummy frosted treats. -Rebecca Soske, Douglas, Wyoming

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h

Yield 1 dozen.

Number Of Ingredients 19

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
FILLING:
1/2 cup sugar
1 teaspoon ground cardamom
1 teaspoon ground allspice
1/4 cup butter, melted
FROSTING:
2 ounces cream cheese, softened
2 tablespoons eggnog
1 tablespoon canned pumpkin
1/4 teaspoon ground cardamom
2 cups confectioners' sugar

Steps:

  • In a large bowl, mix sugar, yeast, salt and 2 cups flour. In a small saucepan, heat eggnog, butter and pumpkin to 120°-130°. 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 350°. 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.

Nutrition Facts : Calories 472 calories, Fat 16g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 216mg sodium, Carbohydrate 76g carbohydrate (38g sugars, Fiber 2g fiber), Protein 7g protein.

PUMPKIN EGGNOG PIE



Pumpkin Eggnog Pie image

Make and share this Pumpkin Eggnog Pie recipe from Food.com.

Provided by Divinemom5

Categories     Pie

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

1 (15 ounce) can pumpkin
2 eggs
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups eggnog (do not used canned,it isn't thick enough,use the type in the carton,found in the dairy case)
1 (9 inch) unbaked pie shells

Steps:

  • Preheat oven to 425 degrees.
  • In medium bowl,beat pumpkin,eggs,sugar,spices,and salt until smooth.
  • Slowly stir in eggnog.
  • Pour into crust,bake 15 minutes.
  • Reduce heat to 350 degrees.
  • Bake 45-50 minutes longer or until knife inserted in center comes out clean.
  • Cool.

Nutrition Facts : Calories 261.7, Fat 10.8, SaturatedFat 3.5, Cholesterol 74.6, Sodium 306.7, Carbohydrate 36.8, Fiber 1.3, Sugar 23.6, Protein 5.7

PUMPKIN CINNAMON ROLLS



Pumpkin Cinnamon Rolls image

I love cinnamon rolls, and thought it would be fun to add pumpkin and eggnog to a cinnamon roll recipe I already had for the fall season.

Provided by MandaJo

Categories     Bread     Yeast Bread Recipes

Time 1h45m

Yield 12

Number Of Ingredients 20

½ cup eggnog
⅛ cup butter
⅛ cup pumpkin puree
½ cup water
4 cups all-purpose flour, or more as needed
½ cup white sugar
1 egg
1 ½ teaspoons active dry yeast
½ teaspoon salt
½ cup dark brown sugar
3 teaspoons ground cinnamon
1 ½ teaspoons ground nutmeg
1 teaspoon ground cloves
½ teaspoon ground allspice
⅛ cup melted butter
1 cup confectioners' sugar
½ (8 ounce) package cream cheese, softened
¼ cup pumpkin puree
¼ teaspoon vanilla extract
1 ½ tablespoons eggnog

Steps:

  • Warm 1/2 cup eggnog in a small saucepan over low heat until it bubbles, about 5 minutes. Remove from heat and mix in 1/8 cup butter and 1/8 cup pumpkin; stir until melted. Add water and let mixture cool until lukewarm, about 5 minutes.
  • Combine cooled eggnog mixture, 1 cup flour, white sugar, egg, yeast, and salt in a large bowl. Stir well to combine. Stir in remaining flour 1 cup at a time, beating well after each addition with an electric mixer until dough has pulled together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Roll dough into a 12x9-inch rectangle.
  • Combine brown sugar, cinnamon, nutmeg, cloves, and allspice together in a bowl. Spread melted butter on top of dough and top with brown sugar mixture. Roll dough into a log, using a little water to seal the seam.
  • Cut roll into 12 slices using a very sharp knife or a piece of unflavored dental floss. Place rolls into a 9x13-inch greased baking pan. Cover and let rise until almost doubled in size, about 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven until golden brown, 20 to 25 minutes.
  • Meanwhile, combine confectioners' sugar, cream cheese, 1/4 cup pumpkin, and vanilla extract in a bowl. Add eggnog gradually until frosting reaches a spreadable consistency. Spread frosting over warm cinnamon rolls.

Nutrition Facts : Calories 356.7 calories, Carbohydrate 63.2 g, Cholesterol 41.5 mg, Fat 9 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 5.3 g, Sodium 186.8 mg, Sugar 29.1 g

EGGNOG PUMPKIN BREAD



Eggnog Pumpkin Bread image

Another Holiday addition , Haven't tired this recipe but have been told it's very moist and has great flavor.

Provided by Chef DeeDee Smith

Categories     Breads

Time 1h5m

Yield 2 loaves, 18-20 serving(s)

Number Of Ingredients 8

3/4 cup butter
2 cups plus 1 tbsp. sugar
2 eggs
1/4 cup eggnog
2 cups plus 2 tbsp canned pumpkin
1 2/3 cups cake flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons pumpkin pie spice

Steps:

  • Cream butter and sugar until fluffy.
  • add eggs and blend well.
  • add EggNog and Pumpkin mix completely.
  • combine all dry ingredients and mix well with wet ingredients until well blended.
  • pour into two 9" greased loaf pans.
  • Bake at 350* for 45 min or until tooth pick comes out clean.

Nutrition Facts : Calories 222.4, Fat 8.7, SaturatedFat 5.2, Cholesterol 45.9, Sodium 235, Carbohydrate 34.9, Fiber 1, Sugar 23.5, Protein 2.3

PUMPKIN ROLLS I



Pumpkin Rolls I image

Pumpkin Rolls perfect for Thanksgiving!

Provided by Katy

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h10m

Yield 32

Number Of Ingredients 9

2 (.25 ounce) packages active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
⅓ cup brown sugar
2 teaspoons salt
2 eggs
½ cup melted butter
1 cup canned pumpkin
7 cups all-purpose flour
¼ cup butter, softened

Steps:

  • Dissolve yeast in warm water and stir in sugar, salt, 1/2 cup butter, pumpkin and eggs. Add 3 cups of the flour and beat well. Stir in enough additional flour to make dough easy to handle. Knead on lightly floured surface until smooth and elastic. Place in greased bowl, covered, and allow to double in size.
  • Punch down, and divide into 4 parts, rolling each into a 12-inch circle. Spread with 1/4 cup butter if desired. Cut into 8 wedges. Roll up each wedge beginning at wide edge. Place on greased sheet and allow to rise.
  • Bake at 375 degrees F (190 degrees C) for 15-20 minutes.

Nutrition Facts : Calories 151.8 calories, Carbohydrate 23.2 g, Cholesterol 23.1 mg, Fat 4.9 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 200.3 mg, Sugar 1.8 g

EGGNOG CAKE ROLL



Eggnog Cake Roll image

This festive dessert is on the menu for lots of special occasions at our house- especially Christmas. The eggnog flavor really comes through, making it a natural for holiday entertaining.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10-12 servings.

Number Of Ingredients 16

4 large eggs, separated
3/4 cup sugar, divided
1-1/2 teaspoons vanilla extract, divided
3/4 cup sifted cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
4 tablespoons confectioners' sugar, divided
4 teaspoons cornstarch
1-1/2 cups eggnog
1 can (8 ounces) crushed pineapple, well drained
2/3 cup quartered maraschino cherries
1/4 cup sweetened shredded coconut
1 cup heavy whipping cream
Green food coloring
Additional maraschino cherries, optional

Steps:

  • In a large bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Add 1/2 cup of sugar; beat 2 minutes. Add 1 teaspoon vanilla; mix well. , In another bowl, beat egg whites until foamy; gradually add remaining sugar, beating until soft peaks form. Fold into yolk mixture Combine cake flour, baking powder, salt and nutmeg. Fold into egg mixture until no flour streaks remaining. Spread batter evenly in a greased and floured 15x10x1-in. baking pan. Bake at 375° for 13-15 minutes or until a toothpick comes out clean., Turn out onto a linen towel dusted with 2 tablespoons confectioners' sugar. Roll cake up in towel, starting with a short end. Cool on wire rack. Meanwhile, for filling, combine cornstarch and a small amount of eggnog in a saucepan; mix until smooth. stir in remaining eggnog; bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in remaining vanilla. Cool., Unroll cake; spread with filling. Sprinkle with pineapple, cherries and coconut; roll up again. Whip cream with remaining confectioners' sugar; tint green. Spread over outside of cake roll. Chill 3-4 hours. Garnish with cherries if desired.

Nutrition Facts : Calories 274 calories, Fat 12g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 132mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • Use fresh pumpkin puree for the best flavor. You can make your own puree by roasting a pumpkin and then scooping out the flesh, or you can use canned pumpkin puree.
  • Make sure the cream cheese is softened before you start mixing it with the other ingredients. This will help to create a smooth and creamy filling.
  • Don't overmix the dough. Overmixing will make the dough tough and chewy.
  • Chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from sticking to your hands and rolling pin.
  • Roll the dough out thinly. The thinner the dough is, the crispier the rolls will be.
  • Bake the rolls until they are golden brown. The baking time may vary depending on the thickness of the dough.
  • Serve the rolls warm with a dusting of powdered sugar or a dollop of whipped cream.

Conclusion:

Pumpkin eggnog rolls are a delicious and festive holiday treat. They are easy to make and can be enjoyed by people of all ages. With their creamy pumpkin filling and crispy eggnog dough, these rolls are sure to be a hit at your next holiday party.

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