Pumpkin Spice Eggnog Cinnamon Rolls

1. Add eggnog, sugar, and butter to a small pot over medium-low heat and heat just until butter is melted, then let cool to 110°F

2. In the bowl of a stand mixer, whisk together flour, pumpkin spice, and salt

3. Add pumpkin puree, yeast, egg, and the eggnog mixture to the dry ingredients and mix on low speed until the dough just starts to come together

4. Increase speed to medium and beat for 5 minutes using the dough hook until the dough forms a smooth ball

5. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour

6. Roll out the dough on a lightly floured surface into a 12x16 inch rectangle

7. Spread the softened butter for the filling evenly over the dough, then sprinkle with brown sugar, cinnamon, and pumpkin pie spice

8. Roll up the dough tightly from the long side and cut into 12 rolls

9. Place the rolls in a greased baking pan, cover, and let rise until doubled in size

10. Preheat the oven to 350°F and bake the rolls until golden brown, about 20-25 minutes

11. For the frosting, beat cream cheese until smooth, then add powdered sugar and eggnog and mix until creamy

12. Spread the frosting over the warm rolls and serve

Tips

1. You can prepare the rolls up to the point of the second rise the night before, refrigerate overnight, and let them rise at room temperature in the morning before baking

2. This recipe uses Shamrock Farms Pumpkin Spice Eggnog for added fall flavor and can be adjusted for frosting thickness based on preference