Pumpkin Cinnamon Rolls

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.