Belfonte Dairy | From the Heart of Kansas City

Pumpkin Butter Cinnamon Rolls


For Cinnamon Rolls:
1 roll cinnamon rolls (store bought)
1/4 cup pumpkin butter
1 tbsp pumpkin pie spice
1/2 cup Belfonte heavy cream

For Cream Cheese Frosting:
4 oz cream cheese
2 cups powdered sugar
1 tsp vanilla extract
1/4 cup Belfonte heavy cream
1 tsp pumpkin pie spice


For Cinnamon Rolls:
Pre-heat oven to 350 degrees.

Open your store bought cinnamon rolls and unravel them carefully without letting them detach from each other.

Add your pumpkin butter on top and spread out over the unraveled dough until evenly spread out.

Sprinkle with pumpkin pie spice.

Roll them back up and place in a baking dish side by side.

Pour heavy cream over the top of your cinnamon rolls. This will be absorbed by the dough while baking making the cinnamon rolls super fluffy and moist.

Bake them in the oven for 15-20 minutes. They will be golden and most of the heavy cream should be absorbed.

For Cream Cheese Frosting:
In a bowl of a mixer add your cream cheese and whip until fluffy.

Add in your heavy cream and beat until combined and larger in size.

Add your pumpkin pie spice, powdered sugar and vanilla and whip again.

Remove your cinnamon rolls from the oven and let cool for a few minutes. Once slightly cooled, top with your cream cheese frosting.

Share and enjoy your elevated pumpkin butter cinnamon rolls.

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