Easy Pumpkin Butter Cinnamon Rolls
These super simple cinnamon rolls are great with Bauman's Apple Butter as well.
Servings: 8 cinnamon rolls
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Ingredients
For cinnamon rolls:- Non-stick spray
- 1 can crescent rolls
- ½ cup Bauman's Pumpkin Butter
- 1 teaspoon cinnamon
- 2 teaspoons granulated sugar
For icing:
- 2 oz. cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 3 tablespoons milk
Directions
- Preheat oven to 350° F. Grease a 9 inch pie pan or springform pan with non-stick cooking spray.
- On a lightly floured surface, unroll the crescent roll dough and pinch perforations to seal. Spread pumpkin butter evenly over the dough. Sprinkle cinnamon and sugar on top.
- Starting on the short side of the rectangle, roll the dough up into a log. Cut the roll into about 8-9 pieces. Place rolls into a baking dish leaving space between each roll. Bake for 20 to 22 minutes, until turning lightly golden at the edges.
- Meanwhile, prepare the cream cheese icing by mixing together cream cheese, powdered sugar, vanilla, butter and milk.
- Allow cinnamon rolls to cool for 10 minutes, then spread icing over the top of each roll. Serve warm.
