Pumpkin Cinnamon Rolls

Oct 14, 2026 | CCG, Holiday, Party Foods | 0 comments

Pumpkin Cinnamon Rolls

Recipe by Mary Winer, @dyslexchef

Cinnamon rolls are already hard to beat, but using Banner Butter’s Cinnamon, Cardamom & Ginger Butter took these to a whole new level. As someone from Atlanta, I’ve always had a soft spot for this hometown brand. Their butter is slow-cultured and made in small batches, creating a deep and rich flavor. With 83–87% butterfat, it’s comparable to some of the best European style butters. A quality that’s not often found in butter produced here in the U.S.

I also feel like making cinnamon rolls in your pajamas is a requirement 😉

Ingredients:

230 g Banner Butter cinnamon, cardamom, ginger butter

200g Sugar

35g Cinnamon

Heavy cream

8oz Pumpkin cream cheese

130g Powdered sugar

113g Butter

For the dough, I followed Red Currant Bakery’s recipe. Check out her page for all the details on how to make it!

  1. Mix together the sugar and cinnamon and set aside.
  2. Brown the Cinnamon, Cardamom & Ginger Butter over low heat.
  3. Fill a large bowl with ice and water to create an ice bath. Pour the browned butter into a smaller bowl and place it over the ice bath. Stir continuously as it cools until the butter thickens into a smooth, spreadable paste.
  4. Roll out the cinnamon roll dough and spread the browned butter evenly over the top, reserving a small amount for the baking dish.
  5. Sprinkle the cinnamon sugar evenly over the butter, reserving a little for the baking dish.
  6. Carefully roll the dough into a tight log and cut into 1½-inch rolls.
  7. Spread the reserved browned butter over the bottom of your baking dish and sprinkle with the remaining cinnamon sugar. Arrange the rolls in the dish.
  8. Cover and let the rolls proof for 30–45 minutes. Once proofed, drizzle heavy cream over each roll.
  9. Bake at 350°F for 25 minutes, then rotate the pan and bake for another 13–15 minutes, or until golden brown.
  10. While the rolls bake, make the frosting. Beat the cream cheese and butter together until smooth. Add the confectioners’ sugar in three additions, beating until fully incorporated after each one.
  11. Spread the frosting generously over the warm cinnamon rolls and enjoy 🙂

 

 

Cinnamon, Cardamom & Ginger Pack of 6

$42.00

MSRP:

Cinnamon, ginger, and freshly ground cardamom are swirled into our freshest butter along with a touch of sugar.

Because we use the freshest cream and we culture and batch churn in a process that takes up to 20 times longer than mass-production methods, our unsalted butter stands alone with superior flavor and creaminess.

Stock Up! Choose from a pack of 6 or 8 butters.

You can freeze your butter for up to 12 months. Once you’ve put it in the refrigerator, you should eat it within 6 weeks. Not sure you can eat it all that quickly? Try putting half in the freezer, and the other half in the refrigerator.

Please note: due to the perishable nature of the product, we only ship Monday through Wednesday. Orders placed after midnight on Tuesday will be shipped the following week.