Description
These Apple Butter Cinnamon Rolls are soft, fluffy, and filled with a spiced apple butter and cinnamon sugar blend. Topped with a creamy maple cinnamon frosting, they make a perfect treat for breakfast or dessert, offering a delicious twist on classic cinnamon rolls with a cozy autumn flavor.
Ingredients
Scale
Dough
- 1 envelope active dry yeast (1 tablespoon)
- 1 cup whole milk
- 1/2 cup granulated sugar
- 2 large eggs, beaten
- 6 tablespoons butter, melted and slightly cooled
- 4 cups all-purpose flour
- 1 teaspoon salt
Filling
- 1 cup apple butter
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon (adjust to taste)
Frosting
- 3/4 cup cream cheese
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- Pinch salt
Instructions
- Prep: Get your ingredients ready. Using a stand mixer with a dough hook will help knead the dough quickly, but hand-kneading works as well, though it takes more time.
- Activate yeast: Mix the yeast in a large measuring jug with 1 tablespoon milk and 1 tablespoon sugar. Let sit for 5 minutes until bubbly and foamy, indicating the yeast is active. If it does not foam, discard and start with fresh yeast.
- Add remaining liquid ingredients: Whisk the remaining milk, sugar, eggs, and melted butter (added last to avoid yeast death from heat) into the activated yeast mixture.
- Knead dough: In a stand mixer bowl, combine flour and salt. Add yeast mixture and knead on medium speed with the dough hook for 8-10 minutes until the dough is soft, stretchy, and pulls away slightly from the bowl sides. Add flour in small increments if too sticky.
- Let dough rise: Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 45-60 minutes. For cooler kitchens, place bowl in a slightly warm oven or near a warm area but keep temperature below 100°F.
- Roll out and add filling: Punch down the dough and transfer to a floured surface. Roll into a rectangle approximately 18 by 12 inches and 1/4 inch thick. Spread apple butter evenly over dough, then sprinkle a mixture of brown and granulated sugar combined with cinnamon over the top, leaving a small border on one long edge.
- Assemble rolls: Roll the dough jelly-roll style starting from the long edge opposite the border. Slice into 12 equal rounds using a sharp knife or unflavored dental floss to avoid squashing the swirls. Arrange rolls in a greased 9×13 inch pan. Cover and let rise again until puffy, about 20-30 minutes.
- Bake rolls: Preheat oven to 350°F while rolls are rising. Bake the rolls for 18-25 minutes or until golden and set in the center. If tops brown too quickly before the centers are done, tent with foil and continue baking. Cool rolls slightly on a wire rack after baking.
- Make frosting: Meanwhile, beat cream cheese, powdered sugar, maple syrup, cinnamon, and a pinch of salt together until smooth and creamy.
- Serve: Spread the frosting over the warm rolls. These are best served warm but also delicious at room temperature or reheated gently before serving.
Notes
- Use a warm but not hot environment for dough rising; temperatures over 100°F can kill the yeast.
- If you don’t have cream cheese frosting ingredients, a simple glaze of powdered sugar and maple syrup works well too.
- Leftover rolls can be stored covered at room temperature for 2 days or refrigerated up to 5 days.
- Reheat leftovers in the microwave for 15-20 seconds for a fresh-out-of-the-oven feel.
- Adjust cinnamon amounts based on your taste preference, especially since apple butter already has spices.
