Description
These Apple Butter Cinnamon Rolls redefine your breakfast game with their soft, pillowy dough and rich, spiced apple butter filling. Perfect for a cozy morning, they are sure to become an instant favorite in your home.
Ingredients
Scale
- 4 cups All-Purpose Flour
- 2 1/4 teaspoons Active Dry Yeast
- 1 cup Warm Milk (105-115°F or 40-46°C)
- 1/4 cup Granulated Sugar
- 1/4 cup Unsalted Butter, melted and cooled slightly
- 1 large Egg
- 1 teaspoon Salt
- 1 cup Apple Butter
- 1/2 cup Brown Sugar
- 2 teaspoons Ground Cinnamon
- 2 tablespoons Softened Butter
- 8 oz Cream Cheese, softened to room temperature
- 1/4 cup Unsalted Butter, softened
- 2 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- Milk or Cream, as needed to adjust frosting consistency
Instructions
- In a large bowl, combine the warm milk with 1 teaspoon of granulated sugar and the active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy.
- Add the remaining granulated sugar, melted and slightly cooled butter, egg, and salt to the yeast mixture. Stir until well combined.
- Gradually add the all-purpose flour, about a cup at a time, mixing on low speed with a dough hook or by hand with a wooden spoon until a shaggy dough forms.
- Increase the mixer speed to medium-low and knead for 5-7 minutes, or knead by hand on a lightly floured surface for 8-10 minutes, until the dough is smooth, elastic, and no longer sticky.
- Lightly grease a large bowl with cooking spray or a little oil. Place the dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size.
- While the dough is rising, in a small bowl, combine the brown sugar and ground cinnamon. Set aside.
- Once the dough has doubled, gently punch it down to release the air. Transfer the dough to a lightly floured surface. Roll it out into a large rectangle, approximately 18×12 inches.
- Evenly spread the 2 tablespoons of softened butter all over the dough, leaving a small border along one of the long edges. Spread a generous layer of apple butter over the buttered dough, again leaving that small border. Sprinkle the brown sugar and cinnamon mixture evenly over the apple butter.
- Starting from one of the long edges, carefully and tightly roll the dough into a log. Cut the log into 12 even slices, each about 1.5 inches thick.
- Lightly grease a 9×13 inch baking dish. Arrange the sliced rolls in the prepared dish, leaving a little space between each roll. Cover the dish with plastic wrap or a clean kitchen towel and let them rise in a warm place for another 30-45 minutes, or until they look puffy.
- While the rolls are on their second rise, preheat your oven to 375°F.
- Bake the rolls for 20-25 minutes, or until they are golden brown on top and cooked through. Remove the rolls from the oven and let them cool in the baking dish for about 10-15 minutes.
- In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the powdered sugar, beating until fully incorporated and smooth. Stir in the vanilla extract. If the frosting is too thick, add milk or cream, 1 teaspoon at a time, until it reaches your desired consistency.
- Spread the cream cheese frosting generously over the warm Apple Butter Cinnamon Rolls. Serve immediately.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: Don't rush the rise; yeast dough takes time. Use high-quality apple butter for the best flavor. If you have leftovers, store them in an airtight container.