Description
These Apple Butter Cinnamon Rolls are soft, fluffy, and packed with a spiced apple butter filling, topped with a creamy maple cream cheese frosting. Perfect for a cozy breakfast or sweet treat, they combine the warm flavors of cinnamon and apple with a tender homemade dough. The recipe involves a yeast dough that is kneaded, allowed to rise twice, and baked to golden perfection before being generously frosted.
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 (feel free to add more)
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. A stand mixer with the dough hook attachment makes kneading the dough easier but you can knead by hand, which takes more time.
- Activate yeast: Mix yeast with 1 tablespoon milk and 1 tablespoon sugar in a large measuring jug. Let it sit 5 minutes until bubbly and foamy, indicating the yeast is active. If it stays flat, start over with fresh yeast.
- Add remaining liquid ingredients: Whisk in the remaining milk, remaining sugar, beaten eggs, and melted butter (added last to avoid overheating the yeast) into the yeast mixture.
- Knead dough: In a stand mixer bowl, combine flour and salt. Add yeast mixture and knead with dough hook on medium speed for 8-10 minutes until soft and stretchy. Add flour 1 tablespoon at a time if dough is too sticky until it forms a soft ball that pulls away from bowl sides.
- Let dough rise: Place dough in a greased large bowl, cover, and let rise in a warm room until doubled in size, about 45-60 minutes. For cooler kitchens, place bowl in a warm (turned off) oven to help rise, ensuring temperature stays below 100°F.
- Roll out and add filling: Punch down dough and transfer to a lightly floured surface. Roll into a 1/4-inch thick rectangle about 18×12 inches. Spread apple butter evenly over dough. Mix brown sugar, granulated sugar, and cinnamon, then sprinkle evenly over apple butter, leaving a small border along one long edge for sealing.
- Assemble rolls: Roll dough jelly-roll style starting from one long edge. Slice the roll into 12 equal rounds and place in a well-greased 9×13 inch baking pan. Cover and let rise until puffy, about 20-30 minutes. Use a sharp knife or unflavored dental floss to slice cleanly without squashing the rolls.
- Bake rolls: Preheat oven to 350°F while rolls rise. Bake rolls for 18-25 minutes until golden and set in the center. If tops brown too fast before middle is done, tent with foil and continue baking. Cool rolls on wire rack slightly after baking.
- Make frosting: Beat cream cheese, powdered sugar, maple syrup, cinnamon, and a pinch of salt together until smooth. Spread frosting over rolls while they are still warm.
- Serve: Serve the rolls warm for best flavor. They also taste great cold the next day.
Notes
- A stand mixer with a dough hook attachment makes kneading easier but is not required.
- Ensure the yeast mixture is bubbly and foamy before continuing to confirm it is active.
- When rolling and filling, leave a small border on one edge to seal the roll properly.
- Use dental floss or a sharp knife to slice rolls to avoid squashing them.
- If rolls brown too quickly in the oven, tent with foil to prevent burning.
- These cinnamon rolls are best served warm but also delicious at room temperature or cold.
