Description
Delight in the sweet and spiced flavors of these homemade Apple Butter Cinnamon Rolls, featuring a soft, yeast-leavened dough filled with apple butter and cinnamon sugar, topped with a creamy maple cinnamon cream cheese frosting. Perfectly golden-baked and irresistibly soft, these rolls are ideal for breakfast, brunch, or a comforting dessert.
Ingredients
Scale
Dough Ingredients
- 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 Ingredients
- 1 cup apple butter
- 1/2 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Frosting Ingredients
- 3/4 cup cream cheese
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- Pinch salt
Instructions
- Prep: Gather all ingredients and have your stand mixer ready with the dough hook attachment. If kneading by hand, prepare a clean surface for dough preparation.
- Activate Yeast: Combine 1 tablespoon milk, 1 tablespoon sugar, and yeast in a large measuring jug. Let sit for 5 minutes until foamy and bubbly, indicating yeast is active.
- Add Remaining Liquids: Whisk the remaining milk, remaining sugar, beaten eggs, and melted butter into the bubbly yeast mixture, adding butter last to avoid overheating the yeast.
- Knead Dough: In the stand mixer bowl, mix flour and salt. Pour in the yeast-liquid mixture and knead using the dough hook on medium speed for 8-10 minutes until soft, stretchy dough forms. Add flour one tablespoon at a time as needed until dough pulls away from bowl sides and forms a soft ball.
- Let Dough Rise: Place dough in a large greased bowl. Cover and let it rise in a warm place for 45-60 minutes until doubled in size. Use a warm oven or warm spot if kitchen is cool, ensuring temperature doesn’t exceed 100°F.
- Roll Out and Add Filling: Punch down dough and roll on a lightly floured surface into a 18×12 inch rectangle about 1/4 inch thick. Spread apple butter evenly, then sprinkle evenly with combined light brown sugar, granulated sugar, and cinnamon. Leave a small border on one long edge bare for sealing.
- Assemble Rolls: Roll dough jelly-roll style from one long edge. Slice into 12 equal rounds and place them evenly in a well-greased 9×13 inch baking pan. Cover and let rise again for 20-30 minutes until puffy.
- Bake Rolls: Preheat oven to 350°F during the second rise. Bake rolls for 18-25 minutes until golden and centers are set but still soft. Tent with foil if tops brown too quickly or centers need longer baking. Cool slightly on a wire rack.
- Make Frosting: Beat cream cheese, powdered sugar, maple syrup, cinnamon, and pinch of salt until smooth and creamy.
- Serve: Spread frosting on warm rolls and serve immediately for best flavor. Rolls also taste great cold the next day.
Notes
- If yeast mixture does not become bubbly, discard and begin with fresh yeast for best results.
- A stand mixer with dough hook simplifies kneading but hand kneading is possible, just more time-consuming.
- For optimal rise, ensure the dough rests in a warm environment not exceeding 100°F.
- Use dental floss or a sharp knife to slice rolls to avoid deforming the spiral.
- Check rolls carefully towards the end of baking to prevent overbaking, which can cause dryness.
- Allow rolls to cool slightly before frosting to prevent frosting from melting and sliding off.
