Description
Indulge in these heavenly apple butter cinnamon rolls that redefine your morning pastry experience with rich apple butter and a sweet glaze. Each bite is a warm hug, perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- 4 cups unbleached all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1 cup whole milk
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 large egg
- 1 cup apple butter
- 1/2 cup light brown sugar
- 2 teaspoons ground cinnamon
- 8 oz full-fat cream cheese, softened
- 2 cups powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or cream
Instructions
- In a large bowl or the bowl of a stand mixer, warm your milk (around 105-115°F or 40-46°C). Sprinkle the active dry yeast and a teaspoon of granulated sugar over it. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- To the yeast mixture, add the remaining granulated sugar, softened butter, egg, and salt. Mix well. Gradually add the flour, one cup at a time, mixing until a shaggy dough forms.
- If using a stand mixer, attach the dough hook and knead on medium-low speed for 6-8 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes.
- Lightly grease a clean bowl. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
- While the dough rises, in a small bowl, combine the softened butter, brown sugar, and ground cinnamon until well mixed. In a separate bowl, stir the apple butter lightly to make it easy to spread.
- Once risen, gently punch down the dough to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches (30×45 cm) and about 1/4 inch thick.
- Evenly spread the cinnamon-sugar butter mixture over the entire surface of the dough, leaving a small border (about 1/2 inch) along one of the long edges. Then, carefully spread the apple butter over the cinnamon-sugar layer.
- Starting from the long edge opposite the clean border, tightly roll up the dough into a log. Pinch the seam gently to seal. Use a sharp, un-serrated knife or dental floss to cut the log into 12 equal rolls, about 1.5 inches thick.
- Arrange the rolls cut-side up in a lightly greased 9×13 inch (23×33 cm) baking dish. Cover again and let them rise in a warm place for another 30-45 minutes, or until puffy and almost doubled.
- Preheat your oven to 375°F (190°C). Bake for 20-25 minutes, or until the tops are golden brown and the rolls are cooked through. If they start browning too quickly, you can loosely tent them with foil.
- While the rolls are cooling slightly, beat the softened cream cheese and butter together in a bowl until smooth. Gradually add the powdered sugar, mixing until creamy. Stir in the vanilla extract and a splash of milk or cream until the frosting reaches your desired spreadable consistency.
- As soon as the rolls come out of the oven, or after they've cooled for a few minutes, spread the glorious cream cheese frosting generously over them. Serve warm and enjoy!
- 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: 250 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg
Keywords: Ensure your yeast is fresh for the best rise. You can prepare the rolls the night before and refrigerate them for a quick bake in the morning.