Apple Butter Cinnamon Rolls
From the Blog Author
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast
- 1/2 teaspoon salt
- 3/4 cup whole milk, warm
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 3/4 cup apple butter
- 1/4 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk, as needed
- 2 tablespoons milk, as needed
Directions
In a small bowl, combine warm milk, sugar, and yeast; let stand for 5–10 minutes until foamy.
In a large bowl, mix flour and salt; add the yeast mixture, melted butter, and eggs.
Knead the dough for 8–10 minutes until smooth and elastic.
Cover the dough and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Roll the dough on a lightly floured surface into a 30x40 cm (12x16 inch) rectangle.
Spread softened butter evenly over the dough, then layer with apple butter, brown sugar, and cinnamon.
Roll the dough tightly from the long side and cut into 12 equal rolls.
Place the rolls in a greased 9x13-inch baking pan.
Cover and let the rolls rise for 30–40 minutes until puffy.
Preheat the oven to 180°C (350°F).
Bake the rolls for 25–30 minutes, or until golden brown.
For the glaze, beat cream cheese with powdered sugar and vanilla until smooth; add milk as needed to reach a drizzling consistency.
Drizzle the glaze over the warm rolls and serve.
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Frequently Asked Questions
Can I make these Apple Butter Cinnamon Rolls ahead of time and bake them the next morning?
Yes, you can definitely make these rolls ahead! After rolling and cutting the dough, place them in your baking dish, cover tightly, and refrigerate for up to 12 hours. Allow them to sit at room temperature for about 30 minutes before baking at 375°F to ensure even rising.
What is the best way to store leftover Apple Butter Cinnamon Rolls?
For the best texture, store leftover rolls in an airtight container at room temperature for up to 3 days. To refresh them, microwave an individual roll for 15-20 seconds until soft, or warm the entire batch briefly in a 300°F oven.
What can I use instead of whole milk if I need a dairy-free option for this recipe?
You can substitute the 3/4 cup of whole milk with an unsweetened, plain alternative like almond or soy milk. Ensure the milk is still warmed to the correct temperature (around 105-115°F) to properly activate the active dry yeast for a successful dough rise.
