Apple Butter Cinnamon Rolls Recipe – Easy Homemade Fall Breakfast

The scent of cinnamon and apples swirling through my kitchen always signals the start of fall. Honestly, nothing quite compares to pulling a tray of homemade apple butter cinnamon rolls out of the oven—the golden spirals, gooey centers, and that sweet, spicy aroma are pure comfort. I first made these on a chilly October morning when I had a jar of apple butter begging to be used. Since then, apple butter cinnamon rolls have become my go-to for cozy weekends, potlucks, and lazy brunches with friends.

What I love most about this recipe is how it transforms simple ingredients into something magical. Apple butter adds a rich, tangy sweetness that takes classic cinnamon rolls to a new level. As someone who’s baked dozens of cinnamon roll variations (some flops, some fantastic), I can honestly say these are the ones my family requests over and over. Whether you’re craving a special breakfast, impressing guests, or just want to fill your home with the ultimate fall scent, these apple butter cinnamon rolls are about to become your new autumn tradition.

They’re perfect if you want a homemade treat without a complicated process. I’ve tweaked and tested this recipe so many times, and I’m excited to share all my tips for getting fluffy, bakery-style rolls—even if you’re not a seasoned baker. If you’re looking for a breakfast that screams “fall” and brings everyone to the table, this is it. Let’s roll up our sleeves and bake something unforgettable together!

Why You’ll Love This Apple Butter Cinnamon Rolls Recipe

• Quick & Easy: You don’t need to be a pro baker. With my step-by-step method, you’ll get tender, flavorful cinnamon rolls in just a couple of hours (most of that is hands-off rising time).
• Simple Ingredients: No weird specialty items—just pantry staples like flour, butter, cinnamon, and, of course, apple butter. You probably have most of it right now.
• Perfect for Fall Occasions: These rolls are a showstopper for brunch, bake sales, Thanksgiving breakfast, or any chilly morning when you want something special.
• Crowd-Pleaser: I’ve made these for family, neighbors, and even a school potluck. Kids and adults devour them—there’s never leftovers!
• Unbelievably Delicious: The apple butter swirled inside each roll gives a tangy, caramelized kick that pairs perfectly with the cinnamon-sugar filling and soft dough. It’s comfort food at its absolute best.

What really sets this apple butter cinnamon rolls recipe apart is the apple butter itself. Instead of just using butter and cinnamon sugar, you’re spreading a thick layer of apple butter for extra moisture and flavor. I like to blend the filling with a dash of nutmeg and a sprinkle of brown sugar, which gives it that classic apple pie vibe. Plus, topping the warm rolls with a maple cream cheese glaze makes them totally irresistible.

After testing a bunch of versions (including a few that ended up more like apple pancakes than rolls!), I nailed the balance—soft dough, gooey filling, just enough spice. These rolls are the kind of treat that make you close your eyes after the first bite. They’re warm, inviting, and they make your whole house smell like a bakery on a crisp autumn day. If you want a recipe that’s low-stress but high reward, this is the one to bookmark for every fall season.

What Ingredients You Will Need

This apple butter cinnamon rolls recipe uses everyday ingredients, but each one plays a key role in creating those pillowy, flavor-packed spirals. Here’s what you’ll need:

• For the Dough:
  • All-purpose flour (bread flour works too for extra chewiness)
  • Whole milk, warmed to about 110°F/43°C (for a rich, tender dough—dairy-free milk is okay)
  • Active dry yeast (for lift and fluffiness)
  • Granulated sugar (helps feed the yeast and adds a touch of sweetness)
  • Unsalted butter, melted (adds tenderness and flavor—salted works, just reduce added salt)
  • Large eggs, room temperature (binding and richness)
  • Salt (balances the sweetness)
  • Vanilla extract (optional, but adds warmth and depth)
• For the Filling:
  • Apple butter (the star—choose a thick, richly spiced variety for best results; homemade or store-bought)
  • Brown sugar (light or dark, for sticky sweetness and caramel flavor)
  • Ground cinnamon (a must for cinnamon rolls!)
  • Ground nutmeg (optional, but amps up the autumn flavor)
  • Softened butter (helps the filling stick and melt into the dough)
• For the Maple Cream Cheese Glaze:
  • Cream cheese, softened (for that creamy, tangy finish)
  • Powdered sugar (dissolves smoothly in the glaze)
  • Pure maple syrup (brings in classic fall sweetness—honey works in a pinch)
  • Milk or cream (to thin the glaze just right)
  • Vanilla extract (for extra flavor)
  • Pinch of salt (balances the sweetness)

Ingredient Tips: For the apple butter, I love using a homemade batch, but Musselman’s and Eden Organic both make great store-bought versions. If you’re gluten-free, swap the flour for a 1:1 gluten-free blend (I’ve had success with King Arthur’s). No maple syrup? Use honey or extra powdered sugar, but maple really gives it that autumn twist. And if you want to cut back on sugar, you can use less in the dough and filling—the apple butter brings a lot of natural sweetness.

Equipment Needed

• Mixing bowls: At least two—one for dough, one for filling. I like glass because you can see if everything’s mixed.
• Whisk and wooden spoon: For mixing wet and dry ingredients (a silicone spatula is handy too).
• Stand mixer with dough hook (optional): Makes kneading easier, but you can do it by hand—just a little workout for your arms!
• Measuring cups and spoons: Accuracy matters for baking, so use dry and liquid measures.
• Rolling pin: To roll out your dough evenly (a clean wine bottle works in a pinch—trust me, I’ve been there!).
• Sharp knife or unflavored dental floss: For slicing the rolls cleanly. Floss is my secret for perfect spirals without squishing the dough.
• 9×13-inch (23×33 cm) baking pan: For baking. Metal pans give a nice golden bottom, but glass works too.
• Plastic wrap or clean kitchen towel: For covering the rolls during rising.

If you don’t have a stand mixer, no worries—good old elbow grease gets the job done. I’ve kneaded this dough by hand many times. Just make sure to keep your work surface lightly floured to avoid sticking. And don’t forget to oil your bowl for rising, so the dough doesn’t stick and tear.

For easy clean-up, line your pan with parchment paper. It makes lifting out the sticky rolls a breeze! If you’re on a budget, all these tools can be found at any discount store or thrift shop (that’s where I got my favorite rolling pin!).

Preparation Method

1. Prep the yeast:
   1. In a large mixing bowl, pour in 1 cup (240 ml) warm milk (about 110°F/43°C).
   2. Sprinkle 2 1/4 tsp (7 g) active dry yeast and 2 tbsp (25 g) granulated sugar over the milk. Stir gently and let it sit for 5-10 minutes, until foamy. (If it doesn’t foam, your yeast might be old—try again with fresh yeast.)
2. Make the dough:
   1. Add 1/4 cup (60 g) melted unsalted butter, 2 large eggs (room temperature), and 1 tsp vanilla extract (optional) to the yeast mixture. Whisk until smooth.
   2. Add 4 cups (500 g) all-purpose flour and 1 tsp salt. Mix with a wooden spoon until dough starts to come together.
   3. Knead by hand on a lightly floured surface for about 8-10 minutes (or with a stand mixer and dough hook for 5-6 minutes) until smooth and elastic. (The dough should be soft but not sticky—add a little more flour if needed, 1 tbsp at a time.)
3. First rise:
   1. Place the dough in a lightly oiled bowl. Cover with plastic wrap or a clean towel and let it rise in a warm spot for 1-1.5 hours, until doubled in size. (If your kitchen is chilly, try placing the bowl in your oven with the light on—not the heat.)
4. Prepare the filling:
   1. In a small bowl, combine 1/2 cup (120 g) apple butter, 1/4 cup (55 g) softened butter, 1/3 cup (65 g) brown sugar, 1 1/2 tbsp (10 g) cinnamon, and 1/2 tsp nutmeg. Stir into a smooth, spreadable paste.
5. Shape the rolls:
   1. Punch down the risen dough. Roll it out on a lightly floured surface to a 16×12-inch (40×30 cm) rectangle. (Try to keep the thickness even—about 1/4 inch/0.6 cm.)
   2. Spread the apple butter filling evenly over the dough, right to the edges.
   3. Starting on the long edge, tightly roll up the dough into a log. Pinch the seam to seal.
   4. Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices—about 1.5 inches (4 cm) each.
   5. Arrange the rolls, cut side up, in a greased or parchment-lined 9×13-inch (23×33 cm) pan.
6. Second rise:
   1. Cover the pan loosely and let the rolls rise for 30-45 minutes, until they’re puffed and just touching. (If you want to make ahead, you can refrigerate at this point overnight, then bake in the morning—let them come to room temp before baking.)
7. Bake:
   1. Preheat your oven to 350°F (175°C).
   2. Bake for 22-25 minutes, until the rolls are golden brown and the centers are set (not doughy). If they brown too fast, cover loosely with foil for the last 5 minutes.
8. Make the glaze:
   1. Whisk 4 oz (115 g) cream cheese, 1 cup (120 g) powdered sugar, 2 tbsp (30 ml) maple syrup, 1-2 tbsp (15-30 ml) milk, 1/2 tsp vanilla, and a pinch of salt until smooth and pourable.
9. Finish and serve:
   1. Spread the glaze over the warm rolls. (I like to do this while they’re still warm so it melts into all the nooks and crannies.)
   2. Let cool slightly, then serve and enjoy the fall magic!

Notes: If your dough feels too sticky, add flour a tablespoon at a time. If it’s dry, add a splash of milk. And don’t stress about perfect spirals—rustic rolls taste just as good!

Cooking Tips & Techniques

• Proofing yeast correctly: If your yeast doesn’t bubble after 10 minutes, toss it and grab a new packet. Nothing’s worse than dense, sad rolls.
• Warm, not hot, milk: Scalding milk will kill your yeast. Aim for just barely warm to the touch—think bathwater temperature.
• Soft, not sticky dough: The dough should be tacky but not gluey. I always keep a little pile of flour nearby to dust my hands and surface as needed.
• Rolling even thickness: Uneven dough means some rolls bake up huge and others undercooked. If you have trouble, use a ruler or even a piece of string to measure the rectangle.
• Dental floss for slicing: A knife can squish the rolls, but unflavored dental floss (pulled tight and slid under the log) gives you clean, tall spirals every time. I learned this trick after years of lopsided rolls!
• Don’t overbake: The rolls should be golden on top but still soft inside. If you bake too long, they’ll dry out—start checking at 20 minutes, especially if your oven runs hot.
• Glaze while warm: Pouring glaze on hot rolls helps it soak in for that gooey, melt-in-your-mouth finish.

I’ve had times where my dough didn’t rise (cold kitchen, old yeast) or my filling leaked out (overfilling the dough—less is more!). It’s all part of the learning process. If you mess up, just slather on extra glaze and call it rustic!

Multitasking tip: Mix your glaze as the rolls bake, and set your butter out to soften while the dough rises. That way, everything comes together smoothly.

Consistency is key—follow the measurements, trust your senses, and remember: slightly underbaked is better than overbaked for ultra-soft rolls.

Variations & Adaptations

• Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free blend. You may need a splash more milk if the dough feels dry. I’ve tried King Arthur’s and had great results.
• Dairy-Free: Use plant-based butter and almond or oat milk for the dough. For the glaze, dairy-free cream cheese works just fine. (My niece is lactose-intolerant, so we’ve tested this version a lot!)
• Apple-Pear Butter: Mix apple butter with pear butter for a twist on the filling—especially nice if you have an abundance of fall fruit.
• Pecan Crunch: Sprinkle chopped toasted pecans over the filling before rolling up for extra texture and nutty flavor.
• Pumpkin Spice: Add a teaspoon of pumpkin pie spice to the filling for that classic fall bakery scent, or even swap in pumpkin butter if you have it on hand.
• Overnight Method: After shaping, cover and refrigerate the rolls overnight. In the morning, let them warm up for 30-60 minutes before baking for a no-fuss breakfast.

My personal favorite? A batch made with half apple butter and half homemade cranberry sauce in the filling—so festive and tangy! You can also add raisins or dried cranberries for a chewy surprise.

If you have nut allergies, skip the nuts and double the apple butter filling—no one will complain, I promise. If you want a lighter version, use less sugar and drizzle the glaze rather than slathering it on. There’s really no wrong way to roll with this recipe!

Serving & Storage Suggestions

Serving: These apple butter cinnamon rolls are best served warm, straight from the oven. The glaze melts into the swirls, and the centers stay gooey. If you’re hosting brunch, arrange them on a big platter and dust with a little extra cinnamon or powdered sugar for that bakery look.

Pair with hot coffee, chai, or a spiced apple cider for the ultimate fall breakfast. For a heartier spread, serve alongside scrambled eggs, fresh fruit, or crispy bacon—trust me, it’s a crowd-pleaser combo.

Storage: Store leftover rolls covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The glaze keeps them moist. To freeze, wrap individually and freeze for up to 2 months. Thaw overnight in the fridge, then reheat before serving.

Reheating: Warm rolls in the microwave for 15-20 seconds, or in a 300°F (150°C) oven for about 10 minutes until soft and gooey again. If the glaze thickens in the fridge, add a splash of milk and stir before spreading more on top.

Honestly, the flavors deepen after a day—so if you can resist, they’re even better on day two. Just promise me you’ll save one for yourself before they disappear!

Nutritional Information & Benefits

Each apple butter cinnamon roll (with glaze) is approximately:

• Calories: 320
• Protein: 5g
• Fat: 10g
• Carbohydrates: 52g
• Sugar: 22g
• Fiber: 2g

Health Highlights: Apple butter provides fiber and natural sweetness, so you can use less added sugar. Using whole milk and eggs adds protein and a bit of healthy fat for longer-lasting energy. You can bump up the nutrition by using whole wheat flour for part of the dough, or by adding chopped apples or nuts.

Dietary Notes: Easily made dairy-free and gluten-free with substitutions above. Contains gluten, dairy, and eggs in the standard version. If you have nut allergies, skip any nuts in the filling or topping. Personally, I love knowing exactly what goes into my breakfast treats—no preservatives, just homemade goodness!

Conclusion

If you’re searching for the ultimate fall breakfast, this apple butter cinnamon rolls recipe is a must-try. It’s everything you want from a homemade treat—soft, gooey, and bursting with cozy apple-cinnamon flavor. Plus, it’s easy enough for beginners but impressive enough for any holiday gathering.

Don’t be afraid to tweak the flavors to your liking—add nuts, swap in pumpkin butter, or make it dairy-free. I truly love these rolls because they bring everyone together around the table, and there’s nothing better than sharing warm, homemade pastries with people you care about.

If you make this recipe, let me know how it goes! Leave a comment, share your photos, or tell me your favorite variation. Happy baking—and may your kitchen smell like cinnamon and apples all season long!

Frequently Asked Questions

Can I make apple butter cinnamon rolls ahead of time?

Yes! You can shape the rolls and refrigerate them overnight before the second rise. In the morning, let them come to room temperature and rise until puffy, then bake as usual.

What’s the best way to store leftover cinnamon rolls?

Cover and keep them at room temperature for 2 days or refrigerate for up to 5 days. For longer storage, freeze individually and reheat before serving.

Can I use store-bought apple butter?

Absolutely! Store-bought apple butter works perfectly. Just choose a thick, richly spiced brand for best flavor.

How do I know when the rolls are done baking?

The tops should be golden brown, and the centers should look set (not doughy). If you’re unsure, gently pull apart the center roll—it should be soft but not raw.

Can I make these rolls without a stand mixer?

Yes, you can knead the dough by hand. It takes a little longer, but it’s a great arm workout and totally doable!

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