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Apple Butter Cinnamon Rolls

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These homemade apple butter cinnamon rolls are the ultimate fall breakfast treat—soft, gooey, and bursting with cozy apple-cinnamon flavor. Easy enough for beginners, they feature a rich apple butter filling and a maple cream cheese glaze for bakery-style results at home.

Ingredients

Scale
  • 4 cups (500 g) all-purpose flour (or bread flour for extra chewiness)
  • 1 cup (240 ml) whole milk, warmed to about 110°F/43°C (dairy-free milk okay)
  • 2 1/4 tsp (7 g) active dry yeast
  • 2 tbsp (25 g) granulated sugar
  • 1/4 cup (60 g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 tsp salt
  • 1 tsp vanilla extract (optional)
  • 1/2 cup (120 g) apple butter (homemade or store-bought, thick and spiced)
  • 1/4 cup (55 g) unsalted butter, softened
  • 1/3 cup (65 g) brown sugar (light or dark)
  • 1 1/2 tbsp (10 g) ground cinnamon
  • 1/2 tsp ground nutmeg (optional)
  • 4 oz (115 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar
  • 2 tbsp (30 ml) pure maple syrup (or honey)
  • 1–2 tbsp (15–30 ml) milk or cream
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions

  1. In a large mixing bowl, pour in warm milk. Sprinkle active dry yeast and granulated sugar over the milk. Stir gently and let sit for 5-10 minutes, until foamy.
  2. Add melted butter, eggs, and vanilla extract (if using) to the yeast mixture. Whisk until smooth.
  3. Add flour and salt. Mix with a wooden spoon until dough starts to come together.
  4. Knead by hand on a lightly floured surface for 8-10 minutes (or with a stand mixer and dough hook for 5-6 minutes) until smooth and elastic. Add more flour if needed, 1 tbsp at a time.
  5. Place dough in a lightly oiled bowl. Cover with plastic wrap or a clean towel and let rise in a warm spot for 1-1.5 hours, until doubled in size.
  6. In a small bowl, combine apple butter, softened butter, brown sugar, cinnamon, and nutmeg. Stir into a smooth, spreadable paste.
  7. Punch down the risen dough. Roll it out on a lightly floured surface to a 16×12-inch rectangle (about 1/4 inch thick).
  8. Spread the apple butter filling evenly over the dough, right to the edges.
  9. Starting on the long edge, tightly roll up the dough into a log. Pinch the seam to seal.
  10. Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices (about 1.5 inches each).
  11. Arrange the rolls, cut side up, in a greased or parchment-lined 9×13-inch baking pan.
  12. Cover the pan loosely and let the rolls rise for 30-45 minutes, until puffed and just touching. (For overnight method, refrigerate at this point and bring to room temp before baking.)
  13. Preheat oven to 350°F (175°C).
  14. Bake for 22-25 minutes, until golden brown and centers are set. If browning too fast, cover loosely with foil for the last 5 minutes.
  15. While rolls bake, whisk cream cheese, powdered sugar, maple syrup, milk, vanilla, and a pinch of salt until smooth and pourable.
  16. Spread glaze over warm rolls. Let cool slightly, then serve and enjoy!

Notes

If dough is too sticky, add flour a tablespoon at a time; if too dry, add a splash of milk. For best spirals, use dental floss to slice the rolls. Glaze while warm for gooey results. Can be made gluten-free or dairy-free with substitutions. For overnight prep, refrigerate after shaping and bake in the morning.

Nutrition

Keywords: apple butter cinnamon rolls, fall breakfast, homemade cinnamon rolls, apple cinnamon rolls, maple cream cheese glaze, easy cinnamon rolls, autumn brunch, apple butter recipe

Find it online: https://chrisfeasts.com/apple-butter-cinnamon-rolls-recipe-easy-homemade-fall-breakfast/