Apple Butter Cinnamon Rolls
Soft bakery-style apple butter cinnamon rolls with maple cream cheese frosting.
Ingredients
Ingredients
- 1 cup whole milk warmed to 110°F, divided
- 1 envelope active dry yeast 1 tablespoon
- 1/2 cup granulated sugar divided
- 2 large eggs beaten
- 6 tablespoons unsalted butter melted and slightly cooled
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup apple butter
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 3/4 cup cream cheese softened
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- Pinch salt
Instructions
- Warm 1/4 cup of the milk to 110°F and pour it into a medium bowl, then stir in 1 teaspoon of the granulated sugar and sprinkle the yeast over the top; let sit for 5 to 10 minutes until foamy.
- In a large bowl or stand mixer bowl, combine the remaining 3/8 cup granulated sugar, beaten eggs, salt, melted butter, and remaining 3/4 cup warm milk, then add the foamy yeast mixture and stir to combine.
- Add the flour gradually, mixing with a dough hook or wooden spoon until a soft, slightly sticky dough forms, then knead for 8 to 10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, turn to coat, cover, and let rise in a warm place for 60 to 75 minutes, or until doubled in size.
- Lightly flour your work surface, punch down the risen dough, and roll it into a large rectangle about 12 by 16 inches.
- Spread the apple butter evenly over the dough, leaving a 1/2 inch border along one long edge.
- In a small bowl, stir together the brown sugar, 1/4 cup granulated sugar, and 1 tablespoon cinnamon, then sprinkle the mixture evenly over the apple butter.
- Starting from the long side opposite the bare edge, roll the dough up tightly into a log and pinch the seam to seal.
- Cut the log into 12 equal slices and arrange them cut side up in a greased 9 by 13 inch baking pan with a little space between each roll.
- Cover the pan and let the rolls rise in a warm place for 30 to 40 minutes, or until puffy and touching.
- Preheat the oven to 350°F while the rolls finish rising.
- Bake the rolls for 18 to 22 minutes, or until lightly golden on top and the centers look set.
- While the rolls bake, beat the cream cheese, powdered sugar, maple syrup, 1/2 teaspoon cinnamon, and pinch of salt in a medium bowl until smooth and fluffy.
- Remove the rolls from the oven and, while still hot, spread the maple cream cheese frosting evenly over the tops so it melts into the swirls.
- Let the frosted rolls cool for 10 to 15 minutes, then serve warm.
Notes
- If your yeast does not foam after 10 minutes, discard it and start again with fresh yeast.
- For cleaner slices, use unflavored dental floss to cut the rolled dough into portions.
- Store leftover rolls covered at room temperature for 1 day or in the refrigerator for up to 3 days; warm gently before serving.
- For cleaner slices, use unflavored dental floss to cut the rolled dough into portions.
- Store leftover rolls covered at room temperature for 1 day or in the refrigerator for up to 3 days; warm gently before serving.