Apple Butter Cinnamon Rolls Recipe

I tested dozens of variations before settling on my Apple Butter Cinnamon Rolls, and one small tweak in the filling surprised me.

I still get a little thrill when a pan of Apple Butter Cinnamon Rolls emerges from the oven. Gooey, filled with apple butter, baked to a soft golden brown and finished with cinnamon cream cheese frosting, they pull everyone to the table before I can even think.

I wrote this for my Baking With Apple Butter column and later realized it’s the kind of recipe that screams Autumn Baking, without trying too hard. I won’t pretend these come out perfect every time, sometimes the swirl slips, sometimes the frosting is too runny, but the flavor always surprises you.

Ingredients

• Whole milk: adds fat and calcium keeps dough tender and slightly rich.
• Active dry yeast: gives lift and chew it feeds on sugar to make dough rise.
• Unsalted butter: adds richness and moisture helps form layers and soft crumb.
• Apple butter: concentrated apple flavor sweet and tangy adds fiber and fruity depth.
• Brown sugar: gives caramel notes and soft chew mostly carbs not much protein.
• Ground cinnamon: warm spice low calories adds aroma and sweet perception without sugar.
• Cream cheese: tangy creamy frosting base adds fat and a little protein to balance sweet.
• Powdered sugar: makes smooth frosting pure carbs adjusts sweetness fast with little effort.

Ingredient Quantities

• 1 cup whole milk
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 3 1/2 to 4 cups all purpose flour
• 1 teaspoon kosher salt
• 1/2 cup unsalted butter, softened (for filling)
• 3/4 cup apple butter
• 1 cup packed light brown sugar
• 2 tablespoons ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 4 ounces cream cheese, softened
• 4 tablespoons unsalted butter, softened (for frosting)
• 1 to 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk or cream
• Pinch of salt

How to Make this

1. Warm the milk until it’s about 110 to 115 F, stir in the 1/4 cup granulated sugar and sprinkle the 2 1/4 teaspoons active dry yeast on top; let sit 5 to 10 minutes until foamy.

2. In a large bowl add the foamy yeast mixture, 1/4 cup melted unsalted butter, 1 large egg, 1 teaspoon kosher salt and 2 cups of the all purpose flour; mix until combined then add more flour, 1/2 cup at a time, until a soft slightly tacky dough forms (you’ll use 3 1/2 to 4 cups total). If it feels too dry add a tablespoon of warm milk, too sticky dust on a little flour.

3. Knead the dough about 6 to 8 minutes by hand or 4 to 5 minutes in a stand mixer until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap or a towel and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.

4. Punch the dough down, turn it out on a floured surface and roll into roughly a 16 by 12 inch rectangle. Try to keep edges even but don’t worry if it’s imperfect.

5. Spread the 1/2 cup softened unsalted butter evenly over the dough, then spread the 3/4 cup apple butter on top of that. Sprinkle 1 cup packed light brown sugar, the 2 tablespoons ground cinnamon and the optional 1/4 teaspoon nutmeg evenly over the apple butter, pressing lightly so it sticks.

6. Starting from a long edge, roll the dough tightly into a log, seal the seam with a little water and pinch the ends. Trim the ends if needed and cut into 12 equal rolls (or 9 for larger rolls).

7. Place rolls cut-side up in a greased 9 by 13 inch pan (or similar), cover loosely and let rise another 30 to 45 minutes until puffy. Meanwhile preheat oven to 350 F.

8. Bake the rolls in the preheated oven 20 to 25 minutes until golden brown and set in the center; if they brown too fast tent with foil. Let cool 5 to 10 minutes in the pan.

9. While they bake or cool, make the frosting by beating together 4 ounces softened cream cheese and 4 tablespoons softened unsalted butter until smooth. Add 1 to 1 1/2 cups powdered sugar, 1 teaspoon vanilla extract, a pinch of salt and 1 to 2 tablespoons milk or cream, beating to a spreadable consistency; start with less milk and add more if needed.

10. Spread the cinnamon cream cheese frosting over the warm rolls so it gets all gooey and melty, serve warm. Leftovers keep covered in the fridge up to 3 days, warm gently before serving.

Equipment Needed

1. Liquid measuring cup (for warming the milk) and an instant-read thermometer to check 110 to 115 F
2. Measuring cups and measuring spoons for flour, sugars, butter, etc
3. Large mixing bowl for mixing and rising the dough
4. Stand mixer with dough hook or a sturdy wooden spoon if youre kneading by hand
5. Rolling pin and a bench scraper or sharp knife to roll and cut the log into rolls
6. 9×13 inch baking pan (or similar) for baking the rolls
7. Small saucepan or microwave-safe bowl to warm milk and melt butter
8. Electric hand mixer or whisk and a rubber spatula for the frosting
9. Plastic wrap or a clean kitchen towel to cover the dough while it rises

FAQ

Apple Butter Cinnamon Rolls Recipe Substitutions and Variations

• Whole milk: use 2% or skim in a pinch (dough will be a bit less tender); canned evaporated milk, diluted half and half with water for richer dough; unsweetened soy or oat milk plus 1 tablespoon melted butter to replace the fat.
• Active dry yeast (1 packet): instant/rapid-rise yeast, use about 25% less and you can usually skip the proofing step; fresh (cake) yeast, about 3 times the weight of active dry, crumble and dissolve in warm liquid; ½ cup fed sourdough starter in place of yeast, but cut other flour/liquid slightly and expect much longer rises.
• Apple butter (filling): pumpkin or pear butter for a similar texture and cozy spice notes; thick applesauce cooked down with a few tablespoons brown sugar and extra cinnamon to concentrate flavor; apricot or peach preserves mixed with 1 teaspoon cinnamon if you want sweeter, fruitier rolls.
• Cream cheese (for frosting): mascarpone for a silkier, milder frosting; Neufchatel straight swap, a little lower fat; Greek yogurt strained overnight and beaten smooth with powdered sugar, but use less yogurt so frosting stays thick.

Pro Tips

1) Always proof your yeast, if it doesnt get foamy in 8 to 10 minutes start over with fresh yeast. Also make sure the milk is warm not hot, too hot will kill the yeast and make the dough fail.

2) Keep the dough slightly tacky, not dry. Add flour sparingly — too much makes the rolls dense and tough. A quick stretch test helps, if a small piece stretches thin without tearing it’s ready to rest.

3) Warm the apple butter a little so it spreads smoothly, but dont melt it into liquid. When you roll, chill the log 10 to 15 minutes or use unflavored floss to slice for cleaner, neater rolls.

4) Use an oven-safe probe or gently press the center to check doneness, and tent with foil if they brown too fast. Let them cool just a few minutes before frosting so the filling stays gooey but the frosting doesnt totally disappear.

5) For best frosting, cream the cream cheese and butter till perfectly smooth then add powdered sugar little by little, start with less milk so you dont make it runny. Store leftovers covered in the fridge and warm gently before serving, they taste way better when reheated.