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A hand holding a frosted cinnamon roll above a tray of more cinnamon rolls. The rolls have a creamy glaze and are in focus against a blurred background.
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Apple Butter Cinnamon Rolls (Sweet Rolls)

The best fluffy Cinnamon Rolls stuffed with an Apple Butter swirl. A fall favorite perfect for a holiday breakfast.
Course Breakfast, brunch, Side Dish
Cuisine American
Keyword apple butter cinnamon rolls, apple butter sweet rolls, cinnamon roll, sweet rolls
Prep Time 20 minutes
Cook Time 18 minutes
proofing 3 hours
Servings 12 servings
Calories 244kcal
Author Paula

Equipment

Ingredients

  • ¾ cup milk whole
  • 2 Tablespoons honey
  • .25 ounce dry active yeast 2-1/4 teaspoons
  • 4 Tablespoons butter melted
  • 1 large egg
  • 1 large egg yolk
  • ½ teaspoon salt
  • 3 cups all-purpose flour
  • ¼ cup apple butter recipe below

Apple Butter Icing

Apple Butter

  • 3 medium cinnamon sticks
  • 3 pounds apples peeled, cored, diced
  • 1 cup dark brown sugar
  • ½ cup water
  • 1 tablespoon caramel extract
  • ¼ cup honey
  • 2 tablespoons lemon juice
  • 1 tablespoon apple pie spice

Instructions

For the Dough:

  • Warm the milk in a microwave safe bowl for 45 seconds or until milk reaches 100-110F with an instant read thermometer. Pour the warmed milk into the bowl of the stand mixer. Add the yeast and honey. Lightly stir and allow to sit for 5 minutes.
    A close-up of a glass bowl containing a frothy mixture of yeast and water with bubbles forming on the surface, set on a wooden countertop.
  • Add the melted butter, egg plus egg yolk, and salt to the stand mixer. Combine on speed 4 using a dough hook for about 2 minutes.
    A clear bowl filled with frothy milk, melted butter, and two egg yolks on a wooden surface.
  • One cup at a time add in the flour. Mix until dough pulls away from the edge and wraps like a pretzle around the dough hook, while still remaining tacky enough to cling to the bottom of the bowl. Note: See blog post for in-depth details and tips.
    A ball of dough being mixed in a stand mixer's bowl.
  • Transfer dough to a large buttered or greased bowl. Flip the dough around so it is covered with fat on all sides. Cover the bowl tightly with plastic wrap and place in a warm area of the kitchen. Allow the dough to double in size about 1-1/2 hours.
    A rolled-out piece of dough on a floured surface with a wooden rolling pin nearby.
  • Roll the dough into a rectangle measuring 10×15 inches on a lightly floured surface. Flip the dough frequently so as not to risk sticking to the table upon rolling.
    Rolled-out dough on a floured surface spread with brown sauce, next to a rolling pin and a small bowl containing more sauce.
  • Spread the apple butter in a thin layer on the dough, leaving an inch bare at the top. Working from the bottom, roll the dough on itself upwards.
    A rolled-out dough with filling sits on a floured wooden surface. A rolling pin and a small bowl with a spoon containing a brown substance are placed nearby.
  • Cut into 8-12 equal pieces. Place in a greased skillet. Cover with plastic wrap and allow to rise a second time about 30-45 minutes.
    A cast iron skillet filled with seven uncooked cinnamon rolls, arranged in a circular pattern, resting on a checkered cloth.
  • Preheat the oven to 350F and bake for 25 minutes. Tops will be lightly golden. Continue with icing.

For the Icing:

  • In a medium bowl, melt together the butter and honey in a microwave using 30 second increments.
  • Add the remaining icing ingredients and whisk together until well combined. Drizzle over warm cinnamon rolls and serve.
    A wooden spoon drizzles creamy icing over freshly baked cinnamon rolls in a dark background.

Apple Butter:

  • Wash your apples in warm water and clean them with a cloth towel. Once cleaned, peel, core and dice the apples.
  • Add the apples and all the other ingredients to the Dutch oven. Heat on the stovetop over medium heat and stir. As the mixture comes to a boil, reduce to a simmer and cover the Dutch oven with the lid. Allow the mixture to cook for 2 to 3 hours, stirring every 30-45 minutes until the mixture resembles a soft, chunky applesauce.
  • Use an immersion blender or tabletop blender to smooth the apple butter into a puree. Return the smoothed mixture to the pot and simmer again uncovered for about 30 minutes, stirring constantly.
  • Allow to cool, and refrigerate or continue to process for canning.
    The serving size is about 1/8th cup.  The total yield is 4 cups. 

Notes

  1. Please see the blog post for more in-depth steps and tips to preparing the perfect cinnamon rolls.
  2. The apple butter recipe above makes more than you'll need for this recipe. Can or refrigerate the remaining.

Nutrition

Calories: 244kcal | Carbohydrates: 42g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 161mg | Potassium: 66mg | Fiber: 1g | Sugar: 17g | Vitamin A: 202IU | Vitamin C: 0.04mg | Calcium: 30mg | Iron: 2mg
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