Oh my gosh, mornings are just ten times better when you wake up to the scent of sweet spices and warm yeast. Seriously, pull up a chair and let me tell you about my absolute favorite fall/winter morning treat—these amazing **Apple Butter Cinnamon Rolls**! Forget those dry, dense things you get sometimes. These are different. The secret, truly, is in that rich, deeply spiced apple butter we use instead of standard filling. It just sinks into that fluffy dough and melts when you bite into it. I remember the first time I made these before Christmas morning; the whole house smelled like heaven. I promise you, these are the softest, most flavorful cinnamon rolls you will make all year long. You can find my go-to recipe for the basic roll structure over here, if you need backup on yeast dough, but stick with me for this apple butter magic!
Why Our Apple Butter Cinnamon Rolls Are a Must-Try
Now, I know what you’re thinking: another cinnamon roll recipe? Trust me on this one, friend. These aren’t just any rolls. They have been tested, tried, and approved by my entire family during the blur of holiday mornings. Here’s why these apple butter treats get moved to the top of the baking pile every year:
- The Softest Dough You’ll Ever Experience: We nail that perfectly tender, pull-apart texture. They are light, fluffy, and practically begging for that thick glaze.
- Deep, Complex Flavor: That apple butter—oh, that beautiful apple butter! It adds a spiced, rich depth that goes way beyond plain cinnamon and sugar. If you don’t have homemade, maybe check out my favorite way to make it so you get the best flavor base.
- Perfectly Manageable Sweetness: They’re indulgent, yes, but the apple butter cuts the cloying sweetness, keeping them balanced enough for a Saturday morning breakfast.
- They Bake Up Beautifully Uniform: I’ve developed these ratios so that even your first batch comes out golden and even, fitting snugly in the pan without sticking together awkwardly. It’s foolproof, I promise!
- Pure Cozy Seasonality: Honestly, these taste like the moment that first crisp autumn leaf falls. They are the taste of coming inside from the cold!
Gathering Ingredients for Perfect Apple Butter Cinnamon Rolls
Okay, let’s talk supplies! For rolls this spectacular, you definitely need good quality everything. It just makes a difference, especially when you are working with yeast dough. When you gather your stuff, think about organization—it saves so much stress later when you are rolling and spreading!
First up for the dough, make sure that milk is perfectly warm—I mean, 105 to 115 degrees Fahrenheit. Too cold and your yeast won’t wake up, too hot and you’ve killed it! That fuzzy feeling you need for the yeast comes from that sweet spot. Also, don’t skimp on the butter; using real, good unsalted butter is non-negotiable for that rich dough flavor. We need three and a half cups of flour total, and you should always measure it by fluffing it up and spooning it into the cup, not scooping straight from the bag.
For the filling, that apple butter is the star, obviously. If you were looking for a fun baking project outside of these rolls, maybe check out how I make my favorite butter cookies while your dough rises. For the glaze, having proper cream cheese, softened right to room temperature, is key so you don’t end up with lumpy icing on those gorgeous rolls!
Step-by-Step Instructions for Making Apple Butter Cinnamon Rolls
This is where the magic happens! Don’t let the steps intimidate you; we break this down into manageable chunks. Making homemade dough always feels like a major accomplishment, and honestly, it’s much easier than you think if you follow these steps exactly. Remember, patience pays off beautifully here, especially when we get to the rising times!
Activating Yeast and Mixing the Dough for Apple Butter Cinnamon Rolls
First things first: we need happy yeast! Grab your warm milk—and I mean warm, around 105 to 115 degrees. If it feels hotter than warm bath water, it’s too hot! Mix that beautiful yeast with just a teaspoon of your granulated sugar and let it sit for about five lonely minutes. When it turns foamy, you’re golden, and you know the yeast is alive and ready to work its yeasty wonders.
Next, stir in the melted butter, the rest of the sugar, and your egg right into that foamy mixture. In another bowl, whisk your flour and salt together. Now, always add the dry mixture to the wet mixture gradually. If you dump it all in at once, you risk having a thick, unmixable blob. Mix just until a soft dough starts forming. You’ll know it’s right when it barely clings together.
The First Rise and Preparing the Apple Butter Filling
Time for the first nap! Lightly flour your counter—don’t go crazy with the dusting—and turn that soft dough out onto it. Now, knead it. Yes, you have to use your muscles for this! Knead it firmly for a solid five to seven minutes until it feels smooth and elastic under your hands. If it’s sticking everywhere, add just a tiny bit more flour, but try to resist! Put that smooth dough into a greased bowl, cover it up tight with plastic wrap or a clean tea towel, and tuck it away in a warm spot. It needs to chill out and double in size, which usually takes a full hour.
While that dough is getting happily puffy, you prep your filling. This is the easy part! In a small bowl, just stir the apple butter, the cinnamon, and your brown sugar together until they create a thick, fragrant paste. It should look dark and smell absolutely incredible. If you are looking for other ways to use warm spices, check out some of my thoughts on how to level up savory dishes too!
Rolling, Filling, and Cutting Your Apple Butter Cinnamon Rolls
Once the dough has doubled—seriously check that it’s doubled!—gently punch it down to release that air. Then, roll it out onto your lightly floured surface into a perfect 12 by 18-inch rectangle. Don’t panic about precision here; close enough is good enough!
Now, take that apple butter filling and spread it lovely and even across the entire surface. Here is the most important detail: leave a one-inch border clear along one of the long edges. This border acts like the natural seam sealant! Starting on the opposite long edge, roll that dough up super tight. You want those layers compressed! Once you reach that empty border, pinch the seam closed firmly. Smush it a little to make sure it stays sealed. Then, take a sharp knife and slice that log into 12 equal rolls. Place them snugly, but not jammed, into your greased 9×13 pan. Cover them again and let them have their second, shorter rise for 30 minutes while the oven preheats.
Baking and Creating the Cream Cheese Glaze for Apple Butter Cinnamon Rolls
Preheat that oven to 375 degrees Fahrenheit (that’s 190 degrees Celsius). We want them golden brown! Bake those beauties for 20 to 25 minutes. They are done when the tops are beautifully browned and smell amazing. While they are baking, whip up that glaze. Beat your softened cream cheese, the two tablespoons of softened butter, and the vanilla extract until it’s silky smooth. If it’s too stiff to pour later, just beat in a tablespoon or two of milk until it drips nicely off the spoon. Don’t wait for the rolls to cool completely! Pull that pan out, and while they are still warm—not piping hot, but definitely warm—slather that creamy glaze right over the top. It melts just enough to sink into all the crevices. If you love cream cheese frosting, you absolutely must try it on my favorite pound cake recipe too!
If you’re curious about other things you can make with that rich apple flavor, check out my thoughts on easy homemade apple crumble!
Expert Tips for Perfect Apple Butter Cinnamon Rolls Every Time
I’ve made these so many times that I’ve learned a few tricks that take these rolls from great to absolutely unforgettable. These aren’t in the main instructions because they are little ‘aha!’ moments I had over the years of testing. You want that professional softness right out of your home oven, right? Me too!
First, let’s talk about the initial rise. If your kitchen is chilly, the dough will take forever to double—and we hate waiting! My little secret is to preheat the oven for just two minutes, then turn it OFF immediately. Put your dough in its greased, covered bowl inside that barely warm oven. It creates the perfect humid, warm environment for the yeast to thrive. Just watch it; it usually doubles in 45 minutes instead of an hour!
When you roll out that dough, don’t flatten it too aggressively. You want to gently stretch it to that 12×18 rectangle. If you press too hard, you’re squeezing out all those wonderful air bubbles we worked so hard to build during the kneading stage. Gentle pressure is your friend here.
Also, when you cut the rolls, use unflavored dental floss or a piece of thin thread instead of a knife, if you can manage it. A knife always squishes the sides inward, which can seal up your beautiful layers before they bake. Floss slides right through the dough, keeping those spirals perfectly round. It’s a game-changer, trust me! It makes the finished product look incredible, kind of like someone made them for a bake-off, which reminds me of how pretty the icing looks on my cheesecake versions!
Finally, resist taking them out the second the timer rings if they look pale. Give them an extra one or two minutes. Those layers need to set up nicely, or they will just collapse when you try to frost them while warm. A slightly deeper golden color means stability!
Ingredient Notes and Substitutions for Apple Butter Cinnamon Rolls
Look, I totally get it. Not everyone keeps jars and jars of homemade apple butter sitting around, even though I think everyone should! Sometimes you’re halfway through the recipe and realize you’re short on the star ingredient. Don’t panic and don’t reach for plain sugar and a bit of cinnamon—that’s just boring!
If you find yourself without apple butter, we have a fantastic backup that my Aunt Carol uses when she runs into the same problem. You can substitute it with a mix of softened butter, brown sugar, and applesauce. Specifically, use 1/2 cup of softened butter, 1/4 cup of applesauce, and another 1/4 cup of that lovely packed brown sugar. Mix those three together really well until they form a nice sugary paste. It won’t have that deep molasses flavor the baked apple butter gives, but it keeps the moisture and the apple essence there for your cinnamon rolls.
Now, for another common snag: the milk. The recipe calls for whole milk, and while that yields the richest dough, what if you only have 2% or even skim milk? Go ahead and use what you have! But here’s my tip: if you are using a lower-fat milk (like 2%), I really, really recommend adding back just one extra teaspoon of melted butter to the wet ingredients. Fat equals tenderness in yeast dough, and replacing the fat content helps keep those rolls from tightening up!
Speaking of things that make fillings creamy, if you’re ever looking to master other creamy recipes, I’ve got a great rundown on four different cream recipes that are ideal for fillings. You never know when you might need that technical knowledge!
Storing and Reheating Your Delicious Apple Butter Cinnamon Rolls
Once you’ve devoured half the pan—which, let’s be honest, is probably going to happen immediately thanks to that glaze—you’ll need to know how to handle the leftovers. The good news is that these apple butter cinnamon rolls truly hold up well, but the reheating is crucial to bringing back that magical, fresh-from-the-oven fluffiness.
For short-term storage, meaning if you think you’ll eat them all within two days, just leave them right there in their 9×13 pan. Cover the pan tightly with plastic wrap or foil. Keep them on the counter at room temperature. Since we used a substantial cream cheese glaze, they don’t *need* refrigeration right away. Storing them in the fridge tends to make the dough a little stiff.
However, if you made an obscene amount and need them to last longer than 48 hours, then wrap each individual roll tightly in plastic wrap first, and then nestle them into an airtight container or freezer bag. They should be good in the fridge for up to five days this way, though I highly doubt they’ll last that long!
Now for the reheat—this is the most important part. Don’t even think about using the microwave for more than 10 seconds because that just turns them tough! The absolute best method to restore them is simple: the oven or toaster oven. Place the amount you want to eat onto a small baking sheet. If they are room temperature, heat them at about 325 degrees Fahrenheit for 5 to 7 minutes. You want them thoroughly warmed through, where the glaze gets melty again but the dough doesn’t dry out.
If you’re short on time and just need one roll warmed up fast, pop it in the microwave between two damp paper towels for about 15 to 20 seconds. The damp towel is key; it traps a tiny bit of steam and prevents that dreadful rubbery texture from setting in!
Serving Suggestions for Apple Butter Cinnamon Rolls
When you bring these magnificent, gooey rolls to the table, the spreading of that cream cheese glaze is just the beginning! They are practically a meal all on their own, but adding the right beverage or a light side really makes it feel like a full, cozy celebration, even if it’s just a Tuesday morning.
First and foremost, you simply cannot have a proper cinnamon roll experience without coffee. But not just any coffee! The richness of the apple butter and the sweetness of the glaze beg for something strong to cut through it. I usually brew a dark roast—something robust that holds up to those heavy spices. Black coffee is perfect, but if you need a little sweetness, try one of my favorite drinks, the Classic Orange Julius recipe! It sounds weird, I know, but that bright, tangy citrus wakes up the cinnamon flavor in a way you wouldn’t believe.
If you want a side dish that won’t compete with the roll’s awesomeness, keep it light. A simple bowl of fresh, crisp fruit—maybe some sliced pears or crisp green apples—works wonders. It adds a necessary bit of crunch that contrasts nicely with the soft dough and smooth glaze.
For a slightly more indulgent pairing, especially if you’re serving these on a chilly day, just warm up a pitcher of spiced apple cider. The extra apple flavor layered on top of the apple butter filling is truly decadent. It doubles down on the fall flavor profile and makes the whole experience feel like a warm hug on a platter!
Frequently Asked Questions About Apple Butter Cinnamon Rolls
You guys always ask the best questions after you’ve read through my whole rambling story! It means you’re really paying attention, and I love helping you nail that perfect roll. Here are the things I hear most often when folks are baking the **Apple Butter Cinnamon Rolls** for the first time. Hopefully, this helps smooth out any last hiccups! If you need all the basic dough theory, you can always check out the general cinnamon roll recipe guide for a refresher.
Can I use instant yeast instead of active dry yeast in these Apple Butter Cinnamon Rolls?
Oh yes, you absolutely can swap them out! Instant yeast is fantastic because it’s already ‘activated,’ so you can skip that whole waiting-for-it-to-foam step entirely. To substitute, just whisk the instant yeast right into your dry flour and salt mixture before you add it to the wet ingredients. Since it doesn’t need that initial proofing in the milk bath, it saves you about five minutes of waiting time right at the start!
What is the best way to ensure my Apple Butter Cinnamon Rolls stay soft?
The reheating method I mentioned is the absolute best guarantee, but the secret starts before you even put them away. If you have leftovers, always store them tightly covered at room temperature, *not* the fridge, for the first couple of days. If you must refrigerate, put them in a very tightly sealed container. When you reheat, wrap the roll in a barely damp paper towel before microwaving for just 15 seconds. That tiny bit of trapped moisture steams the roll back to life without making it tough. It works like a charm!
Can I prepare the dough for these Apple Butter Cinnamon Rolls the night before?
Yes, and I actually encourage it if you want gooey rolls for a late brunch! This is called a cold fermentation, and it tastes amazing. Follow all the steps right up until you put the dough in the greased bowl for the first rise. Instead of leaving it on the counter for an hour, put that covered bowl straight into the refrigerator. Let it chill overnight, maybe 8 to 12 hours. The yeast works very slowly in the cold, which actually develops a richer flavor in the whole dough!
When you pull it out the next morning, let it sit on the counter for about an hour to warm up slightly (so you can roll it out without ripping it). Then, you can proceed with rolling, filling, cutting, and then you absolutely must do that second rise for the full 30 minutes before baking. It’s an easy way to bake fresh rolls on a busy morning without having to wake up at 4 AM!
Nutritional Estimates for Apple Butter Cinnamon Rolls
I always feel a little guilty looking at the numbers after eating half a pan of these delicious rolls, but here they are! Remember that these figures are just estimates for one roll based on the ingredients listed above—your actual count might shift depending on how generous you were with the apple butter filling or how thick your glaze ended up being!
We are definitely in the indulgent breakfast category here, so maybe save these for special weekend mornings, okay? But look, that 6 grams of protein isn’t terrible for a sweet roll!
- Serving Size: 1 roll
- Calories: 350
- Sugar: 25g
- Fat: 15g
- Saturated Fat: 9g
We’ve also got 50 grams of carbohydrates, 2 grams of fiber, and 40mg of cholesterol per roll. These estimates assume standard measurements for all the flour, butter, and sugars mentioned in the recipe. If you’re counting macros or watching sodium, keep in mind that the salt and the cream cheese are the main contributors to that 250mg Sodium number!
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Apple Butter Cinnamon Rolls
- Total Time: 1 hour 55 min
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Soft cinnamon rolls filled with homemade apple butter.
Ingredients
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar, divided
- 1/4 cup unsalted butter, melted
- 1 large egg
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/2 cup apple butter
- 2 teaspoons ground cinnamon
- 1/4 cup packed brown sugar
- 1/2 cup cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract
Instructions
- Combine warm milk, yeast, and 1 teaspoon of the granulated sugar in a bowl. Let stand for 5 minutes until foamy.
- Stir in the melted butter, remaining granulated sugar, and egg into the yeast mixture.
- In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, mixing until a soft dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes until smooth. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled.
- While the dough rises, prepare the filling: Mix the apple butter, cinnamon, and brown sugar in a small bowl.
- Punch down the risen dough. Roll it out on a lightly floured surface into a 12×18 inch rectangle.
- Spread the apple butter mixture evenly over the dough, leaving a 1-inch border on one long edge.
- Roll the dough tightly starting from the long edge opposite the border. Pinch the seam closed.
- Cut the log into 12 equal rolls. Place the rolls in a greased 9×13 inch baking pan. Cover and let rise for 30 minutes.
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Bake for 20-25 minutes, or until golden brown.
- While the rolls bake, prepare the glaze: Beat the cream cheese, softened butter, and vanilla extract until smooth. Add 1-2 tablespoons of milk if the glaze is too thick.
- Remove rolls from the oven and let cool slightly before spreading the cream cheese glaze over the warm rolls.
Notes
- For a quicker rise, place the dough in an oven that has been briefly warmed and then turned off.
- If you do not have apple butter, you can substitute it with 1/2 cup of softened butter mixed with 1/4 cup of applesauce and 1/4 cup of brown sugar.
- Prep Time: 30 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: apple butter, cinnamon rolls, sweet rolls, breakfast pastry, yeast dough