Apple Butter Cinnamon Rolls

Apple Butter Cinnamon Rolls are coated with cinnamon cream cheese frosting, filled with sweetened apple butter, and baked to a soft, golden brown.

Apple Butter Cinnamon Rolls

Apple Butter Cinnamon Rolls Ingredients

Apple Butter Cinnamon Rolls


  • Warm one cup of 2% or higher fat milk to 110–115 degrees Fahrenheit.
  • One Red Star Platinum bundle Yeast (or any quick yeast) (or any instant yeast)
  • two huge eggs (room temperature)
  • 1/2 cup salted butter that has been melted, but not to a temperature of more than 110 °F. It’s okay to just soften.)
  • Granulated sugar, 1/2 cup
  • 1 salt shakerful
  • 4-4 all-purpose flour, half a cup


  • Apple butter, one cup
  • Light brown sugar, 3/4 cup (packed)
  • a teaspoon of cinnamon


  • 50 ml of thick cream


  • Cream cheese, 6 ounces (room temperature)
  • butter in 5 tablespoons (room temperature)
  • 2 cups of granulated sugar
  • 1 cinnamon stick


Apple Butter Cinnamon Rolls Apple Butter Cinnamon Rolls Apple Butter Cinnamon Rolls


  1. In a stand mixer’s bowl, add the warm milk and sprinkle the yeast on top.
  2. Add the butter, sugar, and eggs.Combine with a mixer.
  3. Use the beater blade to combine the flour, salt, and four cups (save the remaining 12 cups for when you need them) just until the ingredients are barely combined.To give the flour time to absorb the liquids, let the mixture rest for five minutes.
  4. Remove the beater blade by scraping the dough off of it.Put the dough hook on.
  5. If necessary, add up to 12 cups more flour while beating the dough on medium speed.Knead for five to seven minutes, or until the dough is smooth and elastic.The dough should be tacky and will continue to adhere to the bowl’s sides.It’s okay!At this point, resist the temptation to add more flour.We typically add 4 1/2 cups, but we begin with 4 cups.
  6. Spray cooking spray into a large bowl.
  7. The dough should be removed from the mixer bowl with a rubber spatula and placed in the greased large bowl.
  8. Wax paper or a towel can be used to cover the bowl.
  9. Allow the dough to rise to a double thickness by placing the bowl in a warm location.For 1-2 minutes, I like to turn the oven down to its lowest setting.After that, close the oven and place the dough that needs to rise inside.The dough typically rises for about 30 minutes.Your cinnamon rolls won’t be as airy if you let the dough rise too much.
  10. Lightly dust a pastry mat with flour.Place the dough on the pastry mat and sprinkle additional flour over the top.
  11. Roll the dough out using a floured rolling pin until it is about 24 by 15 inches.It is not necessary for the rectangle to be exactly the same size.
  12. Cover the dough with the apple butter.Add cinnamon and brown sugar to the top.
  13. Roll the dough tightly in the shape of a jelly roll, starting at the long end.
  14. Slice into twelve pieces and place in a greased 9 x 13 baking dish.
  15. Cover the pan and let the rolls rise for 20 minutes, or until they’re almost doubled in size.
  16. Get the oven to 375 degrees Fahrenheit.
  17. Heat the heavy cream until it stops being cold.You just don’t want it cold, so don’t make it hot.It ought to feel cozy to the touch.
  18. Pour the heavy cream over the top of the rolls after they have risen, allowing it to soak into and around the rolls.
  19. Bake for 25 to 30 minutes, or until the center rolls are cooked through and the edges are lightly golden brown.Keep in mind that the amount of time needed will vary depending on the size of the rolls, the kind of pan used, how tightly they are packed, and other factors.At twenty minutes, check the rolls.Cover them loosely with foil for the remaining baking time if they are getting too brown.
  20. Make the frosting while they are cooling.Using a hand mixer, combine the butter and softened cream cheese in a large bowl.Mix well.
  21. Add the cinnamon and powdered sugar.Combine with a mixer.
  22. Cover the warm cinnamon rolls with the frosting.
  23. Maintain at room temperature in an airtight container.