Apple Butter Cinnamon Rolls
If you love apple pie and homemade cinnamon rolls, these apple butter cinnamon rolls are the best of both worlds. Each roll is packed with sweet, spiced homemade apple butter and cinnamon sugar, with a generous layer of maple cream cheese frosting on top. They're a cozy weekend baking project that's well worth the wait.
Equipment
- 1 5-quart stand mixer with dough hook and paddle attachment
- 1 9x13-inch baking dish
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Ingredients
Apple Butter
- 125 grams apples about 2 medium apples, measured cored and chopped
- 14 grams brown sugar
- 1 teaspoon lemon juice
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 30 grams water
Cinnamon Rolls
- 220 grams milk whole or 2%
- 2 ¼ teaspoon instant yeast 1 packet
- 60 grams granulated sugar
- 1 large egg room temperature
- 113 grams unsalted butter melted
- 460 grams bread flour
- 1 teaspoon salt
- 100 grams brown sugar dark preferred
- 1 tablespoon ground cinnamon
Maple Cream Cheese Icing
- 56 grams unsalted butter room temperature
- 114 grams full-fat cream cheese room temperature
- 120 grams powdered sugar
- 30 grams maple syrup
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
Apple Butter
- Add the chopped apples, brown sugar, lemon juice, cinnamon, nutmeg, vanilla extract, salt, and water to a medium saucepan. Stir to combine, then cover and cook over medium-low heat for about 15 minutes, stirring occasionally, until the apples are very soft and beginning to break down.125 grams apples, 14 grams brown sugar, 1 teaspoon lemon juice, ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, ¼ teaspoon vanilla extract, ⅛ teaspoon salt, 30 grams water
- Remove the lid and continue cooking for another 15-20 minutes, stirring frequently as the mixture thickens and the excess liquid evaporates. Mash the apples with a potato masher or blend with an immersion blender until smooth.
- Transfer the apple butter to a bowl and let it cool completely before using.
Cinnamon Rolls
- Warm the milk to 110°F in the microwave or in a saucepan. It should be warm, but not hot so it doesn't kill the yeast. If you don't have a thermometer, it should feel like warm bath water when you dip your finger in.220 grams milk
- Add the milk to the bowl of a stand mixer along with the instant yeast, and granulated sugar. Stir, then whisk in the egg and melted butter until combined.2 ¼ teaspoon instant yeast, 60 grams granulated sugar, 1 large egg, 113 grams unsalted butter
- Add the bread flour and salt. Mix with a rubber spatula or wooden spoon until a shaggy dough forms. With the dough hook on medium-low speed, knead for 8–10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should feel slightly tacky but not super sticky. When you hold a piece up to the light and pull, you should be able to see through it without it tearing. If your dough still sticks to the side of the bowl after additional kneading time, add extra flour one tablespoon at a time.460 grams bread flour, 1 teaspoon salt
- Transfer the dough to a lightly greased bowl. Cover with a kitchen towel and let rise in a warm spot for 1-1½ hours, or until doubled in size. The rise time will depend on your kitchen temperature.
- While the dough rises, whisk the brown sugar and ground cinnamon together in a small bowl.100 grams brown sugar, 1 tablespoon ground cinnamon
- Turn the risen dough onto a lightly floured surface and roll it into a 14 × 9-inch rectangle. Spread the cooled apple butter evenly over the dough, leaving a 1-inch border around the edges. Sprinkle the cinnamon sugar over the top, gently pressing it into the apple butter.
- Use a sharp knife or pizza cutter to cut the dough into 12 equal strips, about 1 ¼ inches wide. Roll each strip into a spiral and arrange the rolls in a greased 9 × 13-inch baking dish, leaving a little space between them.
- Cover and let rise for 30-45 minutes, until puffy. Meanwhile, preheat the oven to 350°F.
- Bake at 350°F for 30-35 minutes, until the rolls are golden brown. Let the rolls cool for about 10 minutes before icing.
Maple Cream Cheese Icing
- Beat the room temperature butter and cream cheese together on medium-high speed for 2-3 minutes until smooth and fluffy.114 grams full-fat cream cheese, 56 grams unsalted butter
- Add the powdered sugar, maple syrup, vanilla, and salt. Beat on low speed until smooth. If the icing is too thick, add a little more maple syrup until it reaches a spreadable consistency.120 grams powdered sugar, 30 grams maple syrup, ½ teaspoon vanilla extract, ⅛ teaspoon salt
- Spread the frosting over the cinnamon rolls while they're still slightly warm and serve!
Notes
Storage: Store leftover cinnamon rolls in an airtight container for up to 5 days in the refrigerator. Reheat them on a plate in the microwave for 20-30 seconds.
Nutrition
Serving: 1rollCalories: 405.3kcalCarbohydrates: 58.2gProtein: 7.3gFat: 16.5gSaturated Fat: 9.7gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 4.2gTrans Fat: 0.5gCholesterol: 55.7mgSodium: 291.2mgPotassium: 142mgFiber: 2.2gSugar: 28gVitamin A: 537.6IUVitamin C: 0.7mgCalcium: 62.4mgIron: 0.6mg
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