Apple Butter Cinnamon Rolls
These Apple Butter Cinnamon Rolls are pillowy soft, filled with homemade apple butter, and topped with a maple glaze.
Servings: 9 rolls
Equipment
- 1 8x8 cake pan
Ingredients
For the dough
- 2 cups AP flour spooned and leveled
- ½ cup milk warmed
- ¼ cup granulated sugar
- 1 ⅛ teaspoon active dry yeast
- 1 large egg room temp
- 3 tbs unsalted butter melted
- 1 tsp apple pie spice or sub pumpkin pie spice
- ½ teaspoon kosher salt
- Splash vanilla extract
For the filling
- 3 tbs unsalted butter softened
- ½ cup apple butter
- brown sugar optional
- cinnamon or apple pie spice optional
For the maple glaze
- ¾ cup powdered sugar
- 3 tbs heavy cream
- 1 tbs maple syrup
- Splash vanilla extract
Instructions
- Combine the dry ingredients (flour, salt, and apple pie spice) and set aside. Add the milk and yeast to the bowl of a standing mixer. Let sit until a bit foamy, about 5-10 minutes. Add the melted butter, sugar, egg, and vanilla. Mix on low until combined, then slowly add the dry ingredients about ½ cup at a time. Then turn the mixer to medium and let knead for about 3-5 minutes.
- Dust a clean work surface with a bit of flour, then scrap the dough onto it. Use a little flour and knead for just a couple of minutes, or until it's nice and supple. Add to a clean, oiled bowl. Cover with plastic wrap and a kitchen towel and let rise until doubled in size, about 2 hours. (I let mine rise in the oven with the light on.)
- Remove the dough, then preheat the oven to 375 degrees Fahrenheit. Punch the dough down, then scrap it onto a clean work surface that's been dusted with flour. Roll it out until it's a rectangle about ¼ inch thick. Spread the softened butter all over it, then the apple butter. Sprinkle the brown sugar and spices if using, then roll it into a log (from the long side).
- Have your cake pan ready to go by spraying it with non-stick spray, greasing it, or lining it with parchment paper.
- Score the log so you know when you'll make your cuts. I like to do about 1.5 inch thick rolls. I use kitchen twine to cut mine by wrapping it under the dough, then pulling it at the top. This will cut the dough without flattening it. Add each roll to the baking pan, leaving a bit of room between each one. Cover with plastic wrap and a kitchen towel and let rise for about 45 minutes, or until doubled in size and all are touching eachother.
- Brush a little bit of melted butter on the top of the rolls, then bake in the preheated oven for about 20 minutes, or until browned. Make the maple glaze while they're baking, and immediately glaze them while they're still hot.
- For clean removal, outline the rolls with a sharp knife. They'll be easier to lift that way.