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Apple Butter Cinnamon Rolls

Cinnamon Rolls with Homemade Apple Butter Filling
Servings: 18 cinnamon rolls
Author: Saura Madani



  • 1 pkg dry active yeast
  • 1 cup milk
  • 1/2 cup sugar
  • 6 Tbsp butter, soft
  • 1 tsp salt
  • 2 eggs
  • 2 cups AP flour
  • 2 cups bread flour

Apple Butter

  • 1 lb red apples
  • 1 1/4 cup water
  • 1/2 cup brown sugar
  • 2 Tbsp sugar
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp allspice
  • 1/4 cup apple cider vinegar
  • 1 Tbsp lemon juice

Cream Cheese Icing

  • 6 Tbsp butter, soft
  • 6 Tbsp cream cheese, soft
  • 1 1/2 cups powdered sugar, sifted
  • 1/2 tsp vanilla


  • Make the apple butter first. Cut and core apples, but leave
    the peels on. Place them into a small sauce pot with the remaining ingredients.
    Simmer and let the apples cook in the liquid for about 45 min to 1 hour. Once
    the liquid has cooked out and it appears syrupy, transfer to a food processor
    or a blender and process until smooth. Cool in the refrigerator while preparing
    the dough.
  • To make the dough, first microwave the milk for 30-45
    seconds. Sprinkle over the dry yeast and a pinch of sugar and let it activate
    for 5 minutes. It should froth up.
  • Combine sugar, flour, and salt in a bowl and set aside.
  • Next, pour the yeast mixture in your mixing bowl and add
    half the flour. Mix on low with a paddle attachment. Add 1 egg.
    Switch to the dough hook. Add remaining flour mixture and
    the second egg.
  • Dough should look dry. Once second egg is combined, start
    adding bits of the butter a little at a time until thoroughly combined.
  • Continue to knead with dough hook for 3 minutes then remove
    from mixer and place in a large greased bowl. Cover with a damp towel or
    plastic wrap and place somewhere warm with no drafts or breezes.
    Let this proof for 45 minutes. Dough should double in size.
  • Next, sprinkle some flour on your work surface and roll out
    the proofed dough to about 10”x18”. Spread the apple filling over, leaving 1/2” from the sides clean. Next, starting from the bottom, roll as tightly as you can
    until it is all rolled up.
  • The ABSOLUTE best way to cut pieces of dough is to use a
    flavorless piece of dental floss and tighten around the rolled dough. They come
    off much cleaner than if you were to use a perfectly sharp knife. Cut off 1
    1/2“ pieces, you should get around 14. Place them in 2 cake pans, or on a
    cookie sheet to proof again.
  • Proof for 1 hour in a warm area, no drafts, covered. Rolls
    with puff up, and that’s when you know to bake.
  • Preheat oven to 350 degrees F (176 degrees C).
    Bake for about 20-25 minutes, or until golden brown on the
  • While the rolls are baking, make the glaze.
    Place the softened cream cheese and the softened butter in a
    mixing bowl fitted with a paddle attachment. Paddle together until smooth. Add
    the sifted powdered sugar and vanilla, scrape down sides, and continue to
    paddle on high until soft and fluffy.
  • Once rolls are out of oven, immediately brush on as much of
    the cream cheese glaze as you possibly can- there will be extra so you can put
    more on individual pieces.. you’re welcome.