Apple Butter Cinnamon Rolls
Cinnamon Rolls with Homemade Apple Butter Filling
Servings: 18 cinnamon rolls
- 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
- 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
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.