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Apple Butter Cinnamon Rolls

Apple butter cinnamon rolls with a tender, pillowy yeast dough and a thick apple butter–cinnamon swirl. Baked until golden and finished with a tangy cream cheese glaze drizzle.
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Prep Time 45 minutes
Cook Time 25 minutes
rising 2 hours
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For dough
  • 0.75 cup warm milk
  • 2.25 tsp yeast
  • 0.25 cup sugar
  • 0.33 cup melted butter
  • 2 eggs
  • 1 tsp vanilla
  • 4 cup flour
  • 1 tsp salt
For apple butter filling
  • 1 cup apple butter
  • 0.5 cup brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp softened butter
For cream cheese glaze
  • 4 oz cream cheese
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Activate yeast and make the dough
  1. Warm the milk, then stir in the yeast and sugar until moistened, letting it stand just until foamy before mixing the rest of the dough ingredients.
  2. Add melted butter, eggs, vanilla, flour, and salt to form a shaggy dough, then knead until smooth, about 8 minutes.
  3. Place the dough in a greased bowl, cover, and rise for 1 hour, until doubled in size.
Assemble the rolls
  1. Roll the dough into a 12x18 rectangle.
  2. Spread the softened butter over the dough, leaving an even layer.
  3. Spread the apple butter thickly over the dough, covering to the edges.
  4. Sprinkle the brown sugar evenly, then top with cinnamon and nutmeg.
  5. Roll the dough tightly into a log, keeping the swirl compact.
  6. Cut the log into 12 rolls and place them in a greased 9x13 baking dish.
  7. Cover and let the rolls rise for 45 minutes, until puffy and touching.
Bake and glaze
  1. Bake at 375°F for 22-25 minutes, until the tops are golden and the centers are set.
  2. Beat the cream cheese glaze ingredients until smooth, then drizzle over warm rolls right after baking.

Notes

For the cleanest spiral, keep the apple butter layer fairly thick but avoid pushing it to the very bottom edge so it doesn’t leak. Store covered at room temperature for up to 2 days, or refrigerate up to 4 days; freeze baked rolls (unglazed) for up to 2 months and reheat before glazing. For a dairy-reduced option, use lactose-free milk and dairy-free cream cheese in the glaze.