Apple Butter Cinnamon Rolls (Sweet Rolls)

Ingredients

• 180 ml (¾ cup)whole milk
• 30 ml (2 tablespoons)honey
• 7 g (¼ ounce; 2¼ teaspoons)active dry yeast
• 57 g (4 tablespoons), meltedbutter
• 1 largeegg
• 1 largeegg yolk
• 2.5 g (½ teaspoon)salt
• 375 g (3 cups)plain flour
• 60 ml (¼ cup)apple butter
• 28 g (2 tablespoons)butter
• 15 ml (1 tablespoon)honey
• 120 g (1 cup)icing sugar
• 15 ml (1 tablespoon)apple butter
• 5 ml (1 teaspoon)vanilla extract
• 3 mediumcinnamon sticks
• 1.36 kg (3 pounds), peeled, cored and dicedapples
• 220 g (1 cup)dark brown sugar
• 120 ml (½ cup)water
• 15 ml (1 tablespoon)caramel extract
• 60 ml (¼ cup)honey
• 30 ml (2 tablespoons)lemon juice
• 6 g (1 tablespoon)apple pie spice

Instructions

1. 1

   Activate the yeast

   Warm the milk in a microwave-safe bowl for 45 seconds, or until it reaches 38–43°C (100–110°F) on an instant-read thermometer. Pour it into the stand mixer bowl, add the yeast and honey, stir gently and leave for 5 minutes.

2. 2

   Mix the dough

   Add the melted butter, whole egg, egg yolk and salt. Fit the dough hook and mix on speed 4 for about 2 minutes.

3. 3

   Add the flour

   Add the flour one cup at a time, mixing until the dough pulls away from the bowl and wraps around the hook. It should still be tacky enough to cling to the bottom of the bowl.

4. 4

   Let it rise

   Transfer the dough to a large buttered or greased bowl and turn it so all sides are coated. Cover tightly with plastic wrap and leave in a warm spot for about 1½ hours, until doubled in size.

5. 5

   Roll the dough

   On a lightly floured surface, roll the dough into a 25 × 38 cm (10 × 15 inch) rectangle. Turn it regularly as you roll to help prevent it sticking.

6. 6

   Fill and shape

   Spread the apple butter thinly over the dough, leaving a 2.5 cm (1 inch) strip bare along the top edge. Starting at the bottom, roll the dough upwards into a log.

7. 7

   Proof the rolls

   Cut the log into 8–12 equal pieces and arrange them in a greased skillet. Cover with plastic wrap and leave to rise for 30–45 minutes.

8. 8

   Bake the rolls

   Heat the oven to 180°C (350°F). Bake the rolls for 25 minutes, until the tops are lightly golden.

9. 9

   Melt the icing base

   In a medium bowl, microwave the butter and honey together in 30-second increments until melted.

10. 10

    Finish the icing

    Add the icing sugar, apple butter and vanilla, then whisk until combined. Drizzle over the warm rolls and serve.

11. 11

    Prepare the apples

    Wash the apples in warm water and rub them clean with a cloth towel. Peel, core and dice them.

12. 12

    Cook the apple butter

    Put the apples and all the other apple butter ingredients in a Dutch oven. Cook over medium heat, stirring; when the mixture boils, reduce the heat to a simmer and cover. Cook for 2–3 hours, stirring every 30–45 minutes, until it resembles soft, chunky applesauce.

13. 13

    Blend and reduce

    Blend the mixture to a purée with an immersion blender or tabletop blender. Return it to the pot and simmer uncovered for about 30 minutes, stirring constantly.

14. 14

    Cool and store

    Leave the apple butter to cool, then refrigerate it or continue with canning.

What are apple butter cinnamon rolls?

Cinnamon rolls are a familiar American breakfast and bakery treat: enriched yeast dough is rolled around a sweet filling, sliced and baked until tender. Apple butter, a slowly cooked spiced apple spread, gives this version a fruity, autumnal centre.

The dough is soft and lightly rich from milk, butter and egg. A thin filling layer and a drizzle of apple butter icing keep the apple flavour present without burying the dough.

Nutrition and macros by portion

The nutrition label shows one serving as written: 244 calories, 4g protein, 42g carbs, 7g fat.

Most of the carbohydrates come from the flour, icing sugar, honey and apples, while butter supplies much of the fat. Milk and egg contribute some protein. Pair a roll with plain yoghurt or fresh fruit for a more balanced breakfast plate.

The dough’s key ingredients

Warm milk: keep it within 38–43°C (100–110°F) so it is warm but not hot when the yeast is added. The honey gives the yeast a little sweetness to start with.

Egg and butter: these enrich the dough and help give the rolls their soft, tender crumb. Add the flour gradually so you can judge the dough’s texture as it comes together.

Getting the dough texture right

Flour: the dough should pull away from the sides of the bowl and wrap around the hook, yet remain tacky at the base. Avoid adding extra flour simply to make it feel dry; that can make the baked rolls firmer.

First rise: let the dough rise until doubled rather than relying only on the clock. A cooler kitchen can make the rise take longer than the stated 1½ hours.

Rolling and filling

Rectangle: roll the dough to 25 × 38 cm and turn it frequently to keep it from sticking to the work surface. Use only a light dusting of flour.

Apple butter: spread it in a thin, even layer and leave the top edge bare. That uncovered strip helps the rolled log seal instead of pushing filling out at the seam.

How to judge the bake

Second rise: give the cut rolls 30–45 minutes to puff in the greased skillet before baking. They should look fuller, though the recipe does not specify that they need to double.

Oven: bake at 180°C for 25 minutes, looking for lightly golden tops. Let the rolls stay warm for the icing, so it softens and drizzles over them.

Making the apple butter

Slow cook: simmer the apples with the other listed ingredients, covered, for 2–3 hours and stir every 30–45 minutes. The mixture is ready for blending when it has the consistency of soft, chunky applesauce.

Finish: blend until smooth, return it to the pot and simmer uncovered for about 30 minutes, stirring constantly. The recipe yields 4 cups; the stated serving size is about ⅛ cup.

What to serve alongside

Serve the rolls warm with coffee, tea or milk for breakfast or brunch. Fresh fruit makes a simple, bright accompaniment to the sweet, spiced filling.

The method gives a range of 8–12 rolls, while the recipe lists 12 servings. Cut the log into 12 pieces for portions that match the stated serving count.

Recipe notes & tips

• Use an instant-read thermometer to check that the warmed milk is 38–43°C before adding the yeast.
• Scrape down the bowl as needed while adding flour, but let the dough remain slightly tacky.
• Turn the dough as you roll it to reduce sticking without working in too much extra flour.
• Spread the apple butter thinly so the filling stays inside the log as it is rolled and cut.
• Stir the apple butter regularly during its long simmer to help it cook evenly.
• Drizzle the icing over the rolls while they are still warm.

Variations

• Extra spice: add a little more apple pie spice to the apple butter for a stronger spiced flavour.
• Lighter topping: use a smaller amount of icing for a less sweet finish.
• More apple: serve extra apple butter alongside the rolls rather than adding a thicker layer inside.
• Round baking dish: arrange the cut rolls in a greased round baking dish if you do not have a skillet.
• Smooth icing: whisk the icing thoroughly so the apple butter is evenly distributed.

Common mistakes to avoid

• Milk too hot: it can hinder the yeast; check the temperature and keep it within 38–43°C.
• Dry dough: adding too much extra flour can make the rolls firm; stop when the dough pulls from the bowl but stays tacky underneath.
• Overfilled dough: a thick layer of apple butter can squeeze out while rolling; spread it thinly and leave the top edge bare.
• Skipping the second rise: baking straight after cutting misses the stated 30–45-minute proof; cover the rolls and let them rise first.
• Unwatched apple butter: it can catch during the long cook; stir every 30–45 minutes, then constantly during the final uncovered simmer.

How to store

Let leftover rolls cool, then store them covered in the refrigerator for up to 3 days. Reheat gently in the microwave or in a low oven until warm; store leftover apple butter separately in the refrigerator.

Frequently asked questions