Apple Butter Cinnamon Rolls + Video
These apple butter cinnamon rolls are so easy to make with store-bought dough and a gooey cinnamon-sugar apple butter filling. Top it all off with a simple cream cheese glaze. A great fall or holiday breakfast.
*This post is brought to you by Rhodes Bake-N-Serv. Thanks for supporting the brands that make Dessert Now Dinner Later possible.
Apple Butter Cinnamon Rolls
These cinnamon rolls have fantastic gooey swirls in every layer. THE SECRET: Apple Butter!
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WHAT IS APPLE BUTTER? Apple butter isn’t made with butter, but is a spread that is smooth like butter. It’s thicker than applesauce with a rich caramelized flavor and warm fragrant spices.
Use apple butter as a spread, topping, snack or in recipes. I’ve used it in these snickerdoodle-like apple butter cookies, this apple sheet cake, and now these apple butter cinnamon rolls.
Where do I get Apple Butter?
Homemade Apple Butter is easy to make on the stove top or in the slow cooker. Or you can buy Apple Butter in the store by the jams, jellies, and other spreads.
It adds extra spice and a hint of apple flavor. You won’t get over how delicious these apple butter cinnamon rolls are!
Fall Inspired Sweet Rolls
This recipe idea came from my Pumpkin Pie Cinnamon Rolls. I can’t get enough apple and pumpkin treats in the fall. The best part about these sweet rolls is that they are super simple to make.
These easy apple butter cinnamon rolls are made with Rhodes yeast bread. They’re soft and fluffy and taste like they’re made completely from scratch.
With the help of Rhodes bread, you don’t have to worry about making the yeast dough. Just thaw, roll, fill, and bake!
Ingredients
You can use 12 Rhodes Yeast Dinner Rolls OR 1 loaf of Rhodes White Bread to make these apple filled cinnamon rolls.
All you need for the filling is butter, apple butter (like apple sauce, but thicker), brown sugar, and cinnamon.
How to Assemble
- Roll the dough into a large rectangle, about 10-inches wide by 15-inches long, with a rolling pin.
- Spread a thin layer of the softened butter over all but 2-inches of one of the long edges. Next spread the apple butter on top of the softened butter.
- Then sprinkle the brown sugar and cinnamon on top of the apple butter.
- Roll the dough into a log from the long end with the filling towards the long end that was left bare. Once you reach the bare edge, lift it up and fold it over the top of the log. Pinch the seams together.
How to Cut Cinnamon Rolls
- Cut the rolls into 12 even pieces by placing a piece of (plain, unflavored) dental floss under the rolled dough. Lift the ends of the floss, criss-cross them over the top of the dough, and pull in opposite directions to cut through the dough and filling.
- NOTE: Using floss keeps the shape of the rolls round, and helps prevent too much filling from oozing out.
- Place the apple butter cinnamon rolls in a lightly greased 13×9-inch baking dish. Cover with greased plastic wrap and let rise in a warm place for 30 minutes or until plump. (The dough should spring back when touched.)
- Then bake at 350˚F for 25 minutes or until golden brown on top and cooked through. The dough should reach an internal temperature of 190-200˚F.
Make the Cream Cheese Glaze
I love a simple cream cheese glaze for most of my sweet rolls including these apple butter cinnamon rolls.
You will need cream cheese, butter, powdered sugar, vanilla and milk for the glaze.
- Use an electric hand mixer to beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla. Mix to combine. Add milk 1 Tablespoon at a time to the desired consistency.
Frosting and Serving
These apple butter cinnamon rolls are best eaten warm. You can place the cream cheese glaze in a bag and pipe it over the top, or spread it on top with a spatula, which is what I did.
The glaze will melt into the cracks of the warm cinnamon rolls. So good! Serve these immediately, while still warm.
How to Store Apple Butter Cinnamon Rolls
If you have any leftover apple butter cinnamon rolls, you can cover the pan with foil or move the rolls to an airtight container and store them at room temperature (68-72˚F) or in the refrigerator up to 3 days.
Nuke leftovers individually in the microwave for 10-20 seconds.
More Recipes Using Rhodes Rolls
- Apple Fritters
- Cinnamon Twists
- Apple Cider Donuts
- Disappearing Marshmallow Puffs
- Apple Fritter Monkey Bread
Apple Butter Cinnamon Rolls
Ingredients
- 12 Rhodes Yeast Dinner Rolls, (or 1 loaf Rhodes White Bread) thawed but still cold
- 2 Tablespoons (29 g) butter, SOFT
- ¾ cup (204 g) apple butter, (homemade or store-bought — in aisle with jam/jelly)
- ½ cup (100 g) light brown sugar, packed
- 2 Tablespoons ground cinnamon
Cream Cheese Glaze:
- 2 ounces (57 g) cream cheese
- 2 Tablespoons (29 g) butter, room temperature
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons milk
Instructions
- *Place frozen rolls on a silicone lined or greased baking sheet. Cover with sprayed plastic wrap. Leave at room temperature until thawed but still cold, about 1-2 hours. (Optionally place in refrigerator to thaw overnight.)
- Roll the dough into a large rectangle, about 10-inches wide by 15-inches long, with a rolling pin.
- Spread a thin layer of the softened butter over all but 2-inches of one of the long edges. Next spread the apple butter on top of the softened butter. Then sprinkle the brown sugar and cinnamon on top of the apple butter.
- Roll the dough into a log from the long end with the filling towards the long end that was left bare. Once you reach the bare edge, lift it up and fold it over the top of the log. Pinch the seams together.
- Cut the rolls into 12 even pieces by placing a piece of (plain, unflavored) dental floss under the rolled dough. Lift the ends of the floss, criss-cross them over the top of the dough, and pull in opposite directions to cut through the dough and filling.
- Place the apple butter cinnamon rolls an inch or two apart in a lightly greased or parchment lined 13×9-inch baking dish. Cover with greased plastic wrap and let rise in a warm place for 30 minutes or until plump. (The dough should spring back when touched.) Meanwhile, preheat the oven to 350 degrees Fahrenheit.
- Bake at 350˚F for 25 minutes or until golden brown on top and cooked through. The dough should reach an internal temperature of 190-200˚F.
- FOR THE GLAZE: Use an electric hand mixer to beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla. Mix to combine. Add milk 1 Tablespoon at a time to the desired consistency. You can place the glaze in a bag and pipe it over the top, or spread it on top with a spatula. Enjoy warm.
Video
Notes
- Link for Homemade Apple Butter
- If you have any leftover apple butter cinnamon rolls, you can cover the pan with foil or move the rolls to an airtight container and store them at room temperature (68-72˚F) or in the refrigerator up to 3 days.
- Nuke leftovers individually in the microwave for 10-20 seconds.
Nutrition
Did you make this?
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Is it possible to re-heat these once the glaze is on it? TIA. These look super delicious. Thanks for sharing.
Yes! I just nuke one in the microwave for 15-20 seconds. The glaze will melt slightly, but it’s still really good that way.
I wanted to make these rolls so I made a quick version of apple butter in the instant pot. When I rolled the log all the filling squirted out. Was my apple butter too runny? Did I use too much filling? Maybe I didn’t leave enough room for it to spread? Do you have any tips on how to keep it from squirting out?
It is a bit tricky to roll, but the Apple butter should be fairly thick. My homemade recipe for apple butter, is very thick — almost like a paste, but even the store-bought apple butter is thicker than applesauce, and is what I used for this post. I’m not sure how the consistency looked of your quick IP version, so it’s hard to say if it was too runny. Typically the longer you cook it the thicker it gets as the liquid evaporates and you’re left with concentrated apple puree.
To roll this, it’s best if you can lift the dough up and over as you roll it, to keep as much of the filling inside as possible. There is a lot more lifting as you roll instead of pushing, if that makes sense. Hope this helps!
How long does it take for the rolls to thaw?
Depending on how warm your kitchen is, it will take 1-2 hours for the dough to be thawed enough to roll. I like to cover mine and let them thaw in the refrigerator overnight to use in the morning.