Apple Butter Cinnamon Rolls

Side view of an apple butter cinnamon roll on a plate.

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.

Author Amber Brady

Prep Time 30

Cook Time 25

Additional Time 1 30

Total Time 2 25

Yields servings

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