Apple Butter Cinnamon Rolls

Soft, fluffy cinnamon rolls filled with rich apple butter, brown sugar, cinnamon, and freshly grated nutmeg, then finished with a creamy vanilla cream cheese frosting. These apple butter cinnamon rolls bring the cozy flavors of fall into every swirl, with homemade apple butter adding a delicious apple-spiced richness.

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Prep Time 25

Cook Time 22

Resting 1 30

Total Time 2 17

Course Dessert, Side Dish, Snack

Cuisine American, Caribbean, English, Grenada

Ingredients

Dough

2¼ tsp 7g active dry yeast , or 1 packet
¾ cup 180g lukewarm milk
2 tbsp 25g granulated sugar
3 cups 360g bread flour
¼ cup 57g unsalted butter , melted and slightly cooled
1 large egg about 50g without shell
¼ tsp 1.5g salt
Up to ¼ cup 30g additional bread flour, if needed

Apple Butter Filling

¼ cup 57g unsalted butter , softened
½ –⅔ cup about160–215g apple butter, preferably homemade
⅓ cup 70g packed brown sugar
2 tsp 5g ground cinnamon
½ tsp freshly grated nutmeg
¼ tsp 1.5g salt

Cream Cheese Frosting

4 oz 113g cream cheese , softened
3 tbsp 42g unsalted butter , softened
¼ cup 30g powdered sugar
⅛ tsp salt
½ tsp vanilla essence
A small splash of milk optional, for a thinner frosting

Instructions

Activate the Yeast

In a large mixing bowl, combine the lukewarm milk, active dry yeast, and granulated sugar. Let the mixture stand for 5–10 minutes, until foamy.
If using instant yeast, you can skip this step and mix the yeast directly with the flour.

Make the Dough

Add the egg, melted and slightly cooled butter, and salt to the yeast mixture.
Gradually add the bread flour, mixing until a dough begins to form. Knead for 6–8 minutes by hand or with a mixer until the dough is soft, elastic, and slightly tacky but not sticky.
If the dough is too sticky to handle, add the additional flour a little at a time. You may not need all of it; use only what is necessary to make the dough manageable.

First Rise

Place the dough in a lightly greased bowl and cover. Let it rise in a warm place for 45 minutes to 1 hour, or until doubled in size.

Prepare the Filling

In a small bowl, combine the brown sugar, cinnamon, freshly grated nutmeg, and salt. Mix thoroughly and set aside.
Keep the softened butter and apple butter separate for spreading.

Roll Out the Dough

Once the dough has doubled in size, turn it onto a lightly floured surface.
Roll into a rectangle approximately 12 × 16 inches, keeping the thickness as even as possible.

Fill the Dough

Spread the softened butter evenly over the dough.
Spread the apple butter in a thin, even layer over the butter, leaving about a ½-inch border around the edges.
Sprinkle the brown sugar and spice mixture evenly over the apple butter.

Roll and Cut

Starting from one long side, roll the dough into a log, keeping it snug but not overly tight. Pinch the seam closed.
Cut into 9–12 even rolls.
Chrissy's preferred method: Instead of rolling the entire rectangle into one log, you can cut the filled dough into strips and roll each strip individually. This can be a little messy, but it gives you more control over the individual swirls.

Second Rise

Arrange the rolls in a greased 9 × 13-inch baking pan or round baking dish, leaving a little space between them.
Cover and let rise for 30–45 minutes, or until noticeably puffy.
While the rolls rise, preheat the oven to 350°F (175°C).

Bake

Bake for 22–26 minutes, or until the rolls are lightly golden and the centers are cooked through.
Avoid overbaking; the rolls should remain soft and fluffy.
Let the rolls cool for about 10–15 minutes before frosting.

Make the Cream Cheese Frosting

Beat the softened cream cheese and butter together until smooth and creamy.
Add the powdered sugar, salt, and vanilla essence. Mix until fully incorporated.
For a thinner frosting that can be drizzled over the rolls, add a small splash of milk and mix until you reach your desired consistency.

Finish and Serve

Spread or drizzle the cream cheese frosting over the warm rolls.
Serve warm for the softest texture and the best combination of spiced apple filling and creamy frosting.

Notes

Chrissy's Baking Notes

Homemade apple butter is the star. It brings concentrated apple flavor and warm spice to the filling. If yours is particularly loose or watery, use the smaller amount to help prevent excess filling from leaking out.

Don't over-flour the dough. A slightly tacky dough helps create soft, fluffy rolls. Add extra flour gradually rather than all at once.

Spread the filling evenly. A thin, even layer of apple butter and butter helps distribute the flavor throughout the rolls without creating overly wet pockets.

Leave a small border. Keeping the filling away from the edges helps prevent too much from squeezing out when rolling.

Roll with care. A snug roll helps create defined swirls, but rolling too tightly can restrict expansion during the second rise and baking.

Frost while warm, not piping hot. Waiting 10–15 minutes allows the rolls to cool slightly while still being warm enough for the frosting to soften beautifully.

Storage

Room temperature: Store frosted rolls in an airtight container for up to 1 day if your kitchen is cool. Because the frosting contains cream cheese, refrigerate the rolls promptly rather than leaving them out for extended periods.

Refrigerator: Store in an airtight container for up to 4–5 days.

Freezer: Freeze unfrosted rolls once completely cooled, wrapped individually or stored in a freezer-safe container, for up to 2 months for best quality. Thaw in the refrigerator or at room temperature, then warm gently and frost before serving.

Reheating: Warm an unfrosted roll in the microwave for about 10–15 seconds, adjusting as needed. For frosted rolls, use short intervals at reduced power so the frosting doesn't melt excessively.

Pairs Well With

Apple butter cinnamon rolls are lovely as a special breakfast, brunch treat, or afternoon indulgence. Try serving them with:

Hot coffee: the slight bitterness balances the sweet apple butter and cream cheese frosting.

Black tea or spiced tea: a comforting pairing with the cinnamon and nutmeg.

Fresh apple slices: a simple way to echo the apple flavor while adding a crisp contrast.

Warm apple cider: especially fitting for an autumn-inspired breakfast or dessert spread.

Fresh fruit: strawberries, pineapple, or other fresh fruit can lighten a rich brunch plate.

Ingredient Alternatives

Some substitutions listed below have not been personally tested in this recipe and may affect the final flavor, texture, or consistency. For the best results, follow the original recipe as written.

Bread flour: All-purpose flour can be used, but the rolls may have a slightly softer, less chewy structure. Add flour gradually and judge the dough by its texture.

Milk: Whole milk is ideal for a rich dough. Lower-fat milk can be used, although the finished rolls may be slightly less tender. Plant-based milk may work, but the flavor and texture can vary.

Unsalted butter: Salted butter can be substituted; reduce the added salt slightly.

Apple butter: Store-bought apple butter can replace homemade apple butter. Choose a thick variety without excess liquid for easier spreading.

Brown sugar: Light or dark brown sugar can be used. Dark brown sugar gives a deeper molasses flavor.

Freshly grated nutmeg: Ground nutmeg can be substituted in the same measured amount, though freshly grated nutmeg tends to have a more aromatic flavor.

Cream cheese: A dairy-free cream cheese alternative may work for the frosting, but the consistency and flavor will depend on the brand.

Vanilla essence: Vanilla extract can be used in the same amount.

Yeast: Instant yeast can replace active dry yeast. Mix it directly with the flour and proceed with the recipe, keeping an eye on the dough rather than relying only on the rise time.

Egg: The egg contributes richness, moisture, and structure. An egg replacer may work, but it can change the dough's softness and rise.

Keyword American, Apple Butter, Caribbean, Cinnamon, Cinnamon Rolls, Dessert, Grenada, Nutmeg