Apple Butter Cinnamon Rolls! When it comes to cinnamon rolls, nothing beats a batch of freshly baked homemade cinnamon rolls! And if you love all things apple and cinnamon, these apple butter cinnamon rolls are about to become your new favorite fall bake!
If early autumn had a taste, I’m pretty sure it would be the smell of apples and cinnamon baking in the oven! These rolls are everything we want in a cozy fall breakfast! Soft, fluffy, buttery, and filled with the warm, comforting flavors of apple butter and cinnamon in every bite. The apple butter adds just the right amount of sweet, spiced apple flavor to the cinnamon roll filling, making these a little more special than your classic cinnamon rolls. They’re rich and cozy without being overly complicated, which makes them perfect for a lazy weekend morning or a chilly afternoon baking session.
And can we talk about how amazing these smell while they’re baking? The combination of buttery dough, cinnamon, and sweet apple butter slowly filling the kitchen is basically the ultimate autumn candle, but better because you actually get to eat it! Mmm… absolute heaven.
So, whether you’re looking for a cozy fall breakfast recipe, something special to bake on a slow weekend morning, or simply an excuse to fill your home with the smell of apples and cinnamon, these apple butter cinnamon rolls are definitely worth making. Grab your apple butter, warm up the oven, and let’s make some cinnamon rolls!
FAQ (Frequently Asked Questions) >
WHY YOU’LL LOVE THESE APPLE BUTTER CINNAMON ROLLS
- Simple ingredients! This recipe uses simple, everyday ingredients that you probably already have on hand. No fancy or hard to find ingredients needed, just a few pantry staples and some apple butter!
- Make them ahead of time. These cinnamon rolls can be prepared ahead, which makes them perfect for busy mornings, weekends, or holidays. Get everything ready the night before, and in the morning, all you have to do is assemble and pop them in the oven. Fresh cinnamon rolls with minimal morning effort? Yes, please!
- Soft, gooey & pillowy! If it’s not soft and fluffy, it’s not a cinnamon roll! These rolls bake up perfectly soft and pillowy, with a deliciously gooey apple butter and cinnamon filling swirled throughout. Every bite is buttery, tender, and so satisfying.
- Bakery worthy flavor! I’ve tested and improved this recipe to achieve the perfect balance of sweetness and richness. The apple butter adds a warm, cozy apple flavor that pairs beautifully with the cinnamon. They’re seriously bakery-worthy and dare I say, even better than the cinnamon rolls you’d get from a bakery!
INGREDIENTS NEEDED & NOTES TO MAKE THESE APPLE BUTTER CINNAMON ROLLS
Apple Butter – I made these cinnamon rolls with my homemade apple butter, but you can absolutely use your favorite store bought apple butter instead. Homemade is always my first choice, though! It tastes fresh, flavorful, and you can make it without preservatives.
Sugar – You’ll need brown sugar and confectioners’ sugar (powdered sugar) for this recipe. I use light brown sugar in both the dough and the cinnamon filling, but dark brown sugar works too if that’s what you have on hand. The confectioners’ sugar is used to make the cream cheese icing.
Cinnamon – Because what would cinnamon rolls be without cinnamon?! Use a good quality ground cinnamon for the best flavor.
Salt – A little salt helps balance the sweetness and brings out all the other flavors in the dough and filling. If you’re using salted butter, you can reduce or skip the additional salt.
Vanilla Extract – Just a little vanilla goes a long way! It adds another layer of flavor and pairs especially well with the apple butter, cinnamon, and cream cheese icing.
Yeast – This recipe uses active dry yeast, which needs to be rehydrated in warm milk before adding it to the dough. You can also use instant yeast. If you do, you can skip the rehydration step and add it directly to the dry ingredients.
Milk – You can use pretty much any type of milk here, but for the softest, fluffiest cinnamon rolls, I recommend whole milk. The extra fat helps create a rich and tender dough.
Flour – This recipe uses a combination of all-purpose flour and bread flour. The higher gluten content in bread flour gives the rolls a slightly chewier, more structured texture while still keeping them soft and fluffy.
Egg – The egg helps emulsify the dough and contributes to its structure, richness, and tenderness. It also helps the dough rise beautifully, creating those large, soft, pillowy crumbs we all want in a good cinnamon roll.
Butter – You can use either salted or unsalted butter, but I prefer unsalted butter so I have better control over the amount of salt in the recipe. If you use salted butter, I recommend reducing or skipping the added salt.
Heavy Cream – This is my little trick for making these cinnamon rolls extra soft and gooey! Right before baking, pour heavy cream over the assembled rolls and let it soak down into the dough. As the rolls bake, the cream helps create an incredibly soft, rich, and gooey texture. For the best results, use full-fat heavy cream with around 35–40% milk fat.
BAKING TOOLS & EQUIPMENT YOU’LL NEED
(Check my favorite baking tools and equipment here!)
9-inch square baking dish or 7×11-inch baking dish
Parchment paper
Stand mixer
Mixing bowl
Rolling pin
Sharp knife or dental floss
Offset spatula
Rubber spatula
STEP-BY-STEP INSTRUCTIONS TO MAKE THESE APPLE BUTTER CINNAMON ROLLS
(Be sure to check the recipe card below for the full ingredients list & instructions)
Brioche dough:
120g (1/2 cup) whole milk, lukewarm
2 teaspoons active dry yeast
1 tablespoon light brown sugar
218g (1 + 3/4 cups, spoon and level method) all-purpose flour
125g (1 cup, spoon and level method) bread flour
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon salt
75g (2/3 stick) unsalted butter
60g (1/4 cup) heavy cream
Filing:
200g (3/4 cup) apple butter
165g (3/4 cup) light brown sugar
1 tablespoon cinnamon
Cinnamon Icing:
180g (1+1/2 cups) confectioners’ sugar
4-5 tablespoons whole milk
1 teaspoon cinnamon
STEP 1 – Make the Brioche Dough
Cut the cold butter into small cubes and warm the milk until just lukewarm. It should feel warm to the touch, but not hot.
In the bowl of a stand mixer, combine the active dry yeast, brown sugar, and warm milk. Stir gently, then let the mixture sit for 10–15 minutes, or until foamy.
Add the all-purpose flour, bread flour, eggs, vanilla extract, and salt to the yeast mixture. Using the dough hook attachment, mix on medium-low speed until a shaggy dough forms.
With the mixer running, add the butter cubes one at a time, allowing each piece to fully incorporate before adding the next.
Once all the butter has been incorporated, increase the mixer speed to medium-high and knead for 8–10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If the dough feels too stiff or dry, add additional butter, 1 teaspoon at a time.
Lightly flour your hands and transfer the dough to a clean work surface. Shape it into a smooth ball. Lightly grease a large bowl with butter and place the dough inside. Cover tightly with plastic wrap and let it rise in a warm spot (68°F to 77°F) for about 2 hours, or until doubled in size.
For an overnight rise, let the dough sit at room temperature for about 20 minutes, then cover and refrigerate overnight. Continue with the remaining steps the following morning.
STEP 2 – Assemble and Bake the Rolls
Grease a baking dish with butter, then line it with parchment paper. In a small bowl, combine the light brown sugar and cinnamon. Mix well and set aside. Punch down the risen dough, then turn it out onto a lightly floured work surface.
For a 9-inch baking dish:
- Using a rolling pin, roll the dough into a 12 × 16-inch rectangle.
- Use an offset spatula to spread the apple butter evenly over the dough, leaving a small border around the edges. Sprinkle the cinnamon-sugar mixture evenly over the apple butter.
- Starting from the long side, tightly roll the dough into a 16-inch-long log. Using a sharp knife or unflavored dental floss, cut the log into 9 rolls.
For a 7 × 11-inch baking dish:
- Using a rolling pin, roll the dough into a 12 × 16-inch rectangle.
- Use an offset spatula to spread the apple butter evenly over the dough, leaving a small border around the edges. Sprinkle the cinnamon-sugar mixture evenly over the apple butter.
- Starting from the shorter side, tightly roll the dough into a 12-inch-long log. Using a sharp knife or unflavored dental floss, cut the log into 6 large rolls.
Arrange the rolls evenly in the prepared baking dish. Cover and let them rise at room temperature (68°F–77°F) for about 30 minutes, or until nearly doubled in size. The rolls are ready when the dough springs back gently and leaves a small indentation when lightly pressed with a fingertip.
Once the rolls have risen, preheat the oven to 350°F. Pour the heavy cream evenly over the tops of the rolls, allowing it to soak down into and around them. Let the rolls sit for about 10 minutes to absorb the cream.
Bake in the preheated oven for about 25 minutes, or until the rolls are golden brown on top. Remove from the oven and let the rolls cool for about 15 minutes while you prepare the icing.
STEP 3 – Make the Icing and Enjoy!
In a medium bowl, whisk together the confectioners’ sugar (powdered sugar), cinnamon, and whole milk until smooth. Start with 3 tablespoons of milk to create a thick but spreadable icing. If the icing is too thick, gradually add more milk, 1 teaspoon at a time, until it reaches your desired consistency.
Spread the icing over the slightly cooled apple butter cinnamon rolls and enjoy them warm!
TIPS FOR MAKING THE BEST APPLE BUTTER CINNAMON ROLLS
- Make sure your yeast is active. Don’t skip the yeast activation step. After combining the yeast with the warm milk and brown sugar, let it sit for 10–15 minutes. The mixture should become foamy and develop a pleasant, yeasty aroma. If it doesn’t, your yeast may no longer be active and should be replaced.
- Let the dough rise overnight. For the easiest-to-handle dough, I highly recommend letting it rise in the refrigerator overnight. The cold dough is much easier to roll out and shape the next day, and the slow rise also adds extra flavor and makes these rolls wonderfully soft.
- Use dental floss to cut the rolls. Instead of using a sharp knife, I prefer to use unflavored dental floss. It makes clean, even cuts without compressing the dough or squeezing out the apple butter filling. Simply slide the floss underneath the log, cross the ends over the top, and pull to cut.
- Measure your flour correctly. If you’re using measuring cups, always spoon the flour into the cup and level it off with a straight edge. Avoid scooping the flour directly from the bag, as this can pack too much flour into the cup and result in dry, dense dough. For the most accurate results, I recommend using a kitchen scale. This is why I provide the flour measurements in grams. 1 cup of all-purpose flour = 125 grams.
- Use a kitchen scale whenever possible. A kitchen scale is much more accurate than measuring cups, especially for bread and enriched doughs. Even a small difference in the amount of flour can affect the texture of the dough, so weighing your ingredients will give you the most consistent results every time.
HERE’S HOW TO STORE THE LEFTOVERS APPLE BUTTER CINNAMON ROLLS
I highly recommend enjoying these Blueberry Lavender Cinnamon Rolls warm, fresh from the oven, or at least on the same day you bake them. It has the best texture and flavor on the first day.
If you want to keep it for later, place the rolls in an airtight container at room temperature for about 2 days or up to 5 days if refrigerated.
You can also freeze the rolls. Wrap the leftover rolls in a layer of plastic wrap and then place it in a freezer-safe container or a zip-top bag. It will last for up to 2 months in the freezer.
FAQ (Frequently Asked Questions)
At Which Stage Can I Refrigerate the Cinnamon Rolls Before Baking?
There are two ways you can refrigerate these cinnamon rolls, depending on when you want to prepare them.
Option 1: Refrigerate the dough overnight — recommended for easier shaping.
If you want the brioche dough to be easier to work with, refrigerate it before rolling and assembling. After kneading the dough, let it rise at room temperature for 20–30 minutes, then cover tightly with plastic wrap and refrigerate overnight, or for at least 5 hours. The cold dough will be firmer and much easier to roll out and shape the next day. Continue with the assembly and baking instructions as usual.
Option 2: Refrigerate the assembled rolls overnight — perfect for an easy breakfast.
If you want to prepare the cinnamon rolls the night before, assemble the rolls and arrange them in the prepared baking pan. Cover tightly with plastic wrap and refrigerate overnight.
The next morning, remove the rolls from the refrigerator and let them rise at room temperature until puffy and nearly doubled in size, which usually takes about 1–2 hours, depending on how warm your kitchen is. Once they have finished their final rise, continue with the heavy cream and baking instructions.
Tip: The second method is the best option if you want freshly baked cinnamon rolls with minimal prep in the morning.
How Do I Know When the Dough Is Well-Kneaded?
Use the windowpane test to check if your dough has been kneaded enough. Take a small piece of dough and gently stretch it between your fingers. The dough should stretch into a very thin, translucent sheet without tearing. If you can stretch it thin enough to see light through it, the dough is ready. If the dough tears easily or breaks before it becomes thin and translucent, continue kneading for a few more minutes and test it again.
What’s the Difference Between Instant Yeast and Active Dry Yeast?
Instant yeast and active dry yeast can generally be used interchangeably, but they are prepared slightly differently.
Instant yeast can be mixed directly into the dry ingredients and does not require a separate activation step.
Active dry yeast is made up of slightly larger granules and is traditionally rehydrated in warm liquid before being added to the dough. For this recipe, combine the active dry yeast with the warm milk and brown sugar, then let it sit for 10–15 minutes, until the mixture becomes foamy.
If substituting instant yeast for active dry yeast, you can add it directly to the flour instead of activating it first.
Apple Butter Cinnamon Rolls
Apple Butter Cinnamon Rolls! When it comes to cinnamon rolls, nothing beats a batch of freshly baked homemade cinnamon rolls! And if you love all things apple and cinnamon, these apple butter cinnamon rolls are about to become your new favorite fall bake!
Ingredients
Brioche Dough
- 120g (1/2 cup) whole milk, lukewarm
- 2 teaspoons active dry yeast
- 1 tablespoon light brown sugar
- 218g (1 + 3/4 cups, spoon and level method) all-purpose flour
- 125g (1 cup, spoon and level method) bread flour
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 75g (2/3 stick) unsalted butter
- 60g (1/4 cup) heavy cream
Filling
- 200g (3/4 cup) apple butter
- 165g (3/4 cup) light brown sugar
- 1 tablespoon cinnamon
Cinnamon Icing
- 180g (1+1/2 cups) confectioners' sugar
- 4-5 tablespoons whole milk
- 1 teaspoon cinnamon
Instructions
STEP 1 – Make the Brioche Dough
- Cut the cold butter into small cubes and warm the milk until just lukewarm. It should feel warm to the touch, but not hot.
- In the bowl of a stand mixer, combine the active dry yeast, brown sugar, and warm milk. Stir gently, then let the mixture sit for 10–15 minutes, or until foamy.
- Add the all-purpose flour, bread flour, eggs, vanilla extract, and salt to the yeast mixture. Using the dough hook attachment, mix on medium-low speed until a shaggy dough forms.
- With the mixer running, add the butter cubes one at a time, allowing each piece to fully incorporate before adding the next.
- Once all the butter has been incorporated, increase the mixer speed to medium-high and knead for 8–10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- If the dough feels too stiff or dry, add additional butter, 1 teaspoon at a time.
- Lightly flour your hands and transfer the dough to a clean work surface. Shape it into a smooth ball. Lightly grease a large bowl with butter and place the dough inside.
- Cover tightly with plastic wrap and let it rise in a warm spot (68°F to 77°F) for about 2 hours, or until doubled in size.
- For an overnight rise, let the dough sit at room temperature for about 20 minutes, then cover and refrigerate overnight. Continue with the remaining steps the following morning.
STEP 2 – Assemble and Bake the Rolls
- Grease a baking dish with butter, then line it with parchment paper.
- In a small bowl, combine the light brown sugar and cinnamon. Mix well and set aside.
- Punch down the risen dough, then turn it out onto a lightly floured work surface.
- For a 9-inch baking dish:
- Using a rolling pin, roll the dough into a 12 × 16-inch rectangle.
- Use an offset spatula to spread the apple butter evenly over the dough, leaving a small border around the edges. Sprinkle the cinnamon-sugar mixture evenly over the apple butter.
- Starting from the long side, tightly roll the dough into a 16-inch-long log. Using a sharp knife or unflavored dental floss, cut the log into 9 rolls.
- For a 7 × 11-inch baking dish:
- Using a rolling pin, roll the dough into a 12 × 16-inch rectangle.
- Use an offset spatula to spread the apple butter evenly over the dough, leaving a small border around the edges. Sprinkle the cinnamon-sugar mixture evenly over the apple butter.
- Starting from the shorter side, tightly roll the dough into a 12-inch-long log. Using a sharp knife or unflavored dental floss, cut the log into 6 large rolls.
- Arrange the rolls evenly in the prepared baking dish. Cover and let them rise at room temperature (68°F–77°F) for about 30 minutes, or until nearly doubled in size.
- The rolls are ready when the dough springs back gently and leaves a small indentation when lightly pressed with a fingertip.
- Once the rolls have risen, preheat the oven to 350°F.
- Pour the heavy cream evenly over the tops of the rolls, allowing it to soak down into and around them. Let the rolls sit for about 10 minutes to absorb the cream.
- Bake in the preheated oven for about 25 minutes, or until the rolls are golden brown on top.
- Remove from the oven and let the rolls cool for about 15 minutes while you prepare the icing.
STEP 3 – Make the Icing and Enjoy!
- In a medium bowl, whisk together the confectioners’ sugar (powdered sugar), cinnamon, and whole milk until smooth.
- Start with 3 tablespoons of milk to create a thick but spreadable icing.
- If the icing is too thick, gradually add more milk, 1 teaspoon at a time, until it reaches your desired consistency.
- Spread the icing over the slightly cooled apple butter cinnamon rolls and enjoy them warm!
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