Soft, fluffy, and filled with warm fall flavor, these apple butter cinnamon rolls are a cozy twist on the classic. A rich cinnamon-sugar filling is layered with sweet apple butter, rolled into pillowy dough, and baked until golden before being finished with a smooth cream cheese glaze.
Perfect for fall mornings, weekend brunch, or holiday gatherings, these cinnamon rolls bring together everything you love about apple season in one warm, gooey bite.
Homemade Apple Butter Cinnamon Rolls
The combination of spiced apple butter, brown sugar, and cinnamon creates a rich, caramelized filling while the soft homemade dough keeps every roll light and tender.
Ingredients
For the Dough:
- ¾ cup whole milk, warmed
- 2 ¼ tsp active dry yeast
- ¼ cup granulated sugar
- 2 large eggs
- ¼ cup unsalted butter, melted
- 3 ½ cups all-purpose flour
- ½ tsp salt
For the Apple Butter Filling:
- ¾ cup apple butter
- ⅓ cup unsalted butter, softened
- ½ cup brown sugar
- 1 tbsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk
Instructions
1. Activate the Yeast
Combine the warm milk, yeast, and a small amount of the sugar in a large bowl. Let it sit for about 5–10 minutes, until the mixture becomes foamy.
The milk should be warm rather than hot to avoid damaging the yeast.
2. Make the Dough
Add the remaining sugar, eggs, melted butter, flour, and salt.
Mix until a shaggy dough forms, then knead for approximately 6–8 minutes, until the dough becomes smooth and elastic.
3. Let the Dough Rise
Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm place for approximately 1–1½ hours, or until doubled in size.
4. Prepare the Filling
In a small bowl, combine the brown sugar, cinnamon, nutmeg, and salt.
Once the dough has risen, roll it into a large rectangle approximately ¼ inch thick.
Spread the softened butter evenly over the dough, followed by a thin, even layer of apple butter. Sprinkle the cinnamon-sugar mixture over the top.
5. Roll & Slice
Starting from one of the long sides, tightly roll the dough into a log.
Slice into 10–12 evenly sized rolls and arrange them in a lightly greased baking dish, leaving a little room between each roll.
6. Let Them Rise Again
Cover the baking dish and allow the cinnamon rolls to rise for another 30–45 minutes, or until noticeably puffy.
Meanwhile, preheat the oven to 350°F (175°C).
7. Bake
Bake for approximately 25–30 minutes, or until the cinnamon rolls are puffed and lightly golden on top.
Avoid overbaking, as this can dry out the centers.
8. Make the Cream Cheese Glaze
Beat together the softened cream cheese and butter until smooth.
Add the powdered sugar and vanilla, then gradually mix in enough milk to create a smooth, pourable glaze.
9. Glaze & Serve
Allow the cinnamon rolls to cool for about 5–10 minutes, then spread the cream cheese glaze generously over the warm rolls.
Serve while they're still soft and warm.
Why This Recipe Works
Apple butter adds concentrated apple flavor without introducing too much extra moisture into the dough. Paired with brown sugar, cinnamon, and nutmeg, it creates a gooey filling with warm caramel and fall-spice notes.
The two rising periods give the dough time to develop a soft, airy texture, while the cream cheese glaze adds just enough tanginess to balance the sweet apple filling.
Tips for the Best Apple Butter Cinnamon Rolls
- Don't overfill with apple butter or it can squeeze out while rolling and baking.
- Roll the dough evenly so every cinnamon roll has consistent layers.
- Use unflavoured apple butter if you want more control over the cinnamon and spices.
- Cut the rolls evenly so they bake at approximately the same rate.
- Don't overbake if you want soft, gooey centers.
- Glaze while slightly warm so the frosting melts into the rolls.
Explore our selection of high-quality baking dishes to achieve evenly baked, beautifully golden apple butter cinnamon rolls with soft, gooey centers every time.
