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Gooey, homemade Apple Butter Cinnamon Rolls are filled with sweetened apple butter, baked to a soft, golden brown and spread with cinnamon cream cheese frosting.
Today is a special day.
We’re sharing with you one of our favorite cinnamon roll recipes. This isn’t just any cinnamon roll, but our much-loved, classic breakfast. These are such a loved recipe (about as much as our apple dumpling recipe) that I really just wanted to be selfish and keep them my little secret.
Mom convinced me that you’d love them too, so I’m handing over to you the best cinnamon roll recipe around, dressed up for fall with apple butter inside.
When you take the apple butter cinnamon rolls out of the oven, beware! Your kids will crowd around the pan, waiting until it cools off. I did it, too. Even though I still had to wait to eat them, it was just good to smell these amazing rolls. One of our best apple recipes for apple picking season.
No, the two ingredients are different. Both apple butter and apple sauce are slow cooked apples and spices. Apple butter is cooked longer than applesauce which creates a thick, smooth, intense apple flavored spread.
You’ll use apple butter for the filling of these cinnamon buns. You can buy it at the store or make apple butter at home.
Although there are detailed instructions below in the recipe card, here are a few key tips.
The simple cream cheese frosting on the top is only 4 ingredients:
Beat it together until it is smooth. Trust me, you might want to hide it somewhere you won’t eat it so you can actually put it on the rolls.
It’s that good. And it will melt in your mouth.
Looking for something just a little different? Try swapping out cream cheese for mascarpone cheese. The frosting will be a little lighter and soak into the rolls a little more.
We often make the cinnamon rolls and get them to the point of the second rise (when they are rolled out, cut up and put in the pan). Cover and refrigerate until morning.
The morning you want to bake them, pull them out of the refrigerator. They may have doubled in size in the fridge overnight. If they have, let them sit for 30 minutes to get the chill off, then bake.
If they did not rise in the fridge overnight, allow them to rise at room temperature. Plan about at least an hour for this. Then pour on the cream and let them bake.