These apple butter cinnamon rolls are simple to make using store-bought dough and a gooey cinnamon-sugar apple butter filling, finished with a tangy cream cheese glaze. Perfect for a cozy fall or holiday breakfast.
Apple Butter Cinnamon Rolls
These rolls bake up with rich, gooey swirls in every bite. The secret ingredient is apple butter, which gives the filling a deep caramelized apple flavor and warm spice notes.
What is apple butter? Apple butter is a smooth, concentrated apple spread—thicker than applesauce—with caramelized apple flavor and spices. It’s versatile: use it as a spread, topping, or ingredient in baked goods.
Where to get apple butter
You can make homemade apple butter on the stovetop or in a slow cooker, or buy jars in the jam and jelly aisle at most grocery stores. Choose a variety you enjoy—plain apple butter or one with added cinnamon both work well.
Fall-inspired sweet rolls
This recipe is inspired by seasonal cinnamon-roll variations like pumpkin rolls. Using ready-made Rhodes yeast bread (dinner rolls or a white bread loaf) makes these soft, fluffy, and taste-from-scratch good without the effort of making dough from scratch. Just thaw, roll, fill, cut, rise briefly, and bake.
Ingredients
Use either 12 Rhodes Yeast Dinner Rolls or 1 loaf Rhodes White Bread (thawed but still cold). For the filling you need softened butter, apple butter, packed brown sugar, and ground cinnamon.
How to assemble
- Roll the dough into a rectangle roughly 10 inches by 15 inches.
- Spread softened butter in a thin layer over the dough, leaving a 2-inch strip along one long edge bare. Spread apple butter over the butter.
- Sprinkle brown sugar and cinnamon evenly over the apple butter.
- Roll into a log from the long side with the filling toward the covered edge. When you reach the bare strip, fold it over the seam and pinch to seal.
How to cut the rolls
- Cut into 12 even pieces using plain, unflavored dental floss beneath the rolled log. Cross the ends of the floss over the top and pull in opposite directions to slice cleanly—this helps keep each roll round and minimizes filling loss.
- Place rolls an inch or two apart in a lightly greased 9×13-inch baking dish. Cover with greased plastic wrap and let rise in a warm place about 30 minutes, until plump (the dough should spring back when lightly pressed).
- Bake at 350°F for about 25 minutes, until golden and cooked through. The internal dough temperature should reach 190–200°F.
Make the cream cheese glaze
A simple cream cheese glaze pairs perfectly with these rolls. Beat softened cream cheese and room-temperature butter until smooth. Add powdered sugar and vanilla and mix until combined. Add milk one tablespoon at a time until you reach your desired consistency.
Frosting and serving
These rolls are best served warm. Spread the cream cheese glaze over the top with a spatula or pipe it from a bag. The warm glaze melts into the cracks and adds a tangy-sweet finish—serve immediately for best texture and flavor.
How to store leftovers
Store leftover rolls covered with foil or in an airtight container at room temperature (68–72°F) or refrigerated for up to 3 days. Reheat individual rolls in the microwave for 10–20 seconds to warm through.
More recipes using Rhodes rolls
- Apple Fritters
- Cinnamon Twists
- Apple Cider Donuts
- Disappearing Marshmallow Puffs
- Apple Fritter Monkey Bread
Apple Butter Cinnamon Rolls
Ingredients
- 12 Rhodes Yeast Dinner Rolls (or 1 loaf Rhodes White Bread), thawed but still cold
- 2 Tablespoons softened butter
- 3/4 cup apple butter (homemade or store-bought)
- 1/2 cup packed light brown sugar
- 2 Tablespoons ground cinnamon
Cream Cheese Glaze:
- 2 ounces cream cheese
- 2 Tablespoons butter, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons milk, plus more as needed
Instructions
- Thaw rolls on a silicone-lined or greased baking sheet, covered with sprayed plastic wrap, at room temperature until thawed but still cold, about 1–2 hours (or thaw overnight in the refrigerator).
- Roll the dough into a rectangle about 10×15 inches.
- Spread softened butter over the dough, leaving a 2-inch bare strip along one long edge. Spread apple butter over the butter and sprinkle with brown sugar and cinnamon.
- Roll the dough into a log from the long filled side toward the bare edge, then fold the bare strip over the seam and pinch to seal.
- Use plain dental floss under the log to cut 12 even slices. Place the rolls an inch or two apart in a lightly greased 9×13-inch baking dish. Cover with greased plastic wrap and let rise 30 minutes or until plump. Preheat oven to 350°F while rising.
- Bake at 350°F for about 25 minutes, until golden and cooked through (internal temperature 190–200°F).
- Meanwhile, prepare the glaze: beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then add milk 1 tablespoon at a time until desired consistency. Spread or pipe over warm rolls and serve.
Notes
- If you have leftovers, store covered at room temperature or refrigerated up to 3 days.
- Reheat individual rolls in the microwave for 10–20 seconds before serving.
Nutrition
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