If you have been around for a little bit, you know how much we love & live for our Christmas Cinnamon Rolls with a Blueberry Rue Filling. There is nothing like the joy and peace of Christmas intertwined with the warmth of a cinnamon roll. It’s been a tradition for many years and I can only hope it stays with our boys too and carries on from generation to generation.
I feel like Cinnamon Rolls are so versatile because the filling can be changed in so many varieties. After canning 50+ jars of apple butter, I knew a new cinnamon roll was in order. So here she is in all her ooey gooey goodness 🤤
For this batch I played around with different icing option. I usually go for a simply cream cheese icing but this time I added some of the extra apple butter and I must say It took it from amazing to out of this world. Just a reminder with cinnamon rolls… you can NEVER, I repeat NEVER have too much filling. Just when you think you are overdoing it, do some more. The filling makes the most perfect delectable roll you will ever eat!
Apple Butter Cinnamon Rolls
Equipment
- Rolling Pin
- 13×9 casserole dish
Ingredients
Dough
- 4 ½ cups flour all-purpose
- ⅓ cup sugar
- 2 packets rapid rise yeast (4 ½ teaspoons)
- 1 tsp salt
- 1 ½ cups milk warm
- 6 Tbsp butter softened
- 1 egg
Filling
- ¾ cup apple butter
- 1 cup brown sugar
- 6 Tbsp butter softened
- 2 Tbsp cinnamon
Icing
- 1/2 cup apple butter
- 8 oz cream cheese softened
- ½ cup powdered sugar
- ½ tsp vanilla
- ¼ tsp nutmeg
- ¼ tsp allspice
Instructions
- Using stand mixer, add 2 cups of the all purpose flour, sugar, yeast, and salt. Mix well with dough hook.
- While above is mixing, place butter and milk together in microwave safe glass bowl. Heating in 15 second increments until warm but not hot. Butter should be very soft.
- Add butter mixture and egg to dry ingredients in stand mixer.
- Mix for two minutes scraping the sides in between.
- Add 1 cup of flour in increments and mix after each. Stop adding flour when dough forms into a ball.
- Heavily flour counter and knead dough for 5 mins. When soft and elastic, let rest, covered with a tea towel for 15 mins.
- Lightly flour counter. Use a rolling pin to roll dough into large rectangle. (10×15 inches)
Filling
- Spread softened butter over dough, leaving a ¼ inch margin on all sides of the dough.
- Drop spoonfuls of the apple butter on top of the butter and lightly spread it over dough.
- In a bowl, mix together brown sugar and cinnamon. Sprinkle it on top of the apple butter.
Assemble
- Tightly roll dough up, starting from the 13-inch side. Making sure as you roll it is sealing from end to end.
- Using a serrated knife, cut into approximately 1 ½ inch thick sections.
- Grease 13×9 pan and place rolls evenly into pan. Pour heavy cream evenly over all rolls. Cover and let rise for 1 hour in a warm place.
- Preheat oven to 350℉
- Bake for 25 mins and check for doneness. Add additional minutes checking often. You want the tops to be slightly brown.
Topping
- In a bowl, combine cream cheese, apple butter and vanilla and blend well. Add in powdered sugar and spices and blend until smooth.
- Pour frosting over rolls and try not to eat all of them in one sitting!!!
Nutrition
