Frosted Cinnamon Buns with Apple Butter
- Total Time: 2 hours 30 mins
- Yield: 15 buns 1x
Description
If you’re using store bought apple butter make sure it’s not too runny or it will compromise the structural integrity of the buns.
Ingredients
For the Cinnamon Buns
- 1 cup (240 ml) warm milk
- 2 1/2 tsp yeast
- 4 1/2 cups (1.08 L) all-purpose flour
- 1 tsp salt
- 1/2 cup (100 g) granulated sugar
- 2 eggs, at room temperature
- ⅓ cup (80 ml) butter, melted but not hot
- 1 tsp pure vanilla extract
- 1 cup (240 ml) apple butter (homemade or store-bought)
- 1 cup (200 g) packed brown sugar
- 2 tbsp ground cinnamon
- 1 small apple, cut into small, very thin pieces
For the Frosting
- 1 (3 oz / 85 g) package cream cheese, softened
- 1/4 cup (60 g) butter, softened
- 1 1/2 cups (180 g) powdered confectioner's sugar
- 1/2 tsp vanilla extract
Instructions
- Stir the yeast into the warm milk and let it sit for 5 minutes.
- Put the flour in the bowl of a stand mixer, stir in the salt and sugar to combine and make a well in the center. Add the eggs, melted butter, and milk/yeast mixture.
- Attach a dough hook and knead the mixture on the bread setting (“2” on a Kitchenaid) for about 10 minutes.
- Remove the dough, form it into a ball, lightly spray the stand mixer bowl with vegetable oil, and place the dough ball back in the bowl. Cover loosely with plastic wrap and place it in a warm place until nearly doubled, up to 90 minutes. (I turn on the oven to 350 for about 1 minute, turn it off, and place the dough/bowl in the oven to rise.
- Meanwhile, combine the brown sugar and cinnamon in a small bowl and measure out the apple butter. Set aside.
- After the dough has nearly doubled in size, punch it down in the center, let it rest for a minute and then place the dough on a lightly floured surface.
- Roll out dough into a 16×21 inch rectangle. The dough will likely spring back, let it rest for a minute and roll it back out to size.
- Spread the apple butter evenly over the surface of the dough and sprinkle the sugar/cinnamon mixture over it, leaving about a 1/4 inch border around the dough. Place the apple pieces evenly over the dough.
- Roll up the dough, seam side down, and cut it into 15 equal rolls. Place rolls in a lightly greased 9×13 inch baking pan. Loosely cover with plastic wrap and let the rolls rise in a warm place until nearly doubled in size, about 30-40 minutes.
- While the rolls are rising, preheat the oven to 350 degrees F.
- Bake the rolls until lightly browned, about 30 minutes.
- To make the frosting, combine the cream cheese, butter, powdered sugar, and vanilla extract, beat until smooth.
- Spread the frosting over the warm rolls if you prefer more of a glaze. Spread over cooled rolls if you prefer the fluffy white frosting.
- Prep Time: 2 hours
- Cook Time: 30 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 360
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Frequently Asked Questions
What consistency should the apple butter be, and why does it matter?
The excerpt specifically warns that if you use store-bought apple butter, make sure it is not too runny — a watery filling will compromise the structural integrity of the rolls, making them difficult to cut and causing them to fall apart. Thicker apple butter spreads cleanly over the 16×21 inch rolled-out dough and stays in place during rolling.
How do I create a warm environment for the dough to rise if I don’t have a proofing drawer?
The instructions describe the author’s own trick: turn the oven on to 350°F for about 1 minute, then turn it off and place the covered dough bowl inside. The residual warmth creates an ideal draft-free environment for the first rise of up to 90 minutes.
Should I frost the rolls while they’re warm or after they’ve cooled?
It depends on the result you want: spreading the cream cheese frosting over warm rolls creates a thin glaze that soaks slightly into the bun, while spreading it over cooled rolls gives you the thick, fluffy white frosting layer. The recipe gives both as deliberate options. 
