Frosted Cinnamon Buns with Apple Butter
- Total Time: 2 hours 30 mins
- Yield: 15 buns
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.
