Apple butter cinnamon rolls are a real treat and super easy to prepare! My family loves any kind of cinnamon rolls, but when the fall season comes in, I love to use apple butter in recipes. Many of you know that we make sourdough bread every week, so I make sourdough cinnamon rolls a lot. The below recipe will be for sourdough cinnamon rolls; however, you can easily use our standard cinnamon roll recipe and just use the apple butter filling that I have listed below. Either way, they are delicious!
Ingredients Needed for Apple Butter Cinnamon Rolls with Maple Cream Cheese Frosting (using sourdough):
Oil (I use Olive Oil)
Maple Cream Cheese Frosting:
Full fat cream cheese
Pure maple syrup
Heavy Whipping Cream
Recipe Notes: I really like this recipe because it just makes 8-10 cinnamon rolls (depending on how big you cut them). If you make our sourdough bread recipe, you’ll notice that this is just that bread recipe cut in half. You can certainly just make up the whole bread recipe, and that would make twice as many cinnamon rolls. We love the maple frosting on these cinnamon rolls, but you can always use our powdered sugar glaze.
Remember, if you want to make standard cinnamon rolls and not sourdough, you can follow this recipe and just use the apple butter filling that is listed below.
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APPLE BUTTER CINNAMON ROLLS
These easy apple butter cinnamon rolls will quickly become a family favorite!
Servings: 6 servings
- 1/2 cup sourdough starter
- 3/4 cups warm water
- 3/4 teaspoon salt
- 1/4 cup white sugar
- 1/4 cup olive oil can use corn vegetable or canola
- 3 cups all-purpose flour
Apple Butter Filling Ingredients:
- 1/2 cup of apple butter
- 1/2 cup of brown sugar
- 1 tablespoon cinnamon
Maple Cream Frosting Ingredients:
- 4 ounces of full fat cream cheese
- 1 cup powdered sugar
- 1/4 cup of pure maple syrup
- 1 teaspoon vanilla
- 2 teaspoons of heavy whipping cream
Mix starter, warm water, salt, sugar, oil, and 3 cups flour in a large bowl. Pour out onto floured surface and work with it until you can pick it up and place in an oiled bowl. Turn the dough once so that it is oiled on both sides, cover and let rise overnight. (I cover it with a clean dishtowel).
The next morning, punch down the dough, take out and put on floured surface and roll out to about 1/2 inch thick rectangle. Spread apple butter over the dough. Next sprinkle brown sugar and cinnamon over the apple butter. Roll the dough up into a long roll and cut into slices. Place in round cake/pie pan or cast iron skillet (I cover them with a dish towel) and let rise until doubled in size.
Once rolls have doubled in size, bake on 350 for 30-40 minutes or until brown on top. Let cool for about 10 minutes and frost.
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