Apple Butter Cinnamon Rolls with Brown Butter Frosting
These are one of my all-time favorite recipes! These cinnamon rolls are soft, fluffy, filled with sweet-and-spiced apple butter, and topped with nutty brown butter icing. They are seriously the best!
Dough
- 4 cup flour + more as needed
- 1 tsp salt
- 1 cup whole milk, warmed (about 110° F)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/3 cup sugar + 1 tsp.
- 1/2 cup unsalted butter, melted
- 2 eggs, room-temperature
- 1 tsp vanilla extract
- 1/4 cup cream
Filling
- 3/4 cup apple butter, store-bought or homemade
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp apple pie spice
Frosting
- 1/2 cup unsalted butter
- 1 1/2 cup powdered sugar
- 1 tsp vanilla extract
- Pinch salt
- 1/4 cup whole milk
First, make the dough. Combine the flour and salt in a medium bowl. Set aside.
Mix warm milk and 1 tsp. of sugar in the bowl of a stand mixer. Sprinkle the yeast over the top and let it stand for 5-10 minutes, until foamy. Add the remaining sugar, butter, eggs, and vanilla until well combined. Then, mix in the flour mixture until the dough starts to come together. Using a dough hook (or your hands), knead for 7-10 minutes, until the dough is smooth and slightly tacky. It should be a little sticky but shouldn't leave any dough on your hands. If it's too sticky, add flour 2 Tbs. at a time until it's the right consistency.
Place the dough in an oiled bowl, and cover with a towel or plastic wrap. Place it in a warm, draft-free spot and let it rise until doubled in size, about 1 1/2-2 hours.
While the dough is rising, make the filling. Stir together all of the ingredients. Set aside until ready to use.
Butter a 9x13'' rectangle pan (or a 12'' round pan). Set aside. When the dough is doubled in size, punch it down. Transfer the dough to a clean, lightly floured surface, and roll until you have an 18x12'' rectangle. Spread the filling on the dough, leaving a 1/4'' gap on all sides. Tightly roll the dough length-wise, and pinch the edges to seal. Place the large roll in the freezer for 10-15 minutes (it makes it easier to cut!).
Once the dough is cold, cut the long roll into 10-12 cinnamon rolls and place them evenly in the buttered pan. Cover with a towel or plastic wrap, place it in a warm, draft-free area, and let the rolls rise for another 30-60 minutes, until puffy but not bubbly. Alternatively, skip the second rise, and refrigerate the rolls overnight to bake them the next day.
*Note: To bake them the next day, remove the rolls from the fridge and let them rise at room temperature for 1-2 hours, until puffy.
Preheat the oven to 350° F. Lightly warm 1/4 c. of cream, and brush it over the rolls. Bake until the rolls are a light golden brown, about 18-20 minutes. (I always under-bake them a little, because they will continue cooking once you take them out of the oven). Let them cool for about 5-10 minutes before frosting.
Make the frosting while the rolls rise/bake. Melt the butter in a saucepan over medium heat. Cook, swirling occasionally until the butter is toasty brown and smells nutty. (Be careful at this step as it burns quickly). Pour the butter into a bowl, and let it solidify on the counter or fridge until it's a softened texture.
Combine the brown butter, powdered sugar, vanilla extract, and salt. Add milk 1 Tbs. at a time until it reaches your desired consistency (it should drizzle a bit when poured). Frost the cinnamon rolls, and serve warm.
Serving: 1roll, Sodium: 330mg, Calcium: 54mg, Sugar: 32.1g, Fiber: 1.7g, Potassium: 136mg, Cholesterol: 71mg, Calories: 446kcal, Saturated Fat: 10.7g, Fat: 17.7g, Protein: 6.6g, Carbohydrates: 65.7g, Iron: 2mg