I made a huge batch of apple butter last week.
And as soon as I was finished, I thought this stuff needs to go in some cinnamon rolls.
So that is exactly what I did.
And if you don’t have homemade apple butter laying around, just use the store bought stuff.
Once the dough thawed, these rolls literally took me about about 10 minutes to make, then I let them rise overnight in the refrigerator.
Apple Butter Cinnamon Rolls
Makes 9 rolls
- 1 lb thawed loaf of Bridgford White Bread Dough
- 2 tbsp softened butter
- 1/2 cup apple butter
- 2 tbsp ground cinnamon
- 1/4 cup brown sugar
On a lightly floured board, roll dough out to a 8 x 12 inch rectangle. Spread 2 tsp butter over the dough and then add the apple butter. Mix cinnamon and sugar. Sprinkle mixture over dough. Beginning with 12-inch side, roll tightly in jelly-roll fashion. Cut rolled dough into 9 equal slices. Place slices in lightly buttered 8 in square or 9 in pie pan. Cover and let rise until doubled in size (or overnight in the refrigerator).
- 1/4 cup butter, softened
- 4 ounces, cream cheese
- 1/2 pound powdered sugar
- 1/2 teaspoon vanilla
With an electric mixer whisk together all the frosting ingredients until smooth, then set aside.
Bake rolls at 375° for 20-25 minutes or until light brown. Cool slightly and then top with frosting.
PS. I use this frozen dough for all sorts of things including pizza crust and calzones. It’s so easy to work with!