Soft, pillowy yeast rolls swirled with apple butter and cinnamon, baked until golden and glazed with cream cheese icing.
Milk temperature is critical: too hot (above 120°F) kills yeast; too cold slows rising. Use an instant-read thermometer or test with your inner wrist. First rise can be done in a warm spot (oven with light on, or near a sunny window) to speed up to 60 minutes.
Make-ahead: prepare dough through shaping, cover tightly, and refrigerate up to 12 hours. Let come to room temperature and rise 30 minutes before baking. Do not skip the second rise after shaping; rolls need 30–45 minutes to puff so they bake tender, not dense.
Ingredients
Scale
Measurement units
- 1 cup whole milk
- 2 ¼ tsp active dry yeast (one 0.25 oz packet)
- ½ cup granulated sugar
- 6 tbsp unsalted butter
- 2 large eggs
- 4 ½ cups all-purpose flour
- 1 tsp kosher salt
- ¾ cup apple butter
- 2 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 0.125 tsp ground ginger
- 2 tbsp unsalted butter (for filling)
- 4 oz cream cheese
- 2 tbsp unsalted butter (for icing)
- 1 ½ cups powdered sugar
- ½ tsp vanilla extract
- 2 tbsp whole milk (for icing)
Ingredients
Scale
Measurement units
- 1 cup whole milk
- 2 ¼ tsp active dry yeast (one 0.25 oz packet)
- ½ cup granulated sugar
- 6 tbsp unsalted butter
- 2 large eggs
- 4 ½ cups all-purpose flour
- 1 tsp kosher salt
- ¾ cup apple butter
- 2 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 0.125 tsp ground ginger
- 2 tbsp unsalted butter (for filling)
- 4 oz cream cheese
- 2 tbsp unsalted butter (for icing)
- 1 ½ cups powdered sugar
- ½ tsp vanilla extract
- 2 tbsp whole milk (for icing)
Instructions
Bloom the yeast
Pour 1 cup warmed milk into a large bowl and sprinkle active dry yeast (2 ¼ teaspoon) over it.
Let sit for 5 minutes until foamy.
Equipment: large mixing bowl
Mix the dough
Stir granulated sugar (½ cup) and 6 tbsp melted butter into the yeast mixture.
Beat in 2 eggs one at a time until fully incorporated.
Add all-purpose flour (4 ½ cup) and kosher salt (1 teaspoon); mix until a shaggy dough forms.
Equipment: stand mixer with dough hook
Knead the dough
Knead dough in the bowl or on a floured counter for 8–10 minutes (or use a stand mixer with dough hook on medium speed for 5–6 minutes) until smooth, elastic, and slightly tacky.
The dough should pull away from the bowl sides but still stick slightly to the bottom.
Equipment: stand mixer with dough hook, large mixing bowl
First rise
Shape dough into a ball, place in a lightly oiled bowl, and cover with a damp kitchen towel or plastic wrap.
Let rise in a warm place for 60–90 minutes until doubled in size.
Equipment: large mixing bowl, stand mixer with dough hook
Prepare the filling
In a small bowl, whisk together ground cinnamon (2 ½ teaspoon), ground nutmeg (¼ teaspoon), and ground ginger (0.13 teaspoon).
Equipment: large mixing bowl
Shape the rolls
Turn dough out onto a lightly floured surface and gently press into a 16x12 inch rectangle (use a rolling pin if needed).
Spread 2 tbsp softened butter evenly over the dough, leaving a 0.5 inch border on all sides.
Spread apple butter (¾ cup) over the butter in an even layer.
Sprinkle the cinnamon-spice mixture evenly over apple butter (¾ cup).
Equipment: rolling pin, stand mixer with dough hook, 9x13 inch baking dish
Roll and cut
Starting from the long side closest to you, roll the dough tightly into a log, sealing the seam by pinching as you go.
Using a sharp knife, cut the log into 12 equal pieces (about 1.5 inches wide each).
Equipment: sharp knife, stand mixer with dough hook, 9x13 inch baking dish
Second rise
Arrange rolls cut-side up in a 9x13 inch baking dish, spacing them about 1 inch apart.
Cover with a damp towel or plastic wrap and let rise in a warm place for 30–45 minutes until puffy and nearly touching.
Meanwhile, preheat oven to 350°F.
Equipment: 9x13 inch baking dish, oven
Bake the rolls
Bake uncovered for 30–35 minutes until golden brown on top and an instant-read thermometer inserted into the center of a roll reads 190°F.
Make the icing
While rolls bake, beat 4 oz softened cream cheese (4 oz) and 2 tbsp softened butter together until smooth and creamy.
Gradually add powdered sugar (1 ½ cup), vanilla extract (½ teaspoon), and 2 tbsp milk, beating until light and spreadable.
Finish and serve
Remove rolls from oven and let cool in the baking dish for 5 minutes.
Spread or drizzle the cream cheese icing generously over the warm rolls.
Serve warm or at room temperature.
Equipment: oven, 9x13 inch baking dish
Before you cook
Cook notes
- • Milk temperature is critical: too hot (above 120°F) kills yeast; too cold slows rising. Use an instant-read thermometer or test with your inner wrist.
- • First rise can be done in a warm spot (oven with light on, or near a sunny window) to speed up to 60 minutes.
- • Do not skip the second rise after shaping; rolls need 30–45 minutes to puff so they bake tender, not dense.
- • Rolls are done when the internal temperature reaches 190°F or when they spring back slowly when poked.
- • Icing is best applied while rolls are still warm so it melts slightly into the crevices.
- • Make-ahead: prepare dough through shaping, cover tightly, and refrigerate up to 12 hours. Let come to room temperature and rise 30 minutes before baking.
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