Apple Butter Cinnamon Rolls
Last Updated on July 21, 2026 by Kiersten James
Soft, fluffy Apple Butter Cinnamon Rolls filled with spiced apple butter and topped with cream cheese frosting. Perfect for fall mornings and holidays.
Every fall, there’s a jar of homemade apple butter sitting in our refrigerator waiting to be spread on toast, biscuits, or warm slices of bread. But one of my favorite ways to use it is inside a pan of soft, homemade cinnamon rolls.
Instead of the traditional butter, cinnamon, and brown sugar filling, these rolls are layered with rich apple butter that melts into every swirl as they bake.
The result is everything you love about classic cinnamon rolls with an extra layer of cozy apple flavor that tastes like the best version of fall.
The dough is soft and fluffy; they’re topped with homemade cream cheese frosting, and they make the house smell incredible while they’re baking.
Whether you’re making them for a slow Saturday morning, Thanksgiving breakfast, Christmas brunch, or just because you have another jar of apple butter to use up, these rolls disappear quickly.
Why You’ll Love These Apple Butter Cinnamon Rolls
- Soft, fluffy yeast dough that’s SO easy to work with
- A delicious way to use homemade or store-bought apple butter
- Cream cheese frosting melts beautifully over the warm rolls
- Can be prepared the night before for an easy morning bake
- Perfect for fall breakfasts, holiday mornings, and family gatherings
Tips for the Best Results
- Don’t overheat the milk, or it can kill the yeast.
- Use a thick apple butter so the filling stays in place while rolling.
- Let the second rise finish completely. This is what gives the rolls their light, fluffy texture.
- Frost the rolls while they’re still warm so the icing melts into all the layers.
Frequently Asked Questions
Can I use store-bought apple butter?
Absolutely. Homemade gives the best flavor, but a good quality store-bought apple butter works well too.
Can I make these the night before?
Yes! After shaping the rolls, cover the pan and refrigerate overnight. Let them sit at room temperature while the oven preheats before baking.
Can I freeze them?
Yes. Freeze baked or unbaked rolls in an airtight container for up to three months.
What frosting is best?
Cream cheese frosting is my favorite because its slight tang balances the sweetness of the apple butter perfectly.
How to Make Apple Butter Cinnamon Rolls
Ingredients:
Cinnamon Roll Dough:
- 1 cup whole milk, warmed (about 105°F)
- 2 1/4 teaspoons (1 packet) instant or active dry yeast
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 6 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 4 1/2 cups all-purpose flour
Apple Butter Filling:
- 6 tablespoons unsalted butter, softened
- 1/3 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 3/4 cup homemade apple butter
Cream Cheese Icing:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons milk
Instructions:
Make the Dough:
Combine warm milk, yeast, and sugar in a mason jar or glass. Let stand for 5 minutes until foamy.
To the bowl of a stand mixer, add the eggs, melted butter, and salt.
Mix in the flour with a wooden spoon or large serving fork until a soft dough forms.
With the dough hook, knead for 5 minutes in the stand mixer on low speed until smooth and elastic. The dough will be soft and sticky.
Oil your hands and form the dough into a smooth round ball.
Place the dough in a greased bowl, cover with plastic wrap, and let rise for about 1 hour, or until doubled in size.
Prepare the Filling:
In a small bowl, mix the softened butter, brown sugar, and cinnamon.
*Do not mix the apple butter into this mixture.
Assemble:
Lightly flour the counter and roll dough into a rough 12×18-inch rectangle.
Spread the cinnamon butter mixture evenly over the dough.
Spread 3/4 cup apple butter over the cinnamon layer, leaving a 1/2″ border around the edges.
Roll tightly from the long side.
Cut into 12 equal rolls with a bench scraper, sharp knife, or sewing thread. Don’t worry if they look messy; they will bake up just fine!
Second Rise:
Arrange in a greased 9×13 pan. Cover and let rise 30 to 45 minutes until puffy.
Because I’m usually doing other things, I put the whole tray in the refrigerator and let it complete the second rise over 2 to 3 hours, or overnight.
Bake:
Bake at 350°F for 25 minutes, until lightly golden and the centers reach about 190°F. Do not overbake.
Frost:
Beat the softened cream cheese and butter together until smooth.
Add the powdered sugar one cup at a time on low speed with the milk and vanilla. Beat until smooth.
Spread generously over warm rolls.
Storage & Freezing:
Store leftover rolls covered in the refrigerator for up to 4 days.
Warm individual rolls in the microwave for about 20 seconds or reheat the entire pan, covered with foil, in a 300°F oven until warmed through.
These rolls also freeze beautifully for up to 3 months.
More Apple Recipes You’ll Love
- Homemade Apple Butter
- Farm Stand Apple Cider Donuts
- Apple Cinnamon Bread
- Apple Crumble
- Apple Pie Bars
- Baked Apples
- Apple Cinnamon Coffee Cake
Apple Butter Cinnamon Rolls
Soft, fluffy Apple Butter Cinnamon Rolls filled with spiced apple butter and topped with cream cheese frosting. Perfect for fall mornings and holidays.
Ingredients
Cinnamon Roll Dough:
- 1 cup whole milk, warmed (about 105°F)
- 2 1/4 teaspoons (1 packet) instant or active dry yeast
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 6 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 4 1/2 cups all-purpose flour
Apple Butter Filling:
- 6 tablespoons unsalted butter, softened
- 1/3 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 3/4 cup homemade apple butter
Cream Cheese Icing:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons milk
Instructions
- Combine warm milk, yeast, and sugar in a mason jar or glass. Let stand for 5 minutes until foamy.
- To the bowl of a stand mixer, add the eggs, melted butter, and salt.
- Mix in the flour with a wooden spoon or large serving fork until a soft dough forms.
- With the dough hook, knead for 5 minutes in the stand mixer on low speed until smooth and elastic. The dough will be soft and sticky.
- Oil your hands and form the dough into a smooth round ball.
- Place the dough in a greased bowl, cover with plastic wrap, and let rise for about 1 hour, or until doubled in size.
- Lightly flour the counter and roll dough into a rough 12×18-inch rectangle.
- Spread the cinnamon butter mixture evenly over the dough.
- Spread 3/4 cup apple butter over the cinnamon layer, leaving a 1/2" border around the edges.
- Roll tightly from the long side.
- Cut into 12 equal rolls with a bench scraper, sharp knife, or sewing thread.
Make the Dough:
Prepare the Filling:
In a small bowl, mix the softened butter, brown sugar, and cinnamon.
* Do not mix the apple butter into this mixture.
Assemble:
Second Rise:
Arrange in a greased 9×13 pan. Cover with plastic and let rise 30 to 45 minutes until puffy.
* Because I’m usually doing other things, I put the whole tray in the refrigerator and let it complete the second rise over 2 to 3 hours, or overnight.
Bake:
Bake at 350°F for 25 minutes, until lightly golden and the centers reach about 190°F.
Do not overbake.
Frost:
Beat the softened cream cheese and butter together until smooth.
Add the powdered sugar one cup at a time on low speed with the milk and vanilla. Beat until smooth.
Spread generously over warm rolls.
Storage & Freezing:
Store leftover rolls covered in the refrigerator for up to 4 days.
Warm individual rolls in the microwave for about 20 seconds or reheat the entire pan, covered with foil, in a 300°F oven until warmed through.
These rolls also freeze beautifully for up to 3 months.
