Ingredients
Method
- Activate the yeast: In the bowl of a stand mixer fitted with a dough hook, combine the warm milk and 1 tablespoon of the sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy. If it doesn't foam, your yeast is dead; start over.
- Mix the wet ingredients: Add the remaining ½ cup of sugar, softened butter, eggs, salt, and 1 tablespoon of apple butter to the yeast mixture. Beat on medium-low speed for about 1 minute until well combined and smooth.
- Knead the dough: Gradually add flour, one cup at a time, mixing on low. Once the dough begins to pull away from the sides of the bowl, increase speed to medium-high and knead for 5-7 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky. If it sticks too much, add more flour sparingly; if it’s dry, add a teaspoon of water.
- First rise: Transfer the dough to a lightly greased bowl, turning once to coat. Cover with plastic wrap or a damp towel. Let it rise in a warm place for 1-2 hours, or until doubled in size.
- Prepare the filling: While the dough rises, mix the remaining apple butter, softened butter, sugar, and cinnamon in a small bowl until smooth. Set aside.
- Shape the rolls: Punch down the risen dough to release air. Divide it into two equal halves on a lightly floured surface. Roll each half out into a large rectangle (approx. 10x15 inches). Spread the apple butter mixture evenly over both rectangles, leaving a small border at the edges.
- Roll and slice: Starting from the long edge, tightly roll each rectangle into a log. Use dental floss or a sharp serrated knife to cut each log into 9-12 equal pieces. This creates individual rolls with distinct layers of filling.
- Second rise: Arrange the rolls cut-side up in two greased 9x13 inch baking pans, spacing them slightly apart. Cover loosely and let them rise again for 30-45 minutes until puffy and nearly touching. Preheat your oven to 350°F (175°C) during the last 15 minutes of this rise.
- Bake: Bake at 350°F (175°C) for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom. The internal temperature should reach 190°F (88°C).
- Cool and serve: Let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm.
Nutrition
Notes
The trick is using store-bought apple butter instead of making your own; it saves hours and adds consistent flavor. You get those soft, pillowy textures with a hint of spice that disappears into the dough, leaving only a tender crumb. It’s rich enough for holidays but simple enough for any dinner.