This post is brought to you by me and products from Dillman Farm. All opinions are 100% mine
I feel like I’ve expressed my LOVE for breakfast in the past.
But these Apple Butter Cinnamon Rolls are so far above and beyond breakfast they are in another league by themselves
These are definitely worth the extra time and effort. They are so gooey, sticky, and soft that you will want to eat them for every meal
They are made with some of best all-natural apple butter in town. Dillman Farm gave me some awesome products and I have to say this has got to be my favorite one. That’s what they started making over 40 years ago and let’s just say they have perfected the product! It gives these cinnamon rolls such deep flavor and works perfectly with cinnamon and warm glaze!
I usually steer clear of recipes that have excessive prep/cook time. . . I mean who has the time to prep for 45 minutes and wait to 2 hours to cook something?!? Seriously. . . I want to eat before bedtime!
However, breakfast makes me a different person. I will bend over backwards to make myself breakfast. Forget lunch and dinner, as long as I’ve had breakfast I’m set. I could eat breakfast for every meal of the day if I had to. In college and before I was married that’s pretty much what I did for a couple years. I lived on bagels, eggs and bacon for quite some time. I mean you can make a variety of meals with just those 3 ingredients. If I was splurging I’d get frozen waffles or make french toast. MMmmm…
I could have eaten them just like that, without all the sauteed apples and gooey glaze drizzled all over. My house smelled like these cinnamon rolls for days! I also noticed I was not very even in my cutting of the cinnamon rolls…but WHO CARES, they all tasted SO GOOD.
Are you a breakfast fan?
I have a few friends that just refuse to eat breakfast other than at breakfast time, I think it’s a mental thing. Ha, but seriously I would probably cry if that was somehow a rule, that you could only eat breakfast during breakfast hours. It would be a travesty
Are you a fan of breakfast for dinner? If not, WHY!?!?!
- 1/2 cup milk
- 1 packet active dry yeast
- 1/4 cup sugar
- 4 tablespoons butter, melted, plus more for brushing
- 1 large egg yolk
- 1 1/2 teaspoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 stick butter, softened (more for the pan)
- 1/2 cup Dillman Farm Apple Butter
- 1/2 cup sugar
- 2 tablespoons cinnamon
- 2 cups powdered sugar
- 6 tablespoons unsalted butter, melted
- 4 tablespoons milk
- 1/2 teaspoon vanilla
- pinch of salt
- 3 tablespoons butter
- 1 granny smith apple, peeled and chopped
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- Warm 1/2 cup water and milk until about 100-110 degrees, put yeast packet in water and add a pinch of sugar. Stir once and set aside, undisturbed, until foamy. About 5 minutes
- Whisk melted butter, egg yolk and vanilla into the yeast mixture until well combined
- In a large bowl, mix together flour, sugar, salt and cinnamon. Make a well in the center and add the yeast mixture. Stir with a wooden spoon to make a slightly sticky dough. Turn out the dough onto a highly floured surface and knead until soft and elastic. Shape into a ball
- Brush a bowl with butter and add the dough turning around to coat in the butter. Cover with plastic wrap and let rise at room temp for 1 hour
- Turn dough out onto counter and knead again to release air, reform into a ball and return to bowl. Lightly butter a piece of plastic wrap and lay it directly on the dough, cover and refrigerate at least 4 hours or overnight
- Once the dough has been prepared you can start to make the butter spread for the inside.
- Thoroughly combine softened butter with apple butter. Whisk sugar and cinnamon in small bowl.
- Butter a 9×13 baking dish
- Roll out dough into a 10 X 18 inch rectangle
- Spread butter over the dough, leaving a border on one of the long sides of the dough and top with the cinnamon sugar. Brush clean border with water and tightly roll the dough into an 18 inch log, rolling toward the clean side and pinch the seam to seal
- Using a cheese slicer or piece of thread/unflavored floss, slip under the roll and cut 1 1/2 inch pieces, making 12 rolls and place rolls in baking dish
- Cover loosely with plastic wrap and let rise in a warm spot for about an hour, until doubled in size
- Preheat oven to 350 degrees
- Uncover and bake rolls about 25-30 minutes until golden brown. Let cool 10 minutes and then pour over apples and glaze
- Sautee apples in butter, brown sugar and cinnamon until just soft, about 10 minutes
- For the glaze, whisk powdered sugar, butter, milk, vanilla and salt together until smooth