Sweetberry Apple Butter Cinnamon Rolls with Burlap & Barrel Royal Cinnamon

Sweetberry Apple Butter Cinnamon Rolls with Burlap & Barrel Royal Cinnamon

These soft, gooey cinnamon rolls are made for a slow October morning. Sweetberry Apple Butter brings the apple flavor, and Burlap & Barrel Royal Cinnamon makes the filling warm and fragrant. Finish with cream cheese glaze and serve while warm.

Makes: 12 rolls
Hands-on time: about 25 minutes
Rising time: about 1 hour 45 minutes
Baking time: 25–30 minutes

What you’ll need

For the dough

  • 3/4 cup whole milk, warmed until it feels comfortably warm, not hot
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/4 cup unsalted butter, melted and cooled
  • 3 cups all-purpose flour, plus a little more for dusting
  • 3/4 tsp fine salt

For the filling

  • 2 tbsp unsalted butter, softened
  • 1/2 cup Sweetberry Apple Butter
  • 1/3 cup packed brown sugar
  • 2 tsp Burlap & Barrel Royal Cinnamon

For the glaze

  • 4 oz cream cheese, softened
  • 3/4 cup powdered sugar
  • 1–2 tbsp milk
  • 1/2 tsp vanilla extract

How to make them

  1. Pour the comfortably warm milk into a large bowl. Stir in the yeast and a pinch of the sugar. Leave it for 5–10 minutes, until the surface looks foamy. Stir in the rest of the sugar, the egg, and the melted butter.
  2. Mix in the flour and salt. Knead the dough on a lightly floured counter for 7–9 minutes, until smooth and stretchy. It should feel soft; dust with a little extra flour only if it sticks too much to handle.
  3. Put the dough in a lightly greased bowl, cover, and leave in a warm spot for about an hour, or until it has doubled in size.
  4. Grease a 9-by-13-inch baking dish. Stir together the brown sugar and Royal Cinnamon. Roll the dough into a rectangle about 12 by 18 inches. Spread on the softened butter, then a thin layer of apple butter, leaving a small border along one long side. Sprinkle with cinnamon sugar.
  5. Starting at the opposite long side, roll the dough into a log. Pinch the seam closed, cut into 12 rolls, and arrange them in the dish. Cover and let rise for 30–45 minutes, until puffy.
  6. Heat the oven to 350°F. Bake the rolls for 25–30 minutes, until golden and the rolls in the middle are baked through. Let them cool for 10 minutes.
  7. Beat the cream cheese, powdered sugar, vanilla, and 1 tbsp milk until smooth. Add a little more milk if needed, then spoon the glaze over the warm rolls.

Good to know: A thin layer of apple butter gives you distinct swirls without making the dough slippery. These rolls contain wheat and are not gluten-free.

Shop the featured ingredients: Sweetberry Apple Butter and Burlap & Barrel Royal Cinnamon.

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