This recipe makes two pans of Apple Butter Cinnamon Rolls. If you choose to freeze one to bake later, thaw the rolls to room temperature before baking.
1 recipe Faster Yeast Rolls (or frozen bread dough)
6 Tbsp butter, melted and cooled
1 cup apple butter
1/4 cup sugar
2 tsp cinnamon
3 cups powdered sugar
1/4 cup melted butter
2 tsp vanilla extract
3 Tbsp milk, or as needed
1. Preheat the oven to 425°. Mist two 10 inch pie pans or 9 inch square baking dishes with cooking spray.
2. Prepare one recipe of Faster Yeast Rolls (or thaw 2 loaves of frozen grocery store bread). Divide the dough in half. Turn half of the dough out onto a floured work surface and cover the other half so it doesn’t dry out. Work with one half of the dough and fillings at a time.
3. With a floured rolling pin, roll the dough into a rectangle about 15 by10 inches with the long side facing you.
4. Leaving a top and bottom margin of about 1 1/2″ clean, spread the dough with half of the melted butter.
5. Dollop half of the apple butter over the butter and spread evenly to cover.
6. Combine the sugar and cinnamon and sprinkle half of the mixture over the apple butter.
7. Starting at the top, fold the clean edge over the filling. Working side to side, roll the dough towards yourself, stopping at the clean bottom margin. Pull the bottom of the dough up over the roll of dough and pinch to seal. Turn the dough over so the seam is at the bottom.
8. Cut the dough into 9 equal pieces, about an inch thick. Evenly space the cut rolls in one of the prepared pans.
9. Bake the rolls in the pre-heated oven for 25 to 30 minutes, or until nicely browned.
10. While the rolls are baking, prepare the icing, using only half the ingredients if you are baking one pan of the rolls and all of it for both pans.
11. In a bowl, mix together the powdered sugar, butter, and vanilla. Sprinkle in half of the milk and stir until smooth. Continue adding the milk a little at a time until you reach a fairly stiff but spreadable consistency.
12. When the rolls are done baking allow them to cool just a couple of minutes before spooning half the icing onto the center of each pan. As the icing begins to melt, steer it towards the edges of the pan, but try to avoiding it running off.
13. When the icing has settled the warm rolls are ready to serve.