Ingredients:

  • 1 cup Whole Milk (warmed to 105–115°F)
  • 2 ¼ teaspoons Active Dry Yeast (1 packet)
  • ¼ cup Granulated Sugar
  • 4 ¼ cups All-Purpose Flour (plus extra for dusting)
  • 1 teaspoon Salt
  • 6 tablespoons Unsalted Butter (melted, then cooled)
  • 2 large Eggs (room temperature)
  • ½ cup Unsalted Butter (softened, for filling)
  • ½ cup Dark Brown Sugar, packed
  • 2 teaspoons Ground Cinnamon
  • ¼ teaspoon Nutmeg (optional)
  • 1 cup Thick Apple Butter
  • 4 ounces Cream Cheese (softened, for glaze)
  • 2 tablespoons Unsalted Butter (softened, for glaze)
  • 2 cups Powdered Sugar (sifted)
  • 1 teaspoon Vanilla Extract
  • 2–3 tablespoons Heavy Cream or Milk (for glaze)

Instructions:

  1. Activate the Yeast: Warm the milk gently to 105–115°F (40–46°C). In a small bowl, combine warm milk, yeast, and a pinch of the granulated sugar. Let stand for 5–10 minutes until foamy (a proper ‘bloom’).
  2. Mix Dry Ingredients: In the bowl of a stand mixer, whisk together the flour, remaining sugar, and salt.
  3. Combine Wet Ingredients: Add the melted butter and room-temperature eggs to the activated yeast mixture. Stir gently.
  4. Knead the Dough: Pour the wet ingredients into the dry ingredients. Mix on low speed with the dough hook until combined, then increase speed to medium-low. Knead for 7–10 minutes until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl.
  5. First Rise (Bulk Fermentation): Transfer the dough to a lightly oiled bowl, turning to coat. Cover the bowl. Place in a warm, draft-free spot until doubled in size (60–90 minutes).
  6. Prepare the Filling: In a medium bowl, cream the softened butter, brown sugar, cinnamon, and nutmeg until light and fluffy.
  7. Roll the Dough: Punch down the risen dough gently. Turn it out onto a lightly floured surface. Roll into a large rectangle, approximately 12 x 18 inches (30 x 45 cm).
  8. Apply the Filling: Spread the prepared spiced butter mixture evenly over the rolled dough, leaving a ½ inch border on one long edge.
  9. Apply the Apple Butter: Gently spread the thick apple butter over the top of the spiced butter layer.
  10. Roll Tightly: Starting with the long edge opposite the clean border, roll the dough tightly into a cylinder. Pinch the seam shut firmly.
  11. Slice the Rolls: Using dental floss or a very sharp knife, cut the cylinder into 12 equal pieces (roughly 1 ½ inches thick).
  12. Set for Proofing: Place the rolls, cut side up, into the buttered 9x13 inch baking pan.
  13. Second Rise (Proofing): Cover the pan lightly. Proof in a warm place for 30–45 minutes until the rolls look puffy and nearly doubled in size. Preheat oven to 375°F (190°C) towards the end of this rise.
  14. Bake: Bake at 375°F for 25–30 minutes, or until the tops are golden brown. If the tops brown too quickly, lightly tent with foil.
  15. Cool Slightly: Remove from oven and let cool in the pan for 10–15 minutes while preparing the glaze.
  16. Make the Glaze: In a bowl, beat the softened cream cheese and butter until smooth. Gradually beat in the sifted powdered sugar and vanilla extract.
  17. Adjust Consistency: Add the heavy cream (or milk), one tablespoon at a time, until the glaze reaches a smooth, pourable consistency.
  18. Finish: Generously drizzle or spread the glaze over the warm rolls. Serve immediately.