Apple Butter Cinnamon Rolls are a delicious and sweet breakfast treat for the family on fall mornings. Made with Musselman’s Apple Butter.
Preheat the oven to 425° F degrees.
In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Create a well in the center and pour in the buttermilk, 1/4 cup apple butter, and 4 Tablespoons of melted butter.
Slowly beat on low with a mixer until a soft dough forms. You can also use a fork.
Place the dough ball on a floured surface and knead a few times to make the dough more manageable. The dough is very sticky. Pat out to form a 10x14 rectangle, making sure to keep flour underneath and to keep it evenly patted out.
Spread the 6 Tablespoons of apple butter over the dough, making sure to not go all the way to the edges.
In a small bowl, mix together the brown sugar, sugar, and cinnamon and sprinkle over the apple butter.
Gently and slowly start to roll up from the shortest side. The dough may stick to your work surface, so use a butter knife to gently loosen the dough as you roll.
Cut a very small piece of each end to even it up. Cut the dough roll into 9 even pieces. Place the rolls cut side down into an 8x8 pan that has been coated with 1 Tablespoon melted butter.
Bake for 20 minutes. Remove from the oven.
Beat together the cream cheese, powdered sugar, and 2 Tablespoons of apple butter until creamy. Spread over the slightly cooled rolls. Serve immediately.