Delicious Apple Cinnamon Rolls

Goldie Barnhart


Found this recipe many years ago going through my grandmothers recipes. She used to make these in her restaurant along with the many pies and cakes she use to make.
These rolls have that extra kick of apple with the apple butter, diced apples and an apple drizzle. Oh, the house smells so good while these bake! And oh so yummy in the tummy!

pinch tips: How to Knead Dough



12 large rolls


2 Hr 15 Min


45 Min





6-6 1/2 c
all purpose flour
2 pkg
active dry yeast
2 c
1/4 c
granulated sugar
1/4 c
butter or margarine
1 1/2 tsp


1 c
brown sugar, firmly packed
1/2 c
butter or margarine, melted
2 tsp
ground cinnamon
3/4 c
apple butter
2 c
chopped, peeled apple


1 c
sifted powdered sugar
1/4 tsp
ground, cinnamon
1 to 2 tsp
apple juice

Directions Step-By-Step

Stir together 3 cups of the flour and the yeast in a large mixing bowl; set aside.
Heat and stir milk, granulated sugar, 1/4 cup margarine or butter, and salt in a medium saucepan till warm (120º to 130º) until butter or margarine almost melts. Add to flour mixture. Add egg. Beat with electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes. Using a wooden spoon stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth and elastic ( 3 to 5 minutes). Shape dough into a ball. Place dough in a lightly greased bowl, turn once to grease the surface of dough. Cover and let rise in a warm place 45 to 60 minutes or till double in size.
For filling: combine brown sugar, the 1/2 cup margarine or butter, and the 2 teaspoons of cinnamon in a medium bowl. Stir in the apple butter and chopped apple. Set aside.
Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover and let rest 10 minutes. Grease a 13"x9"x2" pan. Roll each of dough into a 12x16 inch rectangle. Spread half of the filling down each roll evenly to with-in 1 in. of the short sides. Roll each rectangle up jelly roll style, starting from one of the short sides. Pinch seams to seal.
Cut each roll into six 2 in. slices. Place each slice cut side down, in prepared pan. Cover and let rise in a warm place for about 30 to 40 minutes or until double in size.
Bake in a 350º oven for 35 to 40 minutes or until golden brown. Cover with foil, if necessary, to prevent over browning. Cool 10 minutes. Remove rolls from pan to wire cooling rack.
Meanwhile, combine powdered sugar and the 1/4 tsp. cinnamon. Add 1 tablespoon apple juice or apple cider. Stir in additional apple juice or cider as needed to make a smooth drizzling consistency glaze. Drizzle over rolls. Serve warm. Makes 12 rolls.
NOTE: If you want more rolls from batch, then roll from long side of dough instead of short end. You will get smaller size rolls but more of them.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Fruit
Regional Style: American