Apple Butter Rolls

This is it. I've really done it now.

So long skinny jeans.

Goodbye mini skirts.

I've met your match. And they're delicious.

Apple Butter Rolls! This idea came to me one day and I could hardly wait to make them.

Buttery dough, filled with cinnamon and spice filled apple butter and topped with apple juice infused frosting. Do you really need more convincing? I didn't think so.

A perfect Fall breakfast that will most definitely impress!

Apple Butter Rolls

Inspired by Pioneer Woman Orange Rolls

Yield: 2 dozen rolls

Prep Time: 2 hours Total Time: 2 1/2 hours

Ingredients:

For the rolls:

-1/2 recipe of PW cinnamon roll dough found here (this is what takes the most time but I always make it a day before I want to make the rolls to save time!)

-Pint Apple Butter (this recipe is my absolute favorite! But you could buy premade at the store, too!)

-1 c. brown sugar

-1/2 c. melted, salted butter

-1/2 tsp. salt

For the icing: (this was plenty for us but it is easy to double if you need more!)

-1 lb. powdered sugar

-3 tbsp. melted butter

-1/4 c. milk

-1/4 c. apple juice

-Dash of salt

Directions:

Roll out dough into a long rectangle. Spread apple butter over the top. Pour on butter, and then sprinkle on the brown sugar evenly. Sprinkle with salt.
Beginning at the long side farthest from you, roll the dough in a long roll toward you; begin careful to keep it tucked tightly. Pinch edge to seal.
Cut rolls into 1 to 1 1/2 inch rolls and place into buttered pans. Allow to rise for at least 20 minutes.
Bake at 375 degrees for 15 to 18 minutes, or until golden brown (but not overly brown).
While baking, mix together the ingredients for the apple glaze, thinning with more milk or apple juice to make mixture thin enough to be pourable.
Immediately drizzle apple glaze over the top. Serve warm or at room temperature.

P.S. PW does a great post here on making Cinnamon Rolls, the dough and freezing them! Check it out before if you're nervous!

Enjoy!

Laura