Apple Butter Cinnamon Rolls

Apple Butter Cinnamon Rolls

Breakfast becomes exciting with these easy-prep, no-yeast cinnamon rolls. They’re ready in just 45 minutes from start to finish.


Servings: makes 24 servings


7 1/2 cups all-purpose flour

6 Tbsp. sugar

1 Tbsp. baking powder

1 1/2 tsp. baking soda

1 1/2 tsp. salt

3 cups buttermilk

3/4 cup MUSSELMAN’S® Premium Apple Butter

3/4 cup unsalted butter, melted

as needed non-stick baking spray


1 cup MUSSELMAN’S® Premium Apple Butter

1 cup light brown sugar

6 Tbsp. granulated sugar

1 Tbsp. ground cinnamon


12 oz. cream cheese, softened

3 cups powdered sugar

6 Tbsp. MUSSELMAN’S® Premium Apple Butter


  1. Preheat oven to 425°F conventional or 375°F convection. In a large mixing bowl equipped with paddle attachment, whisk together flour, sugar, baking powder, baking soda and salt. Add buttermilk, apple butter and melted butter. Beat on low until a soft dough forms, about 2–3 minutes
  2. For ease of handling, divide dough in half (each portion should weigh approximately 38 oz.). Remove one portion of dough to floured surface, keeping other half covered. Knead dough for about 2 minutes with floured hands (dough will be fairly sticky). Pat or roll out dough to a 10" x 18" rectangle, sprinkling more flour on the surface as needed.
  3. Spread 1/2 cup apple butter over dough, spreading nearly to the edge. In a small bowl, combine sugars with cinnamon. Sprinkle half of sugar mixture over apple butter.
  4. Roll up dough tightly from the long side, using a bench scraper if necessary.  Trim ends; slice dough into 12 pieces. Repeat with remaining portion of dough.
  5. Place rolls cut side down into two 9" x 13" baking pans that have been coated with baking spray. Bake for 15–20 minutes or until rolls are golden brown. Remove to wire rack; cool slightly.
  6. In a small bowl, beat together cream cheese, powdered sugar and apple butter until creamy. Spread glaze evenly over rolls.

100% American grown apples.

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