Ingredients:

  • 1 cup (240 ml) Whole Milk, warmed to 105–115°F
  • 2 ¼ teaspoons (7g / 1 packet) Active Dry Yeast
  • 2 tablespoons (25g) Granulated Sugar
  • 4 ¼ cups (510g) All-Purpose Flour
  • ½ cup (113g) Unsalted Butter, softened to room temperature
  • ½ teaspoon (3g) Fine Sea Salt
  • 2 large (100g) Eggs, room temperature
  • ½ cup (113g) Unsalted Butter, melted and cooled slightly (for filling)
  • ½ cup (120g) High-Quality Apple Butter
  • ¾ cup (165g) Light Brown Sugar, packed
  • 2 teaspoons (10g) Ground Cinnamon
  • ½ teaspoon (2g) Nutmeg, freshly grated
  • 4 oz (115g) Cream Cheese, softened
  • 2 tablespoons (28g) Unsalted Butter, softened (for glaze)
  • 1 ½ cups (180g) Icing Sugar (Powdered Sugar), sifted
  • 3 tablespoons (45 ml) Pure Maple Syrup
  • 1 teaspoon (5 ml) Vanilla Extract
  • Pinch of Fine Sea Salt (for glaze)
  • 1–2 tablespoons (15-30 ml) Milk or Cream (as needed to thin)

Instructions:

  1. Activate the Yeast: In the stand mixer bowl, combine the warm milk, yeast, and granulated sugar. Let stand for 5–10 minutes until foamy.
  2. Add Wet Ingredients: Add the eggs, softened butter, and salt to the bowl. Mix gently until combined.
  3. Mix Dry Ingredients: Gradually add the flour, mixing on low speed until a shaggy dough forms.
  4. Knead: Switch to the dough hook and knead on medium-low speed for 8–10 minutes until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl.
  5. First Proof (Bulk Fermentation): Place the dough in a lightly oiled large bowl, turning once to coat. Cover and proof in a warm spot for 45–60 minutes, or until doubled in size.
  6. Prepare Filling: While the dough proofs, combine the brown sugar, cinnamon, and nutmeg in a small bowl.
  7. Roll Out Dough: Punch down the risen dough gently to deflate. On a lightly floured surface, roll the dough into a large rectangle (approximately 12x18 inches / 30x45 cm).
  8. Spread Layers: Brush the melted butter evenly over the entire dough surface, leaving a ½ inch border on one long edge. Spread the apple butter evenly over the melted butter layer. Sprinkle the cinnamon-sugar mixture over the top.
  9. Roll Tightly: Starting from the long edge opposite the clean border, roll the dough very tightly into a log. Pinch the seam closed.
  10. Slice: Using a sharp knife or unflavoured dental floss, slice the log into 12 even pieces (approx. 1 ½ inches / 4 cm thick).
  11. Second Proof (Final Proof): Place the rolls cut-side up in the prepared, lightly greased baking dish, leaving a small gap between them. Cover loosely and allow to proof again for 45–60 minutes, or until puffy.
  12. Preheat and Bake: Preheat oven to 375°F (190°C). Bake for 25–30 minutes, rotating the pan halfway through, until golden brown.
  13. Prepare Glaze: While the rolls cool slightly, beat the softened cream cheese and butter together until smooth. Gradually beat in the sifted icing sugar, maple syrup, vanilla extract, and salt. Add milk/cream one tablespoon at a time until the desired, pourable consistency is reached.
  14. Glaze and Serve: Allow the rolls to cool in the pan for 5–10 minutes. Generously spoon or pour the glaze over the warm rolls. Serve immediately.