Apple butter cinnamon rolls are all the flavors of fall rolled into an easy, make-ahead breakfast treat. Steel cut oats add nutty sweetness to the dough that’s filled with a spicy apple butter. Finally, the entire thing is topped with a thick and creamy maple butter glaze.
For this recipe you’ll need: Bob’s Red Mill Steel Cut Oats (or Old Fashioned Rolled Oats), honey, butter, salt, yeast, bread flour, Bob’s Red Mill Vital Wheat Gluten, raisins (optional), apple butter, sugar, cinnamon, powdered sugar, maple syrup, vanilla, pecans
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Back to school all ready?
It’s always hard to see the kids start up the school year again. The house is too quiet and the dogs wander from room looking for them. I even have to make my own coffee. It’s a struggle, y’all.
Two kids switched schools a few days before the first day making this year even more chaotic than usual. In fact, the school that they switched to started the week before. We ran around in pouring rain for two days solid trying to get the required uniforms. Of course they were completely different than the uniforms we had from the previous school. It was literally raining so hard that the streets were flooded and we were soaking wet by the time we got home.
But we made it. The kids are all in their respective schools and my college daughter starts her sophomore year tomorrow. Hopefully things will slow down a little (ha!) and life will be just a little boring. We’ll see.
I homeschooled for so many years (1991 to 2012) that I got used to my kids having three hot meals a day. Since the pace of our day was entirely controlled by us breakfast was often pancakes or cinnamon rolls. When my youngest four kiddos started public school all of that changed and, oh the horror!, those boxes of mass produced cereal began to appear on the pantry shelves. It was quick and it was easy but it was definitely hard to get used to.
I’ll be totally honest — the kids eat a lot of cereal now. It’s kind of funny because my older kids rarely had cereal and thought it was a treat. My mom gift wrapped boxes of their favorites and give them as Christmas presents. Cereal was that rare and special in my house. Now we go through several boxes of cereal a week because mornings are too rushed for a leisurely breakfast.
This overnight apple butter cinnamon rolls recipe allows me to make a special breakfast without causing even more chaos. I normally use old fashioned rolled oats but this time I decided to use the Bob’s Red Mill Steel Cut Oats to give the dough a little more texture. I liked the flavor and texture so much I ‘ll probably do it this way from now on. The dough has that nutty, oatmeal flavor but it’s light and fluffy with the chewy steel cut oats suspended in the sweet dough. If your family likes raisins you can even knead some raisins into the dough for added sweetness and nutrition.
You can bake these and freeze them or you can make the rolls the night before and let them rise in the refrigerator overnight then bake them in the morning. Either way works fine.
When I bake them and then freeze them I like to put a tablespoon or so of the glaze in a snack bag and then put the glaze and cinnamon roll in a quart sized freezer bag. That way the kids can just have to grab the roll from the freezer and warm it up in the microwave. The glaze thaws pretty fast under hot water. If you use a snack bag the kids can just cut a corner off the bag and squeeze the glaze over the warm cinnamon roll. No mess!
I’ve been a fan of Bob’s Red Mill products for a long time. The oats are kiln roasted which gives them a unique flavor. Although I could eat oatmeal every single day (if it was only low carb) my kids are not big fans. Luckily, oats are versatile — if you only think of hot cereal when you see the word oatmeal you’re missing out!
Use either rolled oats or steel cut oats in this recipe. The process for making the dough is the same either way. The difference is that rolled oats are rolled flat and have less texture than the steel cut oats, which are chopped so that they retain some natural chewiness.
These apple butter cinnamon rolls have the perfect flavor for fall. The nutty sweetness of the oats, the spicy apple filling, and the maple butter glaze makes any breakfast special. Best of all, even dyed in the wool oatmeal haters love these rolls!
AND… get some great coupons to get you started at Bob’s Red Mill website!
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Apple Butter Cinnamon Rolls Recipe
- 1 cup boiling water
- 1 cup Bob's Red Mill Steel Cut Oats
- 1/2 cup honey
- 1/4 cup unsalted butter
- 2 teaspoons kosher salt
- 1 tablespoons active dry yeast
- 1/4 cup 110F water
- 3 1/2 cups to 4 1/2 bread flour
- 1/3 cup Bob's Red Mill vital wheat gluten
- 1 cup raisins optional
- 1/2 cup Apple Butter
- 1/2 cup sugar
- 2 tablespoons cinnamon
- 3 cups powdered sugar
- 1/2 cup melted butter
- 1/3 cup real maple syrup
- 1 teaspoon vanilla
- 1/4 teaspoon of fine sea salt or to taste
- 1 cup chopped pecans optional
In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt.
Let stand for 1 hour.
In a small bowl, dissolve yeast in warm water with a teaspoon of the honey added.
Let stand until foamy, about 10 minutes.
Pour the yeast mixture into the oat mixture.
Add the combination to the bowl of a stand mixer with the dough hooks attached..
Add 1 cup of flour and the gluten.
Mix well on low.
Stir in the remaining flour, 1/2 cup at a time, continuing to beat on low.
Add in the raisins if using.
When the dough has pulled together turn the mixer to the manufacturers recommended speed for kneading and knead 8 to 10 minutes (20 minutes by hand).
The dough will be smooth and elastic but still slightly sticky.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled - about 1 hour 15 minutes.
Deflate the dough and turn it out onto a lightly floured surface.
Divide the dough into two equal pieces.
Mix the sugar and cinnamon together and set aside.
Roll one piece of dough out to a rectangle about 1/2 inch thick.
Spread with half the apple butter.
Sprinkle with half the sugar and cinnamon mixture.
Roll up tightly and cut into 6 rolls, laying each roll on the baking sheet cut side down.
Repeat with the other half of dough and ingredients.
Cover with a towel and let rise until doubled, about 30 minutes or cover with plastic wrap and let rise in the refrigerator overnight.
Preheat an oven to 350 degrees F .
Bake in the preheated oven for about 30 minutes or until golden brown.
Remove from the oven.
If you are going to freeze them don't put the glaze on until serving time.
Mix the powdered sugar, butter, maple syrup, vanilla, and sea salt in a bowl until smooth.
Spoon on warm rolls.
Sprinkle with pecans if desired.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.