Fruit Butter Cinnamon Rolls
These plush, gooey cinnamon rolls showcase Bauman’s fruit butters—apple, peach, pumpkin, or whatever catches your eye at the market. The fruit butter replaces the usual layer of softened butter, infusing each swirl with concentrated flavor.
Ingredients
For the dough
- 1 cup whole milk warmed to about 110°F
- 1 packet (2 ¼ teaspoons) active dry yeast
- 2 large eggs v
- ½ cup browned butter (or unsalted butter) melted and cooled
- ⅓ cup packed dark brown sugar
- 1 teaspoon kosher salt
- 4½ cups all-purpose flour
For the filling
- 1 jar (9 ounces) Bauman’s fruit butter
- ¾ cup packed dark brown sugar
- 1 tablespoon ground cinnamon
For baking
- ½ cup heavy cream warmed
For frosting
- 8 ounces cream cheese room temperature
- 8 tablespoons unsalted butter room temperature
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
Instructions
- In the bowl of a stand mixer, combine warm milk and a pinch of the brown sugar. Sprinkle yeast over top, stir, and let sit until foamy, about 5 to 10 minutes. Add eggs, browned butter, remaining brown sugar, and salt. With a dough hook, mix in flour until a soft dough forms. Knead on medium speed for 5 minutes. Place in a buttered bowl, cover, and let rise in a warm spot until doubled, 20 minutes.
- Roll dough on a lightly floured surface into a 24×15-inch rectangle. Spread fruit butter evenly over dough, leaving a 1-inch border at the bottom. Sprinkle it with brown sugar and cinnamon. Roll up tightly from the long edge. Slice into 12 rolls, about 1 ½ inches thick. Line a 9×13-inch metal or glass pan with parchment. Arrange rolls cut-side up, 3 rows of 4. Cover and let rise until nearly doubled, about 30 minutes.
- Preheat the oven to 375°F. Warm cream slightly and pour over rolls, letting it seep into the pan. Bake until golden and cooked through, 25–30 minutes. The center roll should register 190–200°F.
- Beat cream cheese and butter until smooth. Add powdered sugar, cinnamon, and salt; beat until fluffy. Spread over warm rolls and serve.
