Amish Apple Butter Breakfast Rolls With Vanilla Glaze

Quick Recipe Version (TL;DR)

Amish Apple Butter Breakfast Rolls are soft, pillowy yeast rolls filled with spiced apple butter and brown sugar, then finished with a light vanilla glaze. This Amish-inspired recipe makes a cozy breakfast treat or afternoon snack.

• Yield: 12 rolls; 12 servings
• Prep Time: 30 minutes active
• Cook Time: 25 minutes
• Total Time: 2 hours 40 minutes, including 95 minutes rising and 10 minutes cooling

Quick Ingredients

• Dough: 1 cup whole milk, 2 1/4 teaspoons active dry yeast, 1/4 cup granulated sugar, 1 large egg, 4 tablespoons unsalted butter, 4 cups all-purpose flour, and 1 teaspoon fine salt.
• Filling: 2 tablespoons softened unsalted butter, 1 cup thick apple butter, 1/3 cup packed light brown sugar, and 2 teaspoons ground cinnamon.
• Glaze: 3/4 cup powdered sugar, 2 tablespoons whole milk, and 1 teaspoon vanilla extract.
• For shaping and the pan: 2 tablespoons all-purpose flour and 1 teaspoon softened unsalted butter.

Do This

• 1. Warm the dough milk to 105–110°F (41–43°C). Stir in the yeast and 1 teaspoon of the measured granulated sugar; let stand for 5 minutes.
• 2. Add the remaining granulated sugar, egg, melted and cooled dough butter, flour, and salt. Knead for 8 minutes, until smooth and slightly tacky.
• 3. Cover and let rise in a warm spot for 60 minutes, or until doubled.
• 4. Roll into a 16-by-12-inch rectangle. Spread with the filling butter and apple butter, then sprinkle with the brown sugar mixed with cinnamon.
• 5. Roll up from a long side, cut into 12 rolls, and arrange in a buttered 9-by-13-inch baking pan. Cover and rise for 35 minutes, until puffy.
• 6. Bake at 350°F (177°C) for 25 minutes, until golden and the center rolls reach 190°F (88°C).
• 7. Cool for 10 minutes. Whisk the glaze ingredients together, drizzle over the warm rolls, and serve.

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Why You’ll Love This Recipe

• Soft, homemade bread: Milk, butter, and an egg give the rolls a tender, pillowy crumb.
• Rich apple flavor: Thick apple butter brings concentrated, slow-cooked apple flavor without peeling or chopping fresh fruit.
• Cozy cinnamon swirls: Brown sugar and cinnamon make a fragrant filling with lightly caramelized edges.
• Easy to plan ahead: Shape the rolls the night before and bake them fresh in the morning.

Grocery List

• Produce: None needed; this recipe uses prepared apple butter rather than fresh apples.
• Dairy: Whole milk, unsalted butter, and 1 large egg from the dairy and egg aisle.
• Pantry: All-purpose flour, active dry yeast, granulated sugar, thick apple butter, light brown sugar, ground cinnamon, powdered sugar, fine salt, and vanilla extract.

Full Ingredients

For the Dough

• 1 cup (240 ml) whole milk, warmed to 105–110°F (41–43°C)
• 2 1/4 teaspoons (7 g) active dry yeast, equivalent to one standard packet
• 1/4 cup (50 g) granulated sugar, divided
• 1 large egg, at room temperature
• 4 tablespoons (57 g) unsalted butter, melted and cooled until lukewarm
• 4 cups (500 g) all-purpose flour, spooned into the measuring cup and leveled, or weighed
• 1 teaspoon (6 g) fine salt

For the Apple Butter Filling

• 2 tablespoons (28 g) unsalted butter, softened
• 1 cup (270 g) thick apple butter, at room temperature
• 1/3 cup (67 g) packed light brown sugar
• 2 teaspoons ground cinnamon

For the Light Vanilla Glaze

• 3/4 cup (90 g) powdered sugar
• 2 tablespoons (30 ml) whole milk
• 1 teaspoon (5 ml) vanilla extract

For Shaping and Preparing the Pan

• 2 tablespoons (16 g) all-purpose flour, reserved for lightly dusting the work surface; use only as much as needed
• 1 teaspoon (5 g) softened unsalted butter, for greasing the pan

Step-by-Step Instructions

Step 1: Wake up the yeast

Warm the 1 cup of milk to 105–110°F (41–43°C), checking with a thermometer. Pour it into a large mixing bowl or the bowl of a stand mixer. Stir in the yeast and 1 teaspoon taken from the measured 1/4 cup of granulated sugar. Let stand for 5 minutes, until the surface looks foamy. If there is no bubbling or foam, start again with fresh yeast before adding the other ingredients.

Step 2: Mix and knead the dough

Add the remaining granulated sugar, egg, melted and cooled butter, flour, and salt. Stir until a shaggy dough forms. Knead with a dough hook on medium-low speed for 8 minutes, or knead by hand on a lightly floured surface for 8–10 minutes.

The finished dough should be smooth, elastic, and slightly tacky, not stiff or dry. It should pull away from most of the bowl while remaining a little soft at the bottom. If kneading by hand, use a little of the reserved dusting flour to prevent sticking, rather than adding large handfuls.

Step 3: Let the dough rise

Shape the dough into a ball and place it back in the mixing bowl. Cover with a clean, lightly damp kitchen towel or reusable bowl cover. Let rise in a draft-free spot around 75–80°F (24–27°C) for 60 minutes, or until doubled in size.

Rising times depend on room temperature. If your kitchen is cool, allow extra time; the dough’s size matters more than the clock.

Step 4: Prepare the pan and filling

While the dough rises, grease a 9-by-13-inch (23-by-33-cm) baking pan with the 1 teaspoon of softened butter. In a small bowl, mix the brown sugar and cinnamon until evenly combined. Keep the filling butter and apple butter separate so they can be spread in layers.

The apple butter should be thick enough to hold a spoon trail without immediately flowing back together. If yours is runny, simmer it gently in a small saucepan, stirring frequently, until thickened. Cool completely, then measure the required 1 cup before using.

Step 5: Fill, roll, and slice

Gently press down the risen dough to release large air bubbles. Turn it onto a lightly floured surface and roll into a 16-by-12-inch (41-by-30-cm) rectangle, with a long side facing you.

Spread the 2 tablespoons of softened filling butter over the dough, leaving a 1/2-inch border around the edges. Spread the apple butter evenly over the butter, then sprinkle with the cinnamon-brown sugar mixture.

Starting with the long side closest to you, roll the dough into a snug 16-inch log without squeezing out the filling. Pinch the seam closed and position it underneath. Cut into 12 equal rolls, each approximately 1 1/3 inches wide, using a sharp serrated knife or unflavored dental floss. Arrange cut-side up in the prepared pan in 3 rows of 4.

Step 6: Give the rolls their second rise

Cover the pan loosely and let the rolls rise for 35 minutes in a warm, draft-free spot. They should look noticeably puffy, with the gaps between them becoming smaller. If they still look compact, continue rising until a gentle fingertip indentation springs back slowly.

During the final 15 minutes of rising, preheat the oven to 350°F (177°C) with a rack in the center.

Step 7: Bake until fluffy and golden

Uncover the rolls and bake for 25 minutes. The tops should be golden, the outer edges lightly caramelized, and the center rolls fully set. For the most reliable check, insert an instant-read thermometer into the bread portion of a center roll, avoiding the apple butter swirl; it should register 190°F (88°C).

If the center is not ready, bake in additional 3-minute intervals. If the tops brown too quickly, loosely tent the pan with foil. Set the pan on a cooling rack and let the rolls cool for 10 minutes before glazing.

Step 8: Drizzle with vanilla glaze

Whisk the powdered sugar, 2 tablespoons milk, and vanilla extract in a small bowl until smooth. The glaze should fall from the whisk in a thin ribbon.

Drizzle over the warm rolls so a little glaze settles into the swirls while the rest remains visible on top. Serve warm, lifting the rolls out with a small spatula to keep the tender bottoms intact.

Pro Tips

• Choose apple butter, not applesauce: Apple butter is more concentrated and gives a deeper flavor. Thin applesauce can make the filling watery and the centers gummy.
• Measure flour carefully: A kitchen scale is especially helpful for soft yeast dough. Too much flour is the most common cause of dense rolls.
• Keep the filling butter soft, not melted: Softened butter spreads easily and helps keep the apple butter in place while you roll.
• Slice without flattening: Slide unflavored dental floss beneath the log, cross the ends over the top, and pull to make a clean cut.
• Check the middle rolls: The outer rolls can look finished before the centers are baked through. A thermometer takes out the guesswork.

Variations

• Apple-walnut rolls: Scatter 1/2 cup (60 g) finely chopped walnuts over the cinnamon-brown sugar layer before rolling.
• Maple-vanilla glaze: Replace 1 tablespoon of the glaze milk with 1 tablespoon pure maple syrup, keeping the remaining ingredients unchanged.
• Extra-spiced filling: Add 1/4 teaspoon ground ginger and 1/8 teaspoon ground nutmeg to the cinnamon-brown sugar mixture.

Storage & Make-Ahead

Store: Once completely cool, keep the rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm an individual roll in the microwave for 15–20 seconds to soften the crumb.

Make ahead: After arranging the sliced rolls in the pan, cover tightly and refrigerate immediately for up to 12 hours, instead of completing the second rise at room temperature. The next morning, uncover and loosely cover again, then let stand in a warm spot for 60–90 minutes, until puffy. Bake and glaze as directed. This overnight method adds refrigeration time to the listed total time.

Freeze: Freeze fully cooled, unglazed rolls in an airtight container for up to 2 months. Thaw overnight in the refrigerator. Reheat covered with foil at 300°F (149°C) for 15 minutes, or until warm throughout, then add freshly mixed glaze.

Nutrition (per serving)

Estimated values for 1 glazed roll, based on 12 rolls and sweetened apple butter. Values vary with the brand of apple butter and the amount of dusting flour used.

Calories: 350 kcal | Carbs: 61g | Protein: 6g | Fat: 8g | Saturated Fat: 4.5g | Fiber: 2g | Sugar: 26g | Sodium: 215mg | Cholesterol: 34mg