If you’re looking for the fluffiest of Cinnamon Buns, aka Sweet Rolls, then I’ve got you covered in the base of this dough. Add in the apple butter and you’re set with a sweet roll that has the perfect amount of acidity to cut through the fat and sugar. The perfect fall breakfast combination: Apple Butter Cinnamon Rolls!
Warm the milk in a microwave safe bowl for 45 seconds. Pour the warmed milk into the bowl of the stand mixer. Add the yeast and honey. Lightly stir and allow to sit for 5 minutes. Add the melted butter, egg plus egg yolk, and salt to the stand mixer. Combine on speed 4 using a dough hook for about 2 minutes.
One cup at a time, add in the flour. Mix until dough pulls away from the edge while still remaining tacky enough to cling to the bottom of the bowl. Transfer dough to a large buttered or greased bowl. Flip the dough around so it is covered with fat on all sides. Cover the bowl tightly with plastic wrap. Allow the dough to double in size about 1-1/2 hours.
Roll the dough into a rectangle measuring 10×15 inches on a lightly floured surface. Flip the dough frequently so as not to risk sticking to the table upon rolling.Spread the apple butter in a thin layer on the dough, leaving an inch bare at the top. Working from the bottom, roll the dough on itself upwards.