Warm the milk in a microwave safe bowl for 45 seconds or until milk reaches 100-110F with an instant read thermometer. 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 and wraps like a pretzle around the dough hook, while still remaining tacky enough to cling to the bottom of the bowl. Note: See blog post for in-depth details and tips.
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 and place in a warm area of the kitchen. Allow the dough to double in size about 1-1/2 hours.
Roll the dough into a rectangle measuring 10x15 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.
Cut into 8-12 equal pieces. Place in a greased skillet. Cover with plastic wrap and allow to rise a second time about 30-45 minutes.
Preheat the oven to 350F and bake for 25 minutes. Tops will be lightly golden. Continue with icing.
For the Icing:
In a medium bowl, melt together the butter and honey in a microwave using 30 second increments.
Add the remaining icing ingredients and whisk together until well combined. Drizzle over warm cinnamon rolls and serve.
Please see the blog post for more in-depth steps and tips to preparing the perfect cinnamon rolls. If you make this recipe please be sure to rate it using the star system and leave a comment. Thank you!
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