Apple Butter-Pecan Cinnamon Rolls
Cinnamon Rolls are our favorite way to secretly eat dessert for breakfast. In this seasonal spin on the classic, we layer the pillowy rolls with store-bought (or homemade!) apple butter, toasted pecans and cinnamon sugar. Apple butter, if you’re not familiar, tastes like a concentrated apple sauce—no actual butter is involved! It adds a delicious tart-sweet element to the pillowy rolls.
You’ll notice in this recipe that we specifically call for rapid rise yeast. These handy packets can be dumped right in with your dry ingredients—no proofing required. If you only have active dry yeast on hand, then let the yeast “bloom” with the warm milk before combining with the remaining ingredients. Lastly, we like to use a metal baking pan for these rolls. The aluminum conducts heat faster and more evenly, so all of your cinnamon rolls cook at the same time. With thicker materials like glass or ceramic, by the time the rolls in the center are done cooking, the ones on the outside will be overcooked.