Adams Apple Cranberry Cinnamon Rolls
I must admit, it wasn’t until long after Adams Apple Butter became official that the thought crossed my mind that it could be eaten on something other than a biscuit, piece of toast, or English muffin (my personal favorite–you know, the whole nook and cranny thing). I’ve done my research, as well as listened to many customers give serving suggestions, and it turns out apple butter is quite versatile. The Adams Apple Cranberry Butter is no different. So here we go. I think you should try this recipe! It passed with flying colors in the Adams household. This makes 10 cinnamon rolls, and you’ll have frosting left over for another batch.
- Crescent Roll Dough Sheet (or crescent rolls pressed together will work if you can’t find the dough sheet)
- 1/4 to 1/3 cup of Adams Apple Cranberry Butter or Adams Apple Butter
- 2-3 TBSP of brown sugar
- 1 tsp of ground cinnamon
- Optional: Raisins or dried cranberries
For the cream cheese frosting:
- 3 oz. softened cream cheese
- 4 TBSP softened butter
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1 TBSP milk
Preheat the oven to 375 degrees. Unroll sheet dough into one large rectangle, and spread the apple butter of your choice evenly over the dough. Sprinkle the (mixed together) brown sugar and cinnamon over the apple butter, and add a handful of raisins or dried cranberries if you wish.
Then, starting with the short side of the rectangle, roll up into a log. Place slices, cut side down, in a greased 8 x 8 baking dish (I prefer a plaid baking dish, but hey. If you don’t have one, it’s ok.)
Bake 18-20 minutes or until golden brown, and let them cool in the pan while you mix up some homemade frosting! Mix the cream cheese and butter until smooth, then whisk in the powdered sugar, vanilla, and milk. Frost those babies up and enjoy!