This is normally the time of year that I add pumpkin to anything and everything, but this year, I am taking a new approach to fall flavors. Apple everything.
I ended up with about 10 pounds of apples in mid September and committed to using them all without letting them go to waste. A couple pies, a few loafs of bread, and a whole lot of apple butter later, I can say I was successful. Now using up all of the apple butter is proven to be a bigger challenge.
I had a friends wedding last weekend and very much wanted to contribute something to the morning festivities of getting ready, but wasn’t sure if I was going to have time. I got back from Hawaii right before and wasn’t going to have too much time. I luckily remembered that I had a fridge full of apple butter and knew I was going to some how make cinnamon rolls with it.
These cinnamon rolls are a great make ahead breakfast, the last rise can be done overnight. I whipped them up the night before I left, and popped them in the oven as I got ready.