Step 1: Activate the Yeast: In the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let it sit for 5-10 minutes until foamy. This confirms your yeast is active for the Apple Butter Brioche Cinnamon Rolls.
Step 2: Prepare the Dough: Add the remaining granulated sugar, eggs, vanilla extract, flour, and salt to the yeast mixture. With the dough hook attachment, mix on low speed until a shaggy dough forms, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Step 3: Knead the Dough: Increase the speed to medium-low and knead for 5 minutes. Begin adding the softened butter, one piece at a time, allowing each piece to be fully incorporated before adding the next. This slow addition helps create the rich brioche texture for your Apple Butter Brioche Cinnamon Rolls. Continue kneading for another 10-15 minutes on medium speed until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be soft and slightly sticky.
Step 4: First Rise: Transfer the dough to a lightly oiled bowl, turning once to coat. Cover tightly with plastic wrap and let rise in a warm place for 1.5 to 2 hours, or until doubled in size. Alternatively, for a deeper flavor, refrigerate overnight (8-12 hours) for a slow cold rise. This patience is key for amazing Apple Butter Brioche Cinnamon Rolls.
Step 5: Prepare the Filling: While the dough rises, combine the apple butter, granulated sugar, flour, cinnamon, and nutmeg in a small bowl. Mix until well combined. Set aside.
Step 6: Roll Out the Dough: Once the dough has risen, gently punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches. Aim for an even thickness to ensure uniform Apple Butter Brioche Cinnamon Rolls.
Step 7: Spread the Filling: Brush the melted butter over the entire surface of the dough, leaving a small border on one of the long edges. Evenly spread the apple butter mixture over the melted butter, again leaving that small border. This ensures neat Apple Butter Brioche Cinnamon Rolls.
Step 8: Roll and Slice: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam closed to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices, about 1.5 inches thick. These will become your beautiful Apple Butter Brioche Cinnamon Rolls.
Step 9: Second Rise: Arrange the rolls in a lightly greased 9x13 inch baking dish, leaving a little space between them. Cover the dish loosely with plastic wrap or a clean kitchen towel. Let them rise in a warm place for 45 minutes to 1 hour, or until puffy and almost doubled in size. Preheat your oven to 375°F (190°C) during the last 15 minutes of rising.
Step 10: Bake: Bake the Apple Butter Brioche Cinnamon Rolls for 20-25 minutes, or until golden brown and cooked through. If they start to brown too quickly, you can loosely tent them with aluminum foil. Once baked, remove from the oven and let cool slightly in the pan for 10 minutes.
Step 11: Prepare the Glaze: While the rolls cool, beat the softened cream cheese in a small bowl until smooth. Add the powdered sugar, milk (or cream), vanilla extract, and salt. Beat until smooth and creamy. If the glaze is too thick, add a tiny bit more milk; if too thin, add more powdered sugar.
Step 12: Glaze and Serve: Drizzle or spread the cream cheese glaze generously over the warm Apple Butter Brioche Cinnamon Rolls. Serve immediately and enjoy the warmth and flavor of these incredible Apple Butter Brioche Cinnamon Rolls!