Apple Butter Cinnamon Rolls

Course Breakfast, Dessert

In small microwavable bowl, heat milk and butter for 30 seconds. Milk should be warm to the touch, but not hot. Stir in one tablespoon of sugar and instant yeast packet.
In separate bowl, sift flour, salt, and sugar together. Beat in milk and egg until a soft dough forms.
Turn dough out onto a floured surface and knead into a small ball. Allow to rest for ten minutes.
Roll out the dough into a 9”x13” rectangle. You can use a casserole dish to estimate the size.
Brush apple butter on top of the dough.
Combine cinnamon, nutmeg, all-spice, and brown sugar in a small bowl. Sprinkle on top of the apple butter.
From the long side, roll the dough up to make a log. Using a sharp knife, cut the log into 10-12 slices.
Place the rolls into a greased 9-inch round pan being careful not to overcrowd them. Cover and let rise for 1-2 hours until doubled in size.
Bake at 350F for 18-20 minutes or until tops are slightly browned.

While rolls are baking, prepare icing by combining all ingredients. Add milk one tablespoon at a time until desired consistency is reached.
Spread icing over hot rolls.

Prepare a cookie sheet with parchment paper and set aside.
In a skillet, melt butter over medium heat. Stir in walnuts, sugar, and cinnamon.
Stir occasionally until sugar starts to melt.
Once full melted, transfer walnuts to the prepared cookie sheet and spread walnuts out into a single layer.
Allow to cool and then break up any clusters into smaller pieces.
Top cinnamon rolls with walnuts.