Make the dough

1. In a saucepan or microwave, gently warm the milk and butter together until the butter melts completely. Check the temperature – it should feel warm to the touch, not hot.
2. Pour the warm milk-butter mixture into a bowl and sprinkle the instant yeast over it. Whisk everything together until well combined.
3. Add the flour, sugar, and salt to the wet ingredients. Use your hands or a stand mixer fitted with a dough hook to mix everything until a dough forms.
4. Crack the egg into the dough and continue kneading for 5 minutes. This will help the dough become smooth and elastic.
5. Shape the dough into a ball and place it in a clean, lightly oiled bowl. Cover the bowl and let the dough rest for 10 minutes. If the dough feels too sticky, add a tablespoon of flour at a time and knead briefly until it’s easier to handle.

Fill and Shape the Rolls

1. On a lightly floured surface, roll the dough out into a large rectangle.
2. Using a knife or spatula, smooth the apple butter over the entire rectangle of dough. If you are using chopped pecans, sprinkle them over the apple butter now.
3. To roll the Apple Butter Cinnamon Rolls, start from one of the long edges. Then, tightly roll the dough up into a log shape.
4. Lightly coat a sharp knife with non-stick cooking spray. Carefully cut the log into 6 equal-sized slices.
5. Arrange the rolls in a greased baking pan, leaving some space between them. Loosely cover the pan with plastic wrap or a clean dishcloth and let the rolls rise in a warm place until they have doubled in size. This usually takes about 45-90 minutes.While the rolls rise, preheat your oven to 375°F (190°C).

Bake the Apple Butter Cinnamon Rolls

1. While the rolls rise, preheat your oven to 375°F (190°C).
2. Once doubled in size, bake the rolls for 21-27 minutes, or until the tops are golden brown.