Pre-heat oven to 375F / 190C. Line a 9 inch (23 cm) baking pan with parchment paper, then butter the paper and sprinkle the brown sugar on top. Set aside.
FOR THE DOUGH
In a small bowl beat together the yogurt and egg.
In a large bowl whisk together the flour,k sugar, baking powder, baking soda and salt. Add the chopped or grated cold butter and combine until it resembles coarse crumbs.
Add the yogurt mixture to the flour mixture (if very sticky then add 1-2 tablespoons extra of flour, the dough should be slightly sticky) and mix with a fork or spatula to form a soft dough (do not over mix).
Move to a lightly floured flat surface and pat into a large rectangle, then roll out with a floured rolling pin to an 11×8 inch (28x20cm) rectangle. Spread the top of the dough with the apple butter. Roll up from the long end, pinch the edges to seal the dough. Cut into 9 slices.
Arrange the slices cut side down on the prepared pan. Bake for approximately 20-25 minutes, until golden or a toothpick comes out clean or with a couple of crumbs attached. Remove from the pan and let cool to warm on a wire rack, then spread with the frosting if desired and serve. Enjoy!
FOR THE FROSTING
In a small bowl combine powdered sugar, vanilla and maple syrup if it is too thick add ½ tablespoon of milk, mix until smooth.
Notes
Since this is no yeast dough it is important not to overmix the dough otherwise your rolls may turn out flat and dense.Apple butter is more concentrated and more spiced than apple sauce. It’s thick like butter and has a smooth texture.Store covered with foil or in an airtight container at room temperature or in the refrigerator for up to 3 days. Warm individual rolls in the microwave until heated through.To freeze, it is best to freeze without the frosting, cool the cinnamon buns completely then wrap individual rolls in plastic wrap and store in a freezer safe bag. Thaw in the refrigerator and reheat to desired temp.