Combine milk and the margarine or butter in a microwave-safe bowl. Heat on high for one minute, then remove and stir. Continue heating in 20-second intervals, stirring in between, until butter is melted and milk is warm to the touch (not hot).

Transfer to the bowl of a mixer fitted with the dough hook. If it’s too hot, let cool for a few minutes. In a separate bowl, combine flour, sugar, and salt. Set aside.

Sprinkle yeast over the milk mixture. Stir to combine, and then add in the dry ingredients. Add egg and mix on medium-low speed until combined. Continue to knead the dough for five minutes on medium-low speed. The dough should pull away from the sides and cling to the dough hook. If it’s still sticking to the bottom, add more flour, a tablespoon at a time. Make sure the flour is fully incorporated before deciding if you need to add more.

Transfer dough to a large oiled bowl and cover with a damp towel. Let the dough rest for one hour.

Once the dough has risen considerably, transfer to a floured work surface and roll it out into a large rectangle (around 9×14 inches).

Mix the brown sugar and cinnamon together in a bowl.

Spread the apple butter all over the rolled out dough. Sprinkle it with the cinnamon and sugar mixture.

Starting from the longer side, tightly roll up the dough. Cut the log into 12 even pieces (about one inch per piece) and place into a greased 9×13 inch pan. Cover with a damp towel and let rise for an hour, or until about doubled in size.

Preheat the oven to 350 degrees Fahrenheit. Bake for 25-30 minutes, or until golden brown.

While the cinnamon rolls are baking, whisk together the apple butter glaze. Add in splashes of milk as needed, until you’ve reached the desired consistency of a thick but pourable glaze.

Pour the glaze over warm (but not hot) cinnamon rolls.