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1
Combine the flour, 1 Tbsp. sugar, 1/2 tsp. cinnamon and salt in a stand mixer using the paddle attachment. Mix until just combined.
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2
Add the butter and cream cheese to the bowl on low speed. Mix until the dough comes together.
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3
Turn dough out onto a large piece of plastic wrap and form into a rectangle shape. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours up to overnight.
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4
Remove dough from the refrigerator when ready to bake, cut into two even pieces. Roll each piece of dough into a 12x4 inch rectangle between two pieces of parchment paper.
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5
Spoon 1/4 cup of the apple butter onto each rectangle of dough and spread evenly leaving a border of about 1/3 inch of bare dough around the perimeter.
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6
Sprinkle the chocolate chips evenly over the apple butter on each piece of dough.
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7
Roll the dough, working with the long end and rolling towards you creating a 12 inch log. Place seam side down on parchment paper and chill in the freezer for 15 minutes.
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8
Meanwhile, preheat the oven to 350 degrees F. Combine the remaining 1 Tbsp. sugar, 1/4 tsp. cinnamon, nutmeg and cloves in a small bowl.
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9
Remove dough from the freezer, brush each log with milk then evenly sprinkle with the spice mixture.
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10
Slice into 1 inch pieces using a sharp knife and place seam side down on a parchment lined baking sheet.
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11
Bake for 20-22 minutes or until golden brown around the edges.
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12
Transfer to a wire rack to cool, and store in an airtight container.
