In a large bowl, combine the flour, baking powder, salt, and cinnamon. Whisk until combined.
Beat the butter and apple butter together until well combined. Add in the 1 1/2 cups sugar and beat until fluffy, about three minutes. Add in the vanilla and then eggs, one at a time.
Slowly add in the flour mixture while beating on low. Beat until just combined, scraping down as necessary.
Chill the dough for 20 minutes. Preheat your oven to 350 degrees. Prepare baking pans with silicon mats or parchment paper.
Roll the chilled dough around the Rolos, one for each cookie, to make a dough ball about 1 1/2 inches in diameter.
Bake two inches apart for 10 to 12 minutes or until the edges of the cookies just turn golden brown. Allow the cookies to cool on the baking sheet for two minutes and then carefully remove them to a cooling rack until completely cooled. Store in an airtight container.
You should be able to push a finger into the butter easily but not all the way through.
Apple Butter is found in the grocery store near the jelly.