Grease a 9x13 inch baking pan with (even more) butter.
Preheat oven to 350 degrees.
Once dough has doubled in size, drop it onto a lightly-floured surface. Roll it out into a rectangle about 12x16 inches and a 1/4 inch thick. Ideally the long side of the rectangle is closest to you.
Spread the softened butter over the surface of the dough, almost to the edges.
Spread the apple butter over this (it's gonna get messy and mix together, that's fine).
Finally, sprinkle the sugar-spice-apple-walnut mixture evenly over the apple butter. You want it to almost reach the edges of the dough, but be careful not to get too close so none of your apples or walnuts spill out of your rolls and burn in the oven.
Reach up to the far end of your rectangle and delicately roll the long side down as tightly as you can. Once you're done rolling towards yourself, you should have a nice, long, hefty dough log stuffed with a lovely spiral of filling.
Using whatever tool you feel most comfortable with (I use a bench knife, some folks prefer dental floss), cut the dough log into 12 slices, each about 1 1/2 inches thick.
Carefully place each roll into the greased pan. Space them out as much as you can, but don't stress about it too much. They're supposed to be crowded.
Cover with a kitchen towel and let rest until doubled in size, again -- this should take around 30 minutes.
Pop into the oven until golden brown on top, about 20 to 30 minutes (this can vary greatly so just keep an eye out). It's a bit tricky because the filling can spill out and make the rolls look browner than they really are. Just pull the pan out to get a good look after twenty minutes and try to keep tabs.