Cinnamon Apple Rolls (Print Version)

# Ingredients:

→ Apple Cider Reduction

01 - 3 cups of freshly pressed apple cider

→ Apple Cider Dough

02 - 1 cup of whole milk, warmed to around 110°F
03 - 2¼ teaspoons of active dry yeast
04 - 1 teaspoon of sugar to activate the yeast
05 - 4¾ cups of all-purpose flour, measured accurately by spooning and leveling
06 - 2½ teaspoons of cinnamon, ground
07 - ½ teaspoon of nutmeg, ground
08 - ¼ teaspoon of allspice, ground
09 - 1½ teaspoons of salt
10 - 2 tablespoons of regular granulated sugar
11 - 2 large eggs, beaten
12 - ½ cup of unsalted butter, soft enough to spread easily
13 - ½ tablespoon of vanilla essence
14 - ¼ cup of your apple cider concentrate

→ Apple Butter Filling

15 - ½ cup of softened unsalted butter
16 - 1 cup of soft light brown sugar, firmly packed
17 - 1½ tablespoons of cinnamon, ground
18 - 1 teaspoon of nutmeg, ground
19 - ¼ teaspoon of allspice, ground
20 - Just a pinch of salt
21 - ⅓ cup of apple butter
22 - ¼ cup of heavy cream, brought to room temp (to pour between the dough rolls)

→ Apple Cider Cream Cheese Frosting

23 - 6 tablespoons of soft unsalted butter
24 - 6 ounces of cold cream cheese
25 - 1½ cups of powdered sugar, sifted
26 - ¼ cup of apple cider concentrate

# Instructions:

01 - Pour apple cider into a saucepan and gently simmer over medium-low heat, stirring once in a while. Let it cook for about 20-30 minutes until it thickens into ½ cup. Let it cool completely before using.
02 - Combine warm milk, yeast, and the teaspoon of sugar in a small dish. Wait 10 minutes until you see it get foamy. In the bowl of a stand mixer, whisk together the flour, spices, salt, and 2 tablespoons of sugar. Add in whisked eggs, softened butter, vanilla, and finally the yeast mixture along with ¼ cup cider concentrate. Switch to the dough hook and knead for 7-10 minutes until the dough ball feels springy and smooth.
03 - Move the dough into a greased bowl, cover it with plastic wrap or a towel, and let it rest in a warm spot until it puffs up and doubles in size. This will take 1 to 1½ hours.
04 - While waiting for the dough to rise, mix together the softened butter, brown sugar, spices, a little salt, and apple butter in a small dish. Mix well until smooth.
05 - Prepare a 9x13 inch baking dish by greasing it. Once the dough is risen, punch it down and roll it flat on a floured counter into an 18x12 inch rectangle about ¼ inch thick. Spread the filling evenly across the dough, tightly roll it into a log starting at the closest end. Trim off the ends and cut into 12 pieces, each about 1½ inches wide. Use unflavored floss or a sharp knife to cut cleanly.
06 - Place the rolls into the baking dish, leave space between them, and pour the room-temperature heavy cream in the gaps. Cover with plastic wrap and let it rise somewhere warm for about an hour until they double in size again.
07 - Get your oven preheated to 350°F. Pop the risen rolls into the oven and bake for around 20-25 minutes, or until they’re golden on top.
08 - Beat the softened butter until it looks airy, then toss in the chilled cream cheese and mix them together. Slowly add the powdered sugar bit by bit on the lowest mixer speed. Add ¼ cup of your reduced apple cider and mix it in until it’s silky smooth.
09 - Let the baked rolls cool for 5 minutes, then spread the frosting all over while they’re still warm. Enjoy them fresh for the best flavor!

# Notes:

01 - You’ll be hit with cozy fall vibes thanks to the apple cider and apple butter combo in this recipe!
02 - Pouring heavy cream in between the rolls helps keep them super tender and moist when baking.
03 - The apple cider concentrate adds tons of apple flavor to both the frosting and dough.

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