Apple Cinnamon Rolls

Start by adding the apple cider to a sauce pan over medium-low heat. Bring it to a simmer, then let it simmer for 20-30 minutes until it has reduced down to ½ cup (120 ml), stirring occasionally. Start checking it has reached ½ cup (120 ml) at 20 minutes and add more time as necessary.
(It may take longer than 30 minutes depending on your stove.)
3 cups (720 ml) apple cider
Transfer the cider reduction to a glass measuring cup. Let it cool before using it in the rolls. Half will be used in the dough and half will be used in the frosting.

To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together. Let it sit for 10 minutes until foamy on top.
1 cup (240 ml) whole milk, warmed to about 110 degrees, 2 1/4 tsp active dry yeast, 1 tsp granulated white sugar (to bloom the yeast)
Next, in a large bowl of a stand mixer with a whisk attachment, mix the flour, cinnamon, nutmeg, allspice, salt and sugar together.
4 3/4 cups (593 g) all-purpose flour, spooned and leveled, 2 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground allspice, 1 1/2 tsp salt, 2 tbsp (25 g) granulated white sugar
To the dry ingredients add the whisked eggs, vanilla, and softened butter and mix.
2 eggs, whisked, 1/2 cup (112 g) unsalted butter, very softened, 1/2 tbsp vanilla
Add in the yeast mixture and 1/4 cup (60 ml) of apple cider reduction and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.
1/4 cup (60 ml) apple cider reduction from above
Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.

While the dough rises, make the filling by mixing the butter, brown sugar, cinnamon, nutmeg, allspice, salt and apple butter together in a small bowl.
1/2 cup (112 g) unsalted butter, very softened, 1 cup (220 g) light brown sugar, packed, 1 1/2 tbsp ground cinnamon, 1 tsp ground nutmeg, 1/4 tsp ground allspice, pinch of salt, 1/3 cup (95 g) apple butter

Grease a 9x13 inch casserole dish and set aside.
Once the dough has had a chance to rise, remove it from the bowl, punch the dough to release the air, and roll it out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about ¼ inch thick.
Next, spoon the prepared filling over the dough and spread it evenly with an offset spatula.
Roll up the dough tightly into a long log shape starting from the end closest to you. Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 ½ inches wide using unflavored floss or a very sharp knife.
Place the rolls in the prepared casserole dish and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.
1/4 cup (60 ml) heavy cream, at room temperature (for pouring in between the rolls)
Preheat the oven to 350°F about 15 minutes before the rolls are done proofing.
Once the rolls have proofed, bake for 20-25 minutes, or until golden brown.

While they bake, make the cream cheese frosting by adding the softened butter to a medium bowl and mixing it on high speed with an electric mixer until pale and fluffy.
6 tbsp (84 g) unsalted butter, very softened
Add in the cream cheese and mix until combined on medium speed.
6 oz (170 g) cream cheese, cold
Sift the powdered sugar into the mixture a little at a time and mix on low speed until all is combined.
1 1/2 cups (195 g) powdered sugar
Then add in 1/4 cup (60 ml) of apple cider reduction and combine on low then high speed until the frosting is smooth.
1/4 cup (60 ml) apple cider reduction from above
Let the rolls cool for 5 minutes, then cover the warm rolls with the cream cheese icing. Then serve!