Apple cider is a staple this time of the year and these apple cider cinnamon rolls have become one of our most loved fall traditions. If you love all things apple this recipe is a must this fall season!

Fall has finally arrived and I couldn’t be happier about it! There’s just something about this time of year that makes me so eager to bake. Maybe it’s the cooler temperatures or just the pumpkin and cinnamon flavored everything. Either way I’m all about it. I wanted to share a favorite recipe of my families with you all that I make every year around this time. I started making these cinnamon rolls a few years back when we were covered over in apples that we had picked in north Georgia. The dough of this recipe is my mother-in-laws with just a few simple changes that I’ve made and the frosting is adapted from Taste of Home. You can find the original Bread Beckers’ cinnamon roll recipe here.

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I don’t know what’s better, the taste of this frosting of the amazing cider aroma that it leaves in your house! The recipe calls for 1 cinnamon stick. I could only find half sticks at the store this month, so I used two.

Apple Cider Cinnamon Rolls

These homemade cinnamon rolls are always a proud pleaser in our home. They're the perfect sweet roll for the fall season!

Servings 12 Rolls

Ingredients

1 1/4 cups Milk
1/4 cup Apple Cider
1/3 cup Olive Oil
1/3 cup Honey
2 tsp. Salt
1 Lg. Egg (optional)
2 Tbs. Rice Bran Extract or Lecithin (optional)
1 tsp. Gluten (optional)
4-4 1/2 cups Freshly Milled Hard White Wheat Flour or Bread Flour
1 Tbs. Yeast
2 cups Tart Apples, peeled and finely chopped I typically use Granny Smith Apples
1/3 cup Butter, softened
1 1/4 cups Packed Brown Sugar
3/4 cup Walnuts, finely chopped
3 tsp. Cinnamon

Apple Cider Cream Cheese Frosting

2 cups Apple Cider
2 Cinnamon Sticks
1 8 oz. Pkg. Cream Cheese
1/4 cup Butter, softened
1 cup Confectioners' Sugar

Instructions

Combine the milk, cider, oil, honey, salt and egg. Add in the lecithin, gluten if desired and half the flour. Mix thoroughly. Add the yeast and enough flour to make a soft dough. Knead until smooth and elastic (about 5-6 minutes). Let it rise until double. **Note - You can use a bread machine or mixer for making your dough if your Prefer. I personally like to use my mixer.**
Roll the dough out on a lightly floured surface into a 15 in. x 10 in. rectangle. Spread the butter over the dough within 1/2 in. of the edges. Combine the apples, brown sugar, walnuts and cinnamon; sprinkle it evenly over the butter.
Roll up the dough jelly-roll style and pinch the seam to seal. Cut into 12 equal slices. Place cut side down onto a greased 9 in. x 13 in. baking sheet. Cover and let rise in a warm place for about 20-30 minutes. Preheat your Oven to 350 degrees.
Bake for about 25-30 minutes until golden brown or when tooth pick comes out clean from the bread dough. Let them rest in the pan.

Apple Cider Frosting

While the rolls are baking, In a small sauce pan bring the apple cider and cinnamon sticks to a boil. Cook until the liquid is reduced to 1/4 cup, about 20 minutes. Discard cinnamon stick; cool cider.
In a large bowl or mixer, beat the cream cheese and butter until fluffy. Add confectioners' sugar and reduced cider; beat until smooth. Spread or pipe over the warm rolls.

This is a frosting, not so much a glaze. I did use a piping bag to neatly put the frosting onto the cinnamon rolls. You can certainly just slap it on there!

These don’t stick around long at our house. I find any excuse to indulge. Breakfast, dessert . . . snack, ha! I hope your family enjoys them as much as mine. This is a great recipe to kick off the fall backing for sure. I hope to be cooking this holiday season with my new counter tops and apron sink. Our faucet arrived today and our counter top sealer should be here tomorrow. I see work in my future! I’ll be sure to keep you posted on all the changes.

I hope you have a wonderful rest of your week and happy baking!