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

3/4 cups Milk
3/4 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)
4 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 optional
3 tsp. Cinnamon

Combine the milk, cider, oil, honey, salt and egg. Add in the rice bran 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 bread machine set on the dough setting.**
Preheat your Oven to 350 degrees.
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 or casserole dish.
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.

While the rolls are baking, In a small sauce pan bring the apple cider and cinnamon stick to a boil. Cook until the liquid is reduced to 1/2 cup, about 20 minutes. Discard cinnamon sticks; 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. Pour and spread over the warm rolls.