Apple Cider Cinnamon Rolls (Printer-Friendly)

Tender cinnamon rolls enhanced with apple cider and a glossy spiced glaze, perfect for autumn mornings.

# List of Ingredients:

→ Dough

01 - ¾ cup (180 ml) warm apple cider (about 110°F)
02 - 2¼ tsp active dry yeast (1 packet)
03 - ¼ cup (50 g) granulated sugar
04 - ¼ cup (57 g) unsalted butter, melted
05 - 1 large egg, room temperature
06 - 3 cups (360 g) all-purpose flour, plus additional for rolling
07 - ½ tsp salt

→ Filling

08 - ½ cup (113 g) unsalted butter, softened
09 - ¾ cup (150 g) light brown sugar, packed
10 - 1 tbsp ground cinnamon
11 - 1 tsp apple pie spice
12 - 2 tbsp reduced apple cider (from 6 tbsp original)

→ Glaze

13 - ½ cup (120 ml) reduced apple cider (from 1½ cups original)
14 - ¼ cup (50 g) granulated sugar
15 - 2 tbsp (28 g) unsalted butter

# Preparation Steps:

01 - Combine 1⅞ cups (440 ml) apple cider in a saucepan and simmer over medium heat, stirring occasionally, until reduced to approximately ⅔ cup (160 ml) and syrupy. Cool completely before use.
02 - Warm ¾ cup (180 ml) apple cider to about 110°F. Mix with yeast and a pinch of sugar in a large bowl; let stand 5–10 minutes until foamy.
03 - Add remaining sugar, melted butter, egg, and salt to the yeast mixture. Gradually incorporate flour until a sticky dough forms. Knead on a floured surface for 6–8 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise until doubled, about 1–1½ hours.
04 - Cream softened butter, brown sugar, cinnamon, and apple pie spice until smooth. Stir in 2 tablespoons of reduced cider until spreadable. Set aside.
05 - Punch down risen dough and roll into a 12x18 inch rectangle on a floured surface. Spread filling evenly over dough. Roll tightly from the long side into a log. Slice into 12 even rolls and place in a greased 9x13 inch baking dish. Cover and let rise until puffy, 30–45 minutes.
06 - Preheat oven to 350°F (175°C). Bake rolls 23–28 minutes until golden and cooked through. Tent with foil for the last 5 minutes if browning too quickly.
07 - While baking, combine reduced cider, sugar, and butter in a saucepan. Bring to a gentle boil, stirring until sugar dissolves and mixture thickens slightly. Remove from heat and cool until glossy and pourable.
08 - Allow rolls to cool 5–10 minutes after baking. Drizzle generously with warm glaze and serve immediately.

# Additional Suggestions:

01 - Use unflavored dental floss to slice rolls cleanly without squashing the spirals.
02 - For enhanced flavor, refrigerate shaped rolls overnight before baking.
03 - Apply glaze while rolls are warm for the best absorption and shine.