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.