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1
For the rolls:
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2
In a small saucepan, heat cider and sugar over medium heat to 110 F. Remove from heat. Add yeast to the warm cider mixture, stir to dissolve and let it sit for 5 minutes.
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3
In a large mixing bowl, combine 2 tablespoons of the butter, vanilla extract, 1/4 teaspoon of the cinnamon, and the yeast mixture. Add egg; blend well.
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4
Add 1 cup of flour and mix on low speed until well blended. Slowly add in enough of the remaining flour to form a soft dough. Turn dough out onto a lightly floured surface and knead lightly 5 times. Cover with a damp towel or cloth and let it rest for 5 minutes.
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5
Roll dough into a 18x6 inch rectangle. Spread remaining 1 tablespoon of butter all over the top of the dough. Mix together brown sugar and remaining teaspoon of cinnamon. Sprinkle evenly over dough. Sprinkle chopped apples over top of the brown sugar.
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6
Starting at the short side, roll up the dough and pinch the seam to seal. Slice the roll into 1 1/2 inch slices-you should get 12 slices. Place slices in a greased standard size muffin pan. Cover and set in a warm place to rise for 1 hour or until doubled in size.
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7
Preheat oven to 375 F. Bake rolls for 13-15 minutes or until rolls are lightly browned. Remove from pan immediately and allow to cool on a wire rack.
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8
For the glaze:
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9
Combine cream cheese, vanilla extract, and milk in a small bowl. Whisk to blend together. Gradually whisk in powdered sugar until mixture is smooth. Drizzle over rolls.
