In a saucepan, simmer the apple cider over medium heat until it reduces to about 1 cup. Let it cool slightly.

In a large mixing bowl, combine the reduced apple cider, sugar, butter, and vanilla extract. Make sure it’s warm but not hot.

Sprinkle the active dry yeast into the warm mixture. Let it sit for about 5 minutes until it becomes foamy.

In another bowl, mix the flour, cinnamon, and salt. Gradually add this mixture to the wet ingredients, stirring to combine.

Once combined, knead the dough on a floured surface for about 5-7 minutes, until it’s smooth and elastic. The texture should be soft but not sticky.

Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place until it doubles in size, about 1 hour.

Mix the brown sugar and chopped apples in a bowl while the dough rises.

Once risen, roll the dough out into a rectangle around 1/4 inch thick. Spread the apple-brown sugar mixture evenly over the dough, then roll it tightly from the long end into a log.

Cut the log into even rolls, about 1 inch thick, and place them in a greased baking dish.

Cover the rolls and let them rise for another 30-45 minutes until they puff up.

Preheat your oven to 350°F (175°C). Bake for 25-30 minutes until golden brown and cooked through.

If desired, mix up some frosting using cream cheese, powdered sugar, and a dash of vanilla. Drizzle over warm rolls and enjoy!