Pour 1 cup apple cider into a saucepan and simmer until it reduces to about ¼ cup. This creates a concentrated, bold apple flavor that elevates the rolls dramatically. Set aside to cool.

In a bowl, mix warm apple cider (not hot) with yeast and sugar. Let it sit 5–10 minutes until foamy.

Add melted butter, eggs, vanilla, and salt. Stir in flour gradually until a soft dough forms.

Knead for 6–8 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.

Combine softened butter, brown sugar, cinnamon, and cooled apple cider reduction. Stir into a thick, spreadable paste. Add diced apples if using.

Punch down the dough and roll into a 12×18-inch rectangle. Spread filling evenly across the surface.

Roll tightly from the long side into a log. Slice into 12 equal rolls using a sharp knife or floss.

Place in a greased 9×13-inch dish. Cover and let rise again for 20–30 minutes.

Bake at 350°F (175°C) for 20–25 minutes, until lightly golden and cooked through. Do not overbake—softness is key.

Whisk cream cheese, butter, powdered sugar, apple cider, vanilla, and cinnamon until smooth. Spread over warm rolls for a glossy, melty finish.