Apple Cider Caramel Rolls

There's an ongoing debate in our house regarding the proper way to drink apple cider.🍎🍏  I strongly believe that apple cider should only be consumed in a steaming state out of a Fall themed mug adorned with a cinnamon stick used as a stirrer.  My husband, on the other hand, believes that apple cider tastes best when its cold and served in a frosted mug.🙅🏻‍♀️🙊  Please help us settle this dispute once and for all by sending me a comment that will help me convince my better half that he's been enjoying his cider at the wrong temperature his whole life. 😂 

No matter which camp your in, the cold cider or warm cider camp, we can all agree that cider is a delicious and nostalgic seasonal beverage.  I just seems like it's the obvious compliment to a pumpkin biscotti or cinnamon scone.  The point of this post isn't to try and bring you to the right camp, (we both know the proper way to consume cider is hot 😅) it's that apple cider can actually be enjoyed in quite a few different ways.  Have you tried seen my recipes for apple cider doughnuts, apple cider cupcakes or apple cider pork tenderloin?   

If you happen to find yourself with an excess of apple cider this season, might I be so bold as to suggest that you reduce it and use it to make a batch of Apple Cider Caramel Rolls?  This might be one of the only ways to enjoy the delicious beverage that might be better than sipping it out of a warm mug.🤣  Is there anything more decadent than a freshly homemade apple cider spiced cinnamon roll topped with a rich, caramel glaze?  

Apple Cider Caramel Rolls
Caramel
1 cup sugar
Squeeze of lemon
6 Tablespoons butter
1/3 cup heavy cream
2 Tablespoons reduced apple cider 
¼ teaspoon fine sea salt
1 teaspoon pure vanilla extract

Filling
1/2 cup butter
1 cup brown sugar
2 Tablespoons reduced apple cider
Pinch sea salt
1 teaspoon vanilla
1 Tablespoon cinnamon 

Roux
⅓ cup bread flour
½ cup water
½ cup warm milk

Dough
½ cup warm water
2 ¼ teaspoons instant yeast
½ cup sour cream
4 cups bread flour 
½ teaspoon salt
¼ cup canola oil 
½ cup sugar 

Caramel:  Melt heavy cream and butter in microwave.  

Add apple cider and salt. 

Add sugar and lemon to a 4 quart pot.  Cook and stir over medium heat until melted. 

Stir until it's dark in color. 

Slowly stir in heavy cream and butter.  Cook until butter is melted and 1 minute longer.  Remove from heat.  Stir in vanilla.  ​

Roux: Stir together flour, water and milk in a pot over medium heat until it becomes a thick paste.

Combine yeast and water and let sit 5 minutes, until foamy. 

Add roux, yeast and remaining ingredients to mixer.  Knead 10 minutes.  

Transfer dough to greased bowl.  Cover and let rise 2 hours at room temperature or overnight in refrigerator.  

Brown butter in saucepan. 

Pour butter into a bowl and stir in sugar, cider, salt and vanilla.  Refrigerate. 

Roll dough to 18x13" rectangle on floured counter. 

Spread filling over dough with spatula. 

Roll dough into a tight log, starting with a long side.  

Slice into 1" pieces. 

Place each piece into a greased muffin pan.  Let rise 1 hour.  

Bake at 20 minutes at 350.  

Remove from pan and transfer to a serving tray.

Pour caramel over rolls.  

Ciao!

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