Apple Pie Cinnamon Rolls

In a large bowl, whisk together 2-1/4 cups all-purpose flour, sugar, quick-rise yeast and salt

In a small saucepan, heat the 2% milk, apple cider and softened butter to 120° to 130°F

Add the heated wet ingredients to the dry ingredients, and beat just until moistened

Add the egg and beat until smooth

Stir in enough of the remaining all-purpose flour to form a soft, sticky dough

Turn the dough onto a floured surface and knead until smooth and elastic

Cover the dough with storage wrap or a clean kitchen towel and let it rest

Take the cover off the dough and roll it into a 15x10-inch rectangle

Use a mini offset spatula to spread the apple butter to within 1/2 inch of the edges

Cover the dough again and let it rest for another 10 minutes

In a medium-sized bowl, combine the finely chopped apples, brown sugar and cinnamon

Sprinkle the apple pie mixture evenly over the apple butter

Roll up the dough jelly-roll style, starting with the long side

Pinch the seam to seal so the cinnamon rolls don't unravel

Cut into 12 even slices by cutting the roll in half, the halves into halves, then each of the quarters into thirds

Place the rolls cut side down in a greased 13x9-inch baking dish

Cover the dish with storage wrap or a clean tea towel and let the rolls rise in a warm place

During the last 10 minutes of rising, preheat the oven to 325°

Uncover the cinnamon rolls and slide the pan into the oven

Bake the cinnamon rolls until they're golden brown

In a large bowl, beat the cream cheese and butter with a hand or stand mixer until light and fluffy

Add the confectioners' sugar and cinnamon, and beat until smooth

Cover and store the frosting in the fridge until ready to use

Once the cinnamon rolls are baked, allow them to cool at room temperature so they can finish setting

Serve the rolls warm with the cinnamon cream cheese frosting spread on top