Cinnamon Rolls with Apple Cider Caramel Glaze

I'm on a quest to make the best cinnamon rolls. These are pretty close to perfect. 

INGREDIENTS

3 1/2 - 4 cups all-purpose flour, plus more for dusting

1 packet or 2 1/4 tsp. rapid yeast 

3 tablespoons brown sugar

1/4 teaspoon salt

3/4 cup whole milk, warmed 

3 large eggs

1 teaspoon vanilla extract

1 stick (1/2 cup) salted butter, at room temperature

1/4 cup apple cider or milk

FILLING

3/4 cup brown sugar

2 tablespoons ground cinnamon

1 1/2 stick (3/4 cup) salted butter, at room temperature

FROSTING

Apple Cider Caramel- I used this recipe from Saving Room for Dessert. The ingredients are simple but you will need a candy thermometer. You'll only need half for one pan of cinnamon rolls, but it's so good you'll find something else to use it for.

INSTRUCTIONS

1. Combine milk, yeast, and sugar and allow yeast to bloom for 5 minutes.

2. Add eggs and vanilla to yeast mixture. 

3. Combine flour and salt in the bowl of the mixer.

4.  To make the dough. In the bowl of a stand mixer, combine butter and your wet ingredients with the flour and salt. Using the paddle, mix until ingredients are just combined. Switch to the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining ½ cup of flour a little at a time. You want the dough to be sticky, not dry, so add flour 1 Tbsp. at a time.

5. Transfer to a bowl that has been sprayed with oil or buttered. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until the dough has doubled in size.
6. Make the filling. In a small bowl, combine the softened butter, brown sugar, and cinnamon. Line a 9x13 inch baking dish with parchment. 
7. Lightly dust your work surface with flour. Turn out the dough, punch it down, and roll it into a rectangle about 10 x 16 inches. 
8. Using a basting brush, gently brush the dough with milk or apple cider and allow to sit until it has absorbed. This will make the dough sticky so be careful. 
   
9. Use a rubber spatula and spread the butter and cinnamon sugar mixture over the dough. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls into the prepared baking dish. Cover with plastic wrap and let rise 20-30 minutes.
10. Preheat the oven to 350 degrees F. Bake the rolls for 25 to 30 minutes, or until golden brown.
11. Make the frosting. You could do a cream cheese + powdered sugar glaze or even just a simple powdered sugar + milk and vanilla but I got ambitious and went for apple cider caramel. 
    
    
    Recipe heavily adapted from Half Baked Harvest.