Apple Butter Cinnamon Rolls

Steps

1. Bloom the yeast: In a small bowl or liquid measuring cup, stir together the whole milk warmed to 110°F, 1 teaspoon of the granulated sugar, and the active dry yeast. Let it stand until foamy and puffed, 5 to 10 minutes. (The milk should feel comfortably warm, not hot — anything above 115°F will kill the yeast, and the dough won't rise.)
2. Mix the dough: In the bowl of a stand mixer fitted with the dough hook, combine the all-purpose flour, the remaining ¼ cup granulated sugar, and the salt. Add the bloomed yeast mixture, the egg, and the melted, slightly cooled butter. Mix on low until a shaggy dough forms, then knead on medium-low until smooth and elastic, 7 to 9 minutes. The dough should clear the sides of the bowl and pass the windowpane test — a small piece stretched thin should hold without tearing.
3. First rise: Shape the dough into a ball and place it in a lightly oiled large bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free spot until doubled in size, 1 to 1½ hours. A finger poked into the dough should leave an indentation that slowly springs back.
4. Make the filling: In a small bowl, stir together the brown sugar, cinnamon, nutmeg, allspice, and ¼ teaspoon salt. Set aside. If the apple butter is loose or watery, simmer it in a small saucepan over medium-low heat, stirring often, until it mounds on a spoon and holds its shape, 3 to 5 minutes, then let it cool to room temperature — thickening it now is what keeps the filling from leaking out during the bake.
5. Roll and fill: Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a 16x12-inch rectangle. Spread the very soft butter evenly over the dough, leaving a ½-inch border along both long edges. Sprinkle the cinnamon-sugar over the butter, then dollop the apple butter on top and spread it in a thin, even layer — again leaving the ½-inch border, since a thick layer will ooze out of the seams as the rolls bake.
6. Shape and cut: Starting from a long edge, roll the dough tightly into a log, pinching the seam to seal. Use unflavored dental floss or a sharp serrated knife to cut the log into 12 equal rounds. Arrange the rolls cut-side up in a buttered 9x13-inch baking dish, leaving a little space between them.
7. Second rise: Cover the dish loosely with plastic wrap or a clean towel and let rise until puffy and nearly doubled, 30 to 45 minutes. (For overnight rolls, stop here — cover tightly and refrigerate for up to 16 hours, then let come to room temperature and rise before baking.)
8. Bake: Heat the oven to 350°F with a rack in the center. Bake until the rolls are deeply golden on top and an instant-read thermometer inserted into the dough of a center roll reads 190°F, 25 to 30 minutes. If the tops brown too quickly, tent loosely with foil for the last 10 minutes.
9. Glaze and serve: While the rolls bake, beat the cream cheese and softened butter in a medium bowl until smooth. Beat in the powdered sugar, vanilla, and the pinch of salt, then thin with the apple cider, 1 tablespoon at a time, until the glaze is thick enough to ribbon but still pourable. Let the rolls cool in the pan for 10 minutes, then drizzle with the glaze and serve warm.