Peel the apples. With the apples in the upright position and the stem pointing skyward, cut down and around the cores to remove the flesh in 4 lobes (you’ll be left with a square-shaped core). Cut the lobes into 1-inch chunks.

Melt the butter in a 12-inch nonstick skillet over medium heat. Add all the apples and sprinkle the brown sugar on top of the apples. Increase the heat to high heat and stir the sugar into the apples. Let the apples come to a boil and let them boil until the all the juice from the apples has evaporated. If the apples begin to brown before the liquid has boiled off, reduce the heat to medium-high.

Once the liquid has boiled off, reduce the heat to medium-high and cook the apples until they begin to caramelize, and they turn light brown from the caramelization. When about half the apples are caramelized, reduce the heat to low and sprinkle the cinnamon and cardamom over the apples. Stir the spices into the apples and cook the apples for 1 minute.

Pour the apples into a heatproof container, making sure to scrape all the bottom of the skillet to get all the juices. Cool to room temperature before adding them to the cinnamon roll filling.

The apple filling can be made up to a week in advance. If not using the filling the same day it is made, refrigerate it in an airtight container, and bring to room temperature before adding it to the cinnamon roll filling.

Butter the bottom and sides of a 13 x 9-inch baking dish with 1 tablespoon of butter. Line the bottom of the pan with parchment paper. If you’re using a USA Pan baking pan or a similar pan with nonstick coating, you won’t need to line it with parchment.

Crack the eggs into a small bowl and whisk them together.

Place 2-1/2 cups of the flour, the salt, yeast, and sugar in the bowl of a stand mixer. When you add the yeast and salt to the bowl, make sure to add them on opposite sides of the bowl. You don’t want the yeast and salt to come in direct contact. Whisk the ingredients together.

With the paddle attachment and the mixer on low speed (speed 2 on a KitchenAid mixer) slowly add the warm milk to the dry ingredients. When all the milk is added slowly pour the eggs into the bowl as the mixer is running.

When the eggs are fully incorporated and there are no bits of flour left, add the remaining flour in 5 batches. You can use a large spoon or a measuring cup for this step. As soon as all the flour is mixed in, switch to the dough hook. Make sure to remove as much dough as possible from the paddle attachment.

Place the dough in a warm spot let it rise until doubled in volume, about 60-90 minutes. If you kitchen is cold see my note below for creating your own proofing box.

When the dough has risen gently turn the dough onto a floured surface. Use a rolling pin to roll the dough into a 12 x 19-inch rectangle. As you roll out the dough roll it out from the center, so the dough is even thickness throughout. If the dough keeps springing back on you and is difficult to roll out, let it rest for 10 minutes and then try rolling it out again. Use your hands to gently stretch the corners of the dough so they are as square as possible.

Use a ruler to mark the dough and with a sharp knife cut 12 rolls 1 1/2-inches wide each.

Place the rolls in the buttered pan evenly spaced from each other and the sides of the pan. Cover the rolls with plastic wrap and let rise until doubled in size, about 1 hour. If your kitchen is still cool you can recreate the proofing box in your oven.

When the rolls look doubled in size check them by gently and lightly poking a puffy corner with the knuckle of your index finger. If the dough springs back it is ready.

Pour the cider into a small saucepan, bring it to a boil, reduce the heat to medium-high, and cook until it is reduced to 3 tablespoons. Pour the cider into a heatproof container (cup or bowl) and let it cool to room temperature before using it in the icing.

Place the powdered sugar, unsalted butter, and 2 tablespoons of the reduced apple cider in large bowl. With a handheld mixer, mix the ingredient first on low speed then on medium speed until the ingredients are combined and glaze is smooth.

While the rolls are baking. Place the powdered sugar and the freeze-dried apples in the food processor bowl. Process until the freeze-dried apples are reduced to fine bits. You might need to rub the powdered sugar mixture between your fingers to check the size of the apple pieces. Scrape it into the bowl, add the butter and use a fork to combine the butter and the powdered sugar mixture. Add the cream 4 tablespoons at a time until the glaze has a smooth and thick consistency.

Spread half of the mixture over the cinnamon rolls 10 minutes after they come out of the oven. The glaze will melt into the cinnamon rolls. When the rolls have cooled (but still slightly warm) spread the remaining icing on the rolls.

Serve the rolls warms or at room temperature.