Prepare Apple Mixture:

1. In a small bowl, mix together coconut sugar, cinnamon, nutmeg, and ginger; Take out 1/4 cup of the sugar/spice mixture and set the rest aside.
2. Place a large skillet on the stove over medium-high heat. Melt 1 tablespoon of the butter, then add the chopped apples and water. Saute for 1–2 minutes. Sprinkle the 1/4 cup of sugar/spice over the apples and continue to cook for another 1–2 minutes, just until sugar has melted and apples are slightly tender. Let cool.

Prepare dough: (for visual help, you can watch my regular cinnamon roll video here)

1. Combine 2 cups of flour, instant yeast, and salt in a mixing bowl. Add warm milk, water, sweetener, and oil, blending until mixture is combined and smooth.
2. Knead in extra flour, a little at a time, until it forms a soft dough. You may need more than the specified amount, but be careful not to add too much flour or the rolls will be dry and hard.
3. Cover and let dough rest in a warm place for 5 minutes.

Putting it Together:

1. Place dough onto a lightly floured surface and roll into a large rectangle.
2. Spread softened butter generously over the surface of the dough and top with the sugar/spice mixture. Top evenly with cooled apples.
3. Beginning at the long edge of the rectangle, tightly roll dough into a log.
4. You can use a sharp knife, but I prefer to cut each roll with dental floss, which doesn’t flatten them.
5. Place a long piece of floss under the middle of the log and criss cross each end and pull it straight to slice the roll in half.
6. Divide each half into six equal portions and place into a greased or parchment lined 13×9 baking dish. (To make the next morning, skip down to the instructions for Overnight Rolls)
7. To make rolls immediately: Cover and let rise in a warm place for 30 minutes. Close to the end of the rising time, preheat your oven to 350ºF.

Overnight Rolls:

1. To make the rolls the next morning, after putting the cut rolls into the pan, cover the pan tightly with tin foil and place into the refrigerator.
2. The next morning, take the pan out of the refrigerator and set in a warm place to rise, about 30–60 minutes, or until puffy (they may not take that long if they had risen some overnight.) Once the rolls have risen, preheat the oven to 350ºF.

Baking the Rolls:

1. Place pan onto the middle rack and bake for 25-35 minutes, just until rolls are lightly golden around the edges and centers are puffed. Depending on how large you cut your rolls, they may need time to bake. Check the center for doneness and remove when fully cooked. Careful not to overbake.
2. Remove and let cool slightly before topping with glaze/frosting.

Cinnamon Cream Cheese Frosting:

1. Blend together cream cheese, softened butter, maple syrup, vanilla, and cinnamon until creamy. Add milk, if needed, to thin. Spread over warm rolls.
2. If using the vanilla buttercream recipe, spread onto slightly cooled rolls and serve.