1. In a large bowl, combine 2-1/4 cups flour, sugar, and salt.
2. In a small saucepan heat milk, cider and 1/4 cup of butter until the butter melts. Remove from heat and sprinkle yeast over the top of the milk mixture. Allow to proof for 10 minutes.
3. Pour milk mixture into the flour mixture and stir until combined. Stir in remaining flour until a soft dough forms (dough will be sticky).
4. Turn dough onto a floured surface and knead for 6-8 minutes until dough becomes smooth and elastic. Let rise in a warm place for 30 minutes.
5. Meanwhile, grease and flour a 9 1/2 inch bundt pan. Set aside.
6. In a medium bowl combine apples, brown sugar and cinnamon.
7. Roll dough into a 15X10 inch rectangle. Spread rectangle with remaining butter. Top evenly with apple mixture.
8. Roll dough, lengthwise, jelly roll style, pinching to seal the seam at the end. Cut into 12 even slices.
9. Place slices into the prepared bundt pan so they fit snugly. Cover, and allow to rest in a warm place for one hour.
10. Preheat oven to 325 degrees. Bake for 35-45 minutes until golden brown.

Meanwhile, prepare the frosting.

1. Boil apple cider in a small saucepan for 20 minutes or until liquid is reduced to 1/4 cup.
2. In a large bowl cream butter and cream cheese until light and fluffy. Slowly add confectioners sugar until creamy. Add in reduced apple cider until fully combined.
3. Remove cake from the oven and allow to cool in the pan for 15 minutes, then carefully turn out onto a plate. Top with frosting and serve immediately.