Warm milk, apple cider, oil and sugar in a medium saucepan over medium heat. Whisk until mixture is 110 degrees. Remove from heat and sprinkle yeast on top, mix together and let sit for 5 minutes.
Pour mixture into a standing mixer with 4 cups of flour and combine until just incorporated. Cover with plastic wrap and set aside in a dry warm place to rise for one hour. The mixture should double in size.
Once the hour has passed, add the rest of the flour, baking soda and salt to the dough and knead until all the flour is incorporated. Let sit for about 10 minutes to rest before rolling out.
Preheat the oven to 375 degrees.
In a medium bowl, beat the butter, sugar, cinnamon, and cardamom together until well combined.
Roll out the dough into a 14 inch by 18-inch rectangle. Spread the butter mixture evenly onto the dough using an offset spatula. Sprinkle on the diced apple. If using a high moisture apple, you may optionally sauté first to remove excess water.
Roll the dough from the longest side to the longest end. Pinch the end of the dough to the roll to stay together. Cut into 12 rolls.
Spread the melted butter into a 9x13 pan and place on the rolls. Cover with a clean kitchen towel and set aside to proof for another 15 minutes.
Place proofed cinnamon rolls in the oven for about 18-20 minutes. They’re done when they start to slightly brown, but you don’t want them golden.
Mix the glaze together and pour over warmed cinnamon rolls and enjoy!