1. Preheat the oven to 200 degrees.
2. Grease a 14x16 pan with coconut oil and set aside,
3. In a large bowl, add flour, sugar, salt, and yeast.
4. Whisk to combine well.
5. Set aside.
6. In a small microwavable bowl, melt butter (about 30 seconds).
7. Add in water and milk to butter bowl and heat for an additional 30 seconds.
8. Carefully mix together so heated through.
9. Pour the butter mixture into the flour mixture.
10. Add the eggs and knead with hand until the dough is no longer sticky (do not overknead)

11. Place in a bowl and cover with a tea towel for 20 minutes to rise. Make filling while dough rises. 

Make the Filling

1. Add all the filling ingredients, reserving the additional 1/4 tsp apple pie spice for later, to a medium saucepan.
   

2. Heat over medium for 10 minutes, only stirring 2-3 times max. This will bubble up a bit but that's fine.
3. Remove from heat and let cool slightly.

Finish the Cinnamon Roll Wreath

1. After dough has risen for 20 minutes, roll it out into the shape of a rectangle. This should be roughly 30x20 in size. Ensure that you don't have more dough in the middle than you do at the ends or your wreath will not be even.
2. Spread the cooled caramel apple filling evenly across the rolled out dough. Work quickly so the filling doesn't harden.
3. Evenly spread the remaining 1/4 tsp apple pie spice on top of the filling.
4. Working from the longest side, tightly roll dough up. It's important that you get it as tight as possible.
5. With the seam side down, cut the cinnamon roll in half length wise.
6. Carefully place the two pieces side by side and place the right side over the left side.
7. Continue to braid the two strands until you reach the end.

8. Then carefully move the roll onto your greased baking sheet and form a circle, shaped like a wreath. 

9. Cover lightly with aluminum foil.

10. Turn the oven OFF and place the covered wreath into the oven for 35 minutes to let rise. 

11. After the 35 minutes is up, turn the oven back ON to 375 degrees and remove the foil.
12. Bake the caramel apple cinnamon roll wreath for 35-40 minutes or until the top is golden brown and the center is cooked all the way through. Note: if your oven brown faster and you notice golden brown around 25 minutes, place the foil back on top.

Caramel Apple Icing

1. Add 2 cups of apple cider to a medium saucepan over medium high heat. Reduce down to 1/2 cup liquid. Remove from heat and let cool.
2. In a medium bowl, beat together cream cheese and powdered sugar.
3. Add in apple pie spice and reduced cider and blend until combined well.
4. Place in fridge until ready for cinnamon roll wreath.
5. Remove cinnamon roll wreath. If some of the filling has pooled into the middle, use a spoon and drizzle across the top of the wreath. Let cool.
6. Top with caramel apple icing and optional toppings.

7. Serves & Enjoy!