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Whisk yeast, brown sugar & warm apple cider. Let sit 10 min until foamy. Stir in olive oil.
Add flour, salt & cinnamon. Mix into a soft, sticky dough. Cover and rest 30 min.
Do 4 rounds of stretch & folds, resting 30 min between each. After the final round, cover and let rise 1 hour, until doubled and bubbly.
Mix sugars, cinnamon, nutmeg, cardamom & salt. Butter a 9x13 pan generously.
Add dough to the pan and gently stretch to the edges. Scatter diced apples over the top and sprinkle with one third of the cinnamon sugar. Fold the dough in half, rotate, return to the pan, and gently stretch back out.
Cover and proof 2 hours, until it’s very puffy and jiggly.
Heat oven to 450°F. Brush with melted butter, sprinkle with another one third of the cinnamon sugar, then butter your fingers and dimple the dough all the way down.
Bake for 18–20 min, until puffed and golden. Immediately sprinkle with the remaining cinnamon sugar. Cool a bit then enjoy!!