Gruyère Apple Pie Cinnamon Buns with Vanilla Mocha Glaze

Dough (for 1 lb. bread machine): Mix all ingredients in bread maker in order given. Ensure to add salt along one side of the bread pan and sugar along the opposite side. Dig a little well in the centre and add yeast last (don’t let it touch anything). Select dough cycle. When dough is complete(about 1 hr and 20 mins), remove to a lightly floured surface. Knead enough to make it easy to handle (if necessary). If too elastic, let rest for 10 more minutes. Preheat oven to 350 degrees F. Spray a 9X13 baking pan with non-stick cooking spray. Filling: Meanwhile, mix filling: Thinly slices apples and pour ¼ cup water over them. Cook apples in microwave for approximately 3 minutes until soft. Drain water. Toss with brown sugar, almonds and cinnamon. Roll dough into a 12X18 rectangle. Spread softened butter over dough. Top with apple mixture and spread evenly across butter. Spread whipped cream evenly on top of apple mixture. Beginning at long end, roll up tightly as a jelly roll. Pinch seam to seal. With sharp knife, cut into 8 equal slices. Pace cut side up in a greased 9X13 inch baking pan. Cover dough with clean tea towel and let rise in a warm draft-free place until almost doubled in size (30 minutes) Bake rolls at 350 degrees F for 25-30 minutes or until done. Glaze: Mix whipping cream and strong coffee together. Add vanilla and whipping cream mixture to sifted powdered sugar. When buns are done, drizzle glaze over warm rolls. Serve warm or cold. Sprinkle with a little powdered/icing sugar, if desired.