Ingredients
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4 -4 1/3 cups all-purpose flour
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1 (1/4 ounce) package active dry yeast
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1 cup milk
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1/3 cup sugar
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1/3 cup unsalted butter
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1/2 teaspoon salt
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2 eggs, lightly beaten
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6 tablespoons unsalted butter, melted and cooled
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1 cup sugar
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4 teaspoons ground cinnamon
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3/4 cup raisins
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2 cups chopped apples
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1 pinch nutmeg, toss with the
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6 tablespoons cocoa powder, mixed in with the sugar
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1/2 cup miniature chocolate chip
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2 cups powdered sugar, sifted
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1/2 cup cinnamon bark
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1/2 lemon, juice of (and some of the sugar or cinnamon mix,place in a strainer over a bowl,reserve juices for icing)
Instructions
- FOR THE SWEET DOUGH.
- In a large mixing bowl combine 1 1/2 cups (180 gms) of the flour and the yeast.
- Set aside.
- In a sauce pan heat the milk, sugar, butter and salt until it's just warm (125 degrees f).
- Add to the flour mixture and beat for a moment, slowly add eggs.
- Beat at medium/low speed for 30 seconds.
- Scrape down the bowl then beat at high speed for 3 minutes.
- Add as much of the remaining flour as possible and stir until just combined.
- (save some for the board if kneading by hand) If using a stand mixer change to dough hook and knead until smooth and elastic, 3-5 minutes.
- Can be done by hand, be cautious not to knead in too much flour or rolls will be tough.
- Form dough into a ball and place in a greased bowl covered with plastic wrap.
- Let rise in a warm, draft free place until doubled in size (60-90 minutes).
- Punch down the dough, turn out on to a lightly floured surface, divide in half.
- Allow to rest 10 minutes covered.
- FOR THE ROLLS.
- While the dough is resting, Grease and flour 2 9 x 1 1/2" round cake pans.
- Mix sugar, cinnamon and optional nutmeg or cocoa in a small bowl or plastic bag.
- On a floured surface, roll one ball out to a 12"x12" rectangle, brush 1/2 of the butter on the dough (leaving 1/2" along the edge unbuttered).
- Sprinkle 1/2 of sugar mixture and be sure it's spread evenly.
- Sprinkle on Optional apples, raisins or chips.
- Roll dough into a tight roll, seal unbuttered edge with a bit of water.
- Set aside.
- Repeat with other dough ball.
- Preheat oven to 375°F.
- Cut each log into 12 pieces and arrange in pans.
- Cover rolls and allow to rise until nearly doubled, 30-60 minutes.
- Bake for 20-25 minutes.
- Rolls will be lightly browned.
- Test for doneness with a toothpick.
- Remove from oven, allow to cool on a rack in the pans for 10 minutes.
- Remove from pan and place on rack until just warm.
- About another 10 minutes.
- FOR THE ICING.
- While rolls are cooling, sift powdered sugar into a medium bowl.
- Add vanilla extract and 2 tablespoons of liquid.
- Beat until smooth, add more liquid 1 teaspoon at a time until smooth and drizzling consistency.
- Mix in optional melted chocolate.
- Place cooled rolls on serving dish, Drizzle or pipe icing, Serve warm.