Fruit and Nut Cinnamon Rolls

Name: Fruit and Nut Cinnamon Rolls
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Ingredients: 3/4 cup (1.5 lb) / 1 cup (2 lb) Milk; 1 (1.5 lb) / 2 (2 lb) Egg; 1/4 cup (1.5 lb) / 1/3 cup (2 lb) Margarine or butter (cubed); 3 cup (1.5 lb) / 4 cup (2 lb) Bread flour; 1/4 cup (1.5 lb) / 1/3 cup (2 lb) Granulated sugar; 3/4 tsp (1.5 lb) / 1 tsp (2 lb) Salt; 1 tsp (1.5 lb) / 1 1/4 tsp (2 lb) Active dry yeast or bread machine yeast; 1/2 cup (1.5 lb) / 3/4 cup (2 lb) Brown sugar (packed, for filling); 3 tbsp (1.5 lb) / 1/4 cup (2 lb) Bread flour (for filling); 1 1/2 tsp (1.5 lb) / 2 tsp (2 lb) Ground cinnamon (for filling); 1/3 cup (1.5 lb) / 1/2 cup (2 lb) Margarine or butter (for filling); 3/4 cup (1.5 lb) / 1 cup (2 lb) Pecans (coarsely chopped, toasted); 3/4 cup (1.5 lb) / 1 cup (2 lb) Mixed dried fruit bits; to taste Milk (for brushing); to taste Powdered sugar glaze (optional)

Sweet rolls filled with brown sugar–cinnamon, pecans, and mixed dried fruits; serve inverted and drizzle with glaze as desired.

2h 30m

Easy

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Ingredients

Milk 3/4 cup (1.5 lb) / 1 cup (2 lb)

Egg 1 (1.5 lb) / 2 (2 lb)

Margarine or butter (cubed) 1/4 cup (1.5 lb) / 1/3 cup (2 lb)

Bread flour 3 cup (1.5 lb) / 4 cup (2 lb)

Granulated sugar 1/4 cup (1.5 lb) / 1/3 cup (2 lb)

Salt 3/4 tsp (1.5 lb) / 1 tsp (2 lb)

Active dry yeast or bread machine yeast 1 tsp (1.5 lb) / 1 1/4 tsp (2 lb)

Brown sugar (packed, for filling) 1/2 cup (1.5 lb) / 3/4 cup (2 lb)

Bread flour (for filling) 3 tbsp (1.5 lb) / 1/4 cup (2 lb)

Ground cinnamon (for filling) 1 1/2 tsp (1.5 lb) / 2 tsp (2 lb)

Margarine or butter (for filling) 1/3 cup (1.5 lb) / 1/2 cup (2 lb)

Pecans (coarsely chopped, toasted) 3/4 cup (1.5 lb) / 1 cup (2 lb)

Mixed dried fruit bits 3/4 cup (1.5 lb) / 1 cup (2 lb)

Milk (for brushing) to taste

Powdered sugar glaze (optional) to taste

Instructions

Making the dough

Select the recipe size. Add the first 7 ingredients to the bread machine according to the manufacturer's instructions. Select the 'dough' cycle. When the cycle ends, remove the dough, deflate, cover, and let rest for 10 minutes.

Making the filling

Mix brown sugar, flour (3 tbsp or 1/4 cup), and ground cinnamon. Cut in butter (1/3 or 1/2 cup) until crumbly.

Shaping (1.5 lb recipe)

Prepare two 8-inch round baking pans, grease them, and sprinkle with pecans. Roll the dough into an 18x8-inch rectangle. Sprinkle with filling and dried fruit bits. Roll up from the long side, seal the seam. Cut into 18 1-inch thick rolls, place cut-side down in the baking pan.

Shaping (2 lb recipe)

Prepare one 13x9-inch square pan and one 8-inch round pan, grease them, and sprinkle with pecans. Divide the dough into two portions. Roll each into a 12x8-inch rectangle, spread with filling and dried fruit, roll up, and seal. Cut into 12 and 8 1-inch thick rolls respectively, and place in the baking pans.

Baking and decorating

Cover and let rise for about 45 minutes until nearly doubled. Brush with milk. Bake in a 375°F (about 190°C) oven for 25-30 minutes until it sounds hollow when tapped (cover with foil for the last 5-10 minutes if necessary). Remove from pan and invert onto a cooling rack. After slightly cooling, drizzle with glaze. Serve warm.