3 1/2cups unbleached all purpose flourI like King Arthur's
2teaspoonsInstant Yeast(not active dry -- and not the whole package)
2tablespoonsnonfat dry milk
1 1/4 teaspoonssalt
1 large egg + water to make one cup
2tablespoonsbutterat room temperature
FOR THE FILLING:
3/4cuplight brown sugar
1/4 teaspoonground vanilla(optional)
1/2cup toasted walnuts or pecanschopped
FOR THE GLAZE:
1cup confectioners sugar
In the bowl of a stand mixer (or with your hands) combine the flour, yeast sugar, nonfat dry milk, salt, egg and water, vanilla and butter. Mix on low speed until dough starts to come together, then increase speed one notch until the dough is soft and smooth.
Lightly coat a bowl with vegetable oil, to prevent the dough from sticking. Form the dough into a ball and place it in the bowl. Cover with a clean towel and let rise for 1 1/2 hours or until about doubled in size.
While the dough is proofing, Preheat the oven to 300° and toast the walnuts on a sheet pan for about 15 minutes or until fragrant and toasted. Let the nuts cool, then chop them and set aside.
Take the butter out to soften. In a small bowl, combine the brown sugar, cinnamon, cloves, nutmeg, vanilla and whisk to combine. Set aside. Measure out the raisins and set aside until you're ready to assemble the rolls.
ROLL OUT THE DOUGH:
Lightly spray a 13 x 9" pan with vegetable spray. Line the the pan with a piece of parchment paper cut to the size of the bottom of the pan and spray again with vegetable spray. Set aside.
Lightly grease a work surface and place the dough in the center. Roll out the dough to a rectangle measuring 11 x 20 inches. Spread a thin layer of soft butter over the dough, leaving about 1" uncovered on the long side furthest from you.
Sprinkle the butter slathered dough evenly with the brown sugar mixture, then top with chopped walnuts and golden raisins.
Starting with the long side (covered with filling), roll the dough into a log. Use a sharp serrated knife or a pastry cutter to divide the dough into two equal logs. Cut each log into 6 equal portions.
Place the rolls into the prepared pan, pressing down slightly. Cover the rolls and let them rise in a warm place for 45 minutes to 1 1/4 hours to rise and become very puffy.
Preheat the oven to 350°. Bake the buns in the center of the oven for 20-25 minutes or until golden. Remove from the oven and let the rolls cool in the pan for 10 minutes before turning them out of the pan. When the rolls are just slightly warm, glaze them.
FOR THE GLAZE:
Combine the cream and confectioners sugar in a small bowl and stir until smooth. Spoon the glaze over slightly warm buns and serve.
Want to make these sweet buns ahead of time?
Assemble the buns up to the point where you fill them with the cinnamon filling, roll and cut. Cover the pan of sweet rolls and refrigerate them overnight. The next morning, take the pan out of the oven and let them rest and rise for two hours. Then continue with the rest of the recipe.