This recipe makes about 1 dozen large muffins.
- 4 1/4 c. bread flour
- 1 1/4 c. warm water
- 1/4 c. milk
- 1 Tbsp. honey
- 2 3/4 Tbsp. applesauce
- 1/2 Tbsp salt
- 1 packet yeast, 2 1/4 tsp.
- 1 c. raisins
- 1 c. apples, peeled and chopped
- 1 c. brown sugar
- 2 1/2 Tbsp. cinnamon
- 1/3 c. margarine, softened
- Mix the sugar and cinnamon in a small bowl and set aside.
Crunch Streusel Topping
- 1/2 c. flour
- 1/4 c. brown sugar
- 3 Tbsp butter, chilled
- Combine flour and brown sugar. Cut 3 Tablespoons of butter into dry ingredients until mixture resembles coarse meal.
- 2 c. powdered sugar
- 1/2 tsp. orange extract
- 3-4 Tbsp. warm milk
At least half an hour before you begin, soak the raisins in warm water. If you are using active dry yeast instead of instant yeast, which I did, withhold 1 cup the water to proof the yeast in.
Mix the flour, yeast, milk, honey, applesauce, water and salt. Mix well, until all of the flour is hydrated. Knead by hand for 5 minutes or in a stand mixer for 3, then mix in the drained raisins and apples. Knead or mix until the raisins are distributed throughout the dough. Cover the bowl of dough and allow it to rise for 1 hour.
Remove the dough from the bowl and fold it, degassing it gently as you do. Place the dough on a floured work surface, top side down. Fold the dough in thirds, like a letter, gently degassing as you do. Fold in thirds again the other way. Flip the dough over, dust off as much of the raw flour as you can, and place it back into the bowl. Cover the bowl and allow the dough to rise in bulk again for another hour.
Roll the dough out on a lightly floured surface until about 1/4 inch thick. Spread margarine on rolled out dough and sprinkle the sugar cinnamon mixture evenly over the surface. Working carefully, from the long edge, roll the dough tightly. Cut to 1/2 the size of your muffin tin about 1/2 inch. Pinch one end of the cinnamon roll dough together to pocket the cinnamon sugar mixture and put the pinch side down in the greased muffin pan. Set pans aside to rise about 60 minutes.
Preheat the oven to 450. Sprinkle cinnamon rolls with Streusel topping and place in the center rack of the oven. After 5 minutes, reduce the oven temperature to 375 and bake for another 15. Take out and let cool in pan about 10 minutes.
- Meanwhile in a medium sized bowl whisk in orange extract and 2 Tbsp of milk into the powdered sugar. Continue adding milk until the icing is a thin enough consistency to dribble over the cinnamon rolls. Once the rolls have cooled transfer to a cooling rack and drizzle with icing.
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