Cobblestone

First let me just say YUM. This is cinnamon roll meets streusel rolled into a portable muffin shape with an orange glaze on top. Now I will not lie to you, these are very time consuming but when made right they are worth it! We first had one of these at Panera Bread when we were up in NY visiting family for Christmas. My husband ordered it not knowing what to expect and then sat down and began to dissect it when he realized how tasty it was. Afterward when we got home my husband tried to find the recipe but could not find one on the internet. So he came up with this recipe which is a mix of recipes put together. This is our second attempt making this, the first time we added wheat and oat flour and used margarine instead of butter for the streusel and wound up with a dense flavorless cinnamon roll and runny streusel. The second time we decided to not try to make it healthy and just make it as is and it came out spot on. Now I do recommend that you use jumbo muffin pans. I have tried making it in the normal size tins and you have to cut the dough so thin and it still is too much dough for the tin. Do not use muffin liners, the sugar mixture caramelizes and you will end up having to cut the paper off of the muffin which will leave you with half of the muffin you started with. This was also a mistake we made the first time. Just make sure you spray the tins with coking spray and they will come out easily. Yes these are time consuming and yes it would be easier just to buy one of those Pillsbury cinnamon roll tins but it wont have apples, raisins or streusel on top and it certainly will not be homemade or taste as good. I hate to toot my own horn *toot toot* but these babies are worth the time, effort and calories. As long as I have this recipe I will no longer feel the urge to stop and get a cinnabon at the mall. Enough talk, I am going to go grab another one!

This recipe makes about 1 dozen large muffins.

Dough

• 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

Filling

• 1 c. brown sugar
• 2 1/2 Tbsp. cinnamon
• 1/3 c. margarine, softened

1. 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

1. Combine flour and brown sugar. Cut 3 Tablespoons of butter into dry ingredients until mixture resembles coarse meal.

Icing

• 2 c. powdered sugar
• 1/2 tsp. orange extract
• 3-4 Tbsp. warm milk
  

1. 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.
   

2. 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.
   

3. 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.
   

4. 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.
   

5. 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.
   

6. 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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