Macadamia Cinnamon Rolls

Kim

These are fabulous served warm from the oven. Usually not much left but a few crumbs!

ingredients

Dough

2/3 cup warm water
2 Tbs active dry yeast
pinch light brown sugar
1 1/2 cups tepid cultured buttermilk
1/4 cup firmly packed light brown sugar
2 large eggs
1 Tbs salt
7 to 7 1/2 cups a/p flour
4 Tbs unsalted butter at room temp

Filling:

4 Tbs unsalted butter, melted
1 1/2 cups light brown sugar
3 Tbs ground cinnamon
1 1/2 cups chopped unsalted Macadamia nuts
3/4 cups golden raisins

Orange Icing

4 Tbs (1 1/2 stick) unsalted butter, at room temperature
2 cups sifted confectioners sugar
1 tsp pure vanilla extract
1/2 tsp almond extract
1/4 to 1/3 cup freshly squeezed orange juice

directions

Dough & Filling

1
Place the water in a small bowl. Sprinkle the yeast and pinch of brown sugar over the water and stir to dissolve. Let the mixture stand until foamy, about 10 min.
2
Combine the buttermilk, sugar, eggs, salt, and 2 cups of the flour in a large bowl or in the work bowl of a heavy duty electric mixer fitted with the paddle attachment. Using a whisk or with an electric mixer on low, beat for 1 minute more. Add the soft butter and yeast mixture. Beat another minute. Add the remaining flour, 1/2 cup at a time, until a soft dough that just clears the sides of the bowl is formed.
3
Turn the dough out onto a lightly floured work surface and knead until smooth and springy, 3 to 5 minutes. Add 1 Tbs of flour at a time as necessary to prevent sticking. The dough will be soft. Place in a greased deep bowl and cover loosely with plastic wrap and let rise at room temp until doubled in bulk, about 1 1/2 hours.
4
Line 2 large baking sheets with parchment paper.
5
Turn the dough out onto the work surface; roll out the dough into a large 14 by 20 inch rectangle. For the filling, brush the surface with the melted butter and sprinkle evenly with layers of the brown sugar, cinnamon, nuts, and raisins. Roll up from the long edge, jelly roll fashion. Pinch the seam to seal, and leave the ends open. To cut the rolls, use a sharp chef’s knife. Place each roll at least 3 inches apart on the baking sheets. Cover loosely with a clean kitchen towel and let rise at room temp until doubled in bulk, about 45 min to 1 hour.
6
Preheat the oven to 350°F.
7
Bake on a center rack of the oven for 18 to 25 minutes. Do not over bake, as the rolls dry out easily.
8
While the rolls are baking, make the orange icing.

Icing

1
Place all of the ingredients for the icing in a large bowl or in the work bowl of a heavy duty electric mixer. Beat on low speed until light and fluffy, about 1 minute. The icing should be the spreading consistency of a thick buttercream frosting.
2
Remove the rolls from the oven and immediately frost each one with a layer of icing. Serve the rolls warm, or let cool completely.