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These big, buxom cinnamon buns feature dried apple bits in the filling.
3 1/2 cups (13 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 5/8 ounces) potato flour
1/4 cup (1 ounce) Baker's Special Dry Milk or nonfat dry milk
1/4 cup (1 3/4 ounces) granulated sugar
6 tablespoons (3 ounces) butter
1 cup (8 ounces) lukewarm water
1 large egg
1 1/4 teaspoons salt
2 teaspoons instant yeast
3/4 cup (2 1/4 ounces) diced dried apples mixed with 2 tablespoons (1 ounce) rum, whiskey, or hot water
1 cup (5 1/2 ounces) Baker's Cinnamon Filling* mixed with 1/4 cup (2 ounces) water
1 1/2 cups (6 ounces) glazing sugar or confectioners' sugar
1/4 cup (2 ounces) heavy cream
1 teaspoon vanilla
*Baker's Cinnamon Filling is key to making a really tasty cinnamon roll. If desired, substitute 1 cup (7 ounces) granulated sugar mixed with 1 to 2 tablespoons cinnamon (to taste) and 2 tablespoons soft butter.
To make the dough: Whisk the all-purpose flour with the potato flour, to avoid clumping. Combine with the remaining dough ingredients, and mix and knead them togetherby hand, mixer or bread machinetill you've made a soft, smooth dough. Allow the dough to rise, covered, for about 1 hour; it'll become puffy, but won't double in bulk. While the dough is rising, lightly grease a baking sheet; two individual bun pans; or a baking sheet and one bun pan.
Roll the dough into a 14" x 26" rectangle. Spread with the prepared cinnamon filling and sprinkle with the apple/liquid mixture, leaving an uncovered strip about 1" wide along one short end of the dough. Roll the dough into a log starting with the short filling-covered end. Use a serrated knife to slice the log into 12 pieces, rinsing the blade in hot water between cuts if it starts to drag.
Place the buns in the prepared pans. Don't have two bun pans? Put six in the bun pan, and space six evenly on a baking sheet. Cover the pans, and let the buns rise for 60 to 90 minutes; they should become quite puffy. Towards the end of the rising time, preheat the oven to 350°F.
Bake the buns for about 16 to 18 minutes, till they're a light golden brown. Remove from the oven, and place on a rack to cool. When completely cool, stir together the frosting ingredients, and spread on the buns. Yield: 12 buns.