The Dough

• 2 tsp (or 1 packet) instant yeast

• ½ cup milk

• ¼ cup water (see instructions)

• 2 Tbsp salted butter, cut into several pieces

• ¾ tsp salt

• 3 Tbsp sugar (or brown sugar)

• 1 heaping tsp holiday spice (I use King Arthur Yuletide Spice Blend, which contains spices like cardamom, coriander, mace, allspice, nutmeg, and a touch of lemon or orange peel)

• 1 heaping tsp cinnamon

• 2–2½ cups all-purpose or bread flour

• About 1 Tbsp vegetable oil (for greasing the bowl)

Warm the liquids together
Pour ½ cup milk into a measuring cup, then add ¼ cup water to reach ¾ cup total. Add the butter pieces right into that same cup. Microwave until the mixture feels very warm but not hot (around 113°F). The butter will melt, but there will still be some chunks.

Combine and wake up the yeast
Add the warm milk mixture to a large mixing bowl or stand mixer with the yeast. Stir in salt, sugar, Yuletide spice, and cinnamon. Give it a minute. If you see tiny bubbles forming, the yeast is happy.

Mix the dough
Add 1 cup of flour to the bowl and mix lightly with a dough hook. Add another cup and continue mixing until a dough starts to form. Add up to another ½ cup, just a little at a time, until the dough starts to clean the sides of the bowl. If it relaxes and loses shape (“goes bluh”), sprinkle in a little more flour. Stop when it consistently cleans the bowl. Less flour is better than more.

Let it rise
Oil a rising bowl with about a tablespoon of vegetable oil. Transfer the dough into it, turning once to coat. Give it a firm pat and tell it to behave. Cover loosely and let it rest somewhere warm for about 1 hour, or until doubled in size. I leave mine in the turned-off microwave.

The Filling

• 3 - 4 apples (Granny Smith or a mix of tart baking apples), peeled and chopped

• 2 Tbsp butter

• About 1 cup dried fruit (I like King Arthur’s dried fruit blend; or raisins, dried cherries, cranberries, etc.)

• Pecan chips (optional)

• ¼ cup brown sugar

• ¼ - 1 cup water, as needed

• 1 heaping tsp of your spice blend

Cook the filling
While your dough is rising, combine dried fruit, butter, apples and a ¼ cup of water into a large sauté pan or skillet over low to medium heat. Add the brown sugar once things are gently bubbling. Add water as needed. When the apples are fork-tender and the dried fruit is plump, stir in the spice blend. You want a syrupy sauce - juicy but not soupy. Remove from heat and let it cool for a bit.

Assembly & Baking

Lightly grease or flour your work surface. Stretch the dough into a rectangle about 12” × 14” (the size of a medium cutting board).

Sprinkle the dough liberally with cinnamon. Spoon the fruit filling evenly over the dough, spreading it all the way to the right and left edges. Leave most of the liquid in the pan.

Starting from the long (14”) edge, roll up the dough into a log. Using a serrated knife, cut into 8 even rolls (half → half → half → half).

Place the pieces into a greased 9” × 13” baking dish (glass or ceramic), arranged in 2 rows of 4. Pour the leftover syrup from the filling into the spaces between the rolls and the edges of the dish.

Cover and let the rolls rest in a warm place for about 20 minutes while the oven preheats to 375°F.

Bake for 20–25 minutes, until golden brown or until an instant-read thermometer reads 190°F in the center.

The Frosting

• 8 oz cream cheese, cubed

• ½ cup powdered sugar

• A big dash of vanilla

• 1–2 Tbsp milk (as needed to thin)

Make the glaze
Beat together the cream cheese, powdered sugar, and vanilla. Add milk a little at a time until the glaze is smooth and spreadable.

Finish the rolls
Spoon or pour glaze over the rolls while they’re still warm. Serve warm.