6 – 6 1/2 cups bread flour (750-812 gr)
1/3 cup sugar (62 gr)
2 pkg yeast (14 gr)
1 1/2 tsp. salt (6gr)
3/4 cup warm water (105°F-115°F/40C°-46°C)
3/4 cup warm milk (105°F-115°F/40C°-46°C)
1 cup dried cherries (120gr)
1/2 cup chopped pecans (50gr)
1 tbsp. cinnamon (7 gr)
1 stick butter (115 gr)
1 tsp. vanilla extract (15 ml)
2-3 tbsp. fresh orange juice (30-45ml)
2 cups powdered sugar (250 gr)
1 tsp. fresh orange zest (optional) (4 gr)
In a mixer, combine 2 cups of flour, sugar, yeast and salt. Add the warm water and milk and begin to mix. When combined, add the eggs. Continue to mix, adding enough of the remaining flour to make a firm, elastic dough. Allow mixer to knead dough (using the dough hook attachment) for about 3 minutes.
Prepare a 9” x 13” (33cm x 23cm) baking pan by greasing the inside with butter. Set aside.
On a floured surface, roll out the dough into a long rectangle, about ¼” (.6cm) thick. Sprinkle the cinnamon and then the dried cherries over the surface of the rectangle. Starting on one of the long sides of the rectangle, roll the rectangle into a cylinder. Seal the edge. Cut into 16 slices and place in your prepared pan. Cover with plastic, and store in the refrigerator overnight. (Rolls will have completely risen in 2-24 hours.)
Preheat your oven to 375°F (190°C). Remove rolls from refrigerator and remove the plastic wrap before baking. Place pan in preheated oven. Bake for 30-35 minutes until golden brown. Remove the rolls from the oven and allow to cool.
To make the glaze, combine the ingredients in the bowl of a mixer. Add enough of orange juice so that the glaze can be easily spread on the warm cinnamon rolls.
Substitute any dried fruit that you like, such as cranberries, blueberries, apricots or apples!