Ingredients:

For the dough:
– 2 and 1/4 teaspoons (7g) active dry yeast
– 1 cup (240ml) warm milk (about 100°F/38°C)
– 1/2 cup (100g) granulated sugar
– 1/2 cup (120g) unsalted butter, melted and cooled
– 4 cups (500g) all-purpose flour
– 1/2 teaspoon salt
– 3 large eggs

For the filling:
– 1/2 cup (100g) granulated sugar
– 1 tablespoon ground cinnamon
– 1/2 cup (120g) unsalted butter, softened
– 1 cup (150g) chopped dried fruit (such as raisins, cranberries, or apricots)
– Zest of 1 orange (optional)

For the glaze:
– 1 cup (120g) powdered sugar
– 2-3 tablespoons milk or orange juice
– 1/2 teaspoon vanilla extract

Instructions:

1. In a small bowl, dissolve the yeast in warm milk, and let it sit for about 5 minutes, or until bubbly. This bubbling indicates that the yeast is active and ready for action!

2. In a large mixing bowl, combine the sugar, melted butter, and half of the flour. Mix until well combined. Then, add the yeast mixture, eggs, salt, and the remaining flour. Stir until a soft, sticky dough forms.

3. Turn the dough out onto a well-floured surface and knead it for about 6-8 minutes, or until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

4. While the dough is rising, prepare the filling. In a small bowl, mix together the granulated sugar and ground cinnamon.

5. Once the dough has doubled in size, punch it down to release any air bubbles. Roll it out into a rectangle, approximately 16×12 inches (40x30cm).

6. Spread the softened butter evenly over the surface of the dough. Sprinkle the cinnamon-sugar mixture over the butter, followed by the dried fruit and orange zest if desired.

7. Starting with the long side, carefully roll up the dough tightly, forming a log. Slice into 12 equal-sized rolls using a sharp knife or a piece of floss.

8. Arrange the rolls in a greased baking dish or a round cake tin, leaving a little space between each roll. Cover it again with a kitchen towel and let them rise for another 30-45 minutes, or until they have increased in size.

9. Preheat your oven to 350°F (180°C). Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through.

10. While the rolls cool slightly, prepare the glaze by whisking together the powdered sugar, milk or orange juice, and vanilla extract until smooth. Drizzle the glaze over the warm rolls, allowing it to cascade over each while still maintaining a touch of elegance.

11. Serve these delightful buttery panettone cinnamon rolls warm, perfect for moments when you long for the comfort of home. Refresh your senses as the aroma of the warm spices envelopes your kitchen.

Tips and Variations:

– Experiment with different dried fruits such as cherries, figs, or even candied orange peel to add a unique twist to your rolls.
– For an even richer flavor, soak the dried fruit in orange liqueur before using.
– Add a touch of almond extract or sprinkle sliced almonds on top of the glaze for an enticing nutty aroma.
– Feel free to swap the orange zest for lemon zest to unlock vibrant citrus undertones.
– Serve these delectable rolls with a cup of freshly brewed coffee, hot chocolate, or a warm mug of herbal tea for an extra cozy experience.

These panettone-inspired cinnamon rolls capture the essence of tradition and warmth. While the fusion of two iconic treats may seem unconventional, the result is a buttery, fruity, and spiced delight that stands as a testament to the importance of embracing cultural culinary fusions. Nourish your soul and embark on this journey of flavors, while creating your own cherished memories shared with loved ones. Bon appétit!