Serves: 5
Total Calories: 693
Prep time: 30-45 minutes
Cook time: 40 minutes- 1 hour
Total time: 1 hour 25 minutes

DOUGH
1 cup milk
1 egg
4 1/2 cups white bread flour
1/2 teaspoon salt
6 tablespoons sugar
1/4 cup butter, softened
1 teaspoon rapid-rise active dry yeast
FILLING
2 tablespoons butter, melted
2/3 cup raisins
3 tablespoons chopped candied orange peel
2 tablespoons light brown sugar
1 teaspoon cinnamon
GLAZE
1/4 cup sugar
4 tablespoons water

Pour the milk in to the pan of a bread machine. Add the egg. Cover the milk and egg completely with the flour. Add the salt, sugar, and butter in separate corners of the pan. Make a shallow indention in the center of the flour and add the yeast. Set the bread machine to the dough setting and press start. Lightly grease a 9-inch square cake pan. When the dough cycle has finished turn the dough out onto a lightly floured surface. Punch the dough down and roll it into a 12-inch square. Brush the dough with the melted butter and sprinkle it with the raisins, candied orange peel, brown sugar, and cinnamon leaving a 1/2-inch border along one edge.

Starting at the covered edge, opposite the uncovered edge, roll the dough up jelly roll fashion. Cut the roll into 12 slices and place them in the prepared pan, cut side up. Cover with oiled plastic wrap and let rise in a warm place for 30 to 45 minutes. Set the Sun Oven out to preheat while the buns are rising.

Bake the buns until golden, 40 minutes to 1 hour. Let them cool slightly in the pan then turn them out onto a wire rack. Mix the sugar and water for the glaze in a small saucepan. Heat through; stirring occasionally, until the sugar is completely dissolved. Boil rapidly until the mixture is syrupy, 1 to 2 minutes. Brush the glaze over the warm buns.

Nutritional Facts:

Serves: 5
Total Calories: 693
Calories from Fat: 134

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