Cinnamon Swirl Rolls

The accompanying video is in two parts.  Links: Part 1 Cinnamon Swirl Rolls; Part 2 Cinnamon Swirl Rolls. 

Use the dough from the basic white bread recipe.  Instead of placing it in a pan when it becomes elastic after kneading, roll or press it into a rectangle on a floured surface. Brush with butter, then fold again and stretch out the dough to be in a rectangle. Repeat for flaker dough in your cinnamon rolls.  Be patient with the dough; wait a couple minutes before stretching it out to be a rectangle that is at least 12 inches by 14 inches.  Then brush the rectangle top with warm (not hot) butter, sprinkle white and brown sugar on top, cinnamon and nutmeg (I'm from Connecticut which is the nutmeg state, so I add nutmeg to many foods), and pecans. You can use any nut of your choice, of course.  You could also use sliced apples.  Usually one very big apple or two small ones provide sufficient fruit.  Drizzle melted (not hot) butter over the top.   Other alternatives include using jam or chocolate chips. 

Choose a side and begin rolling.  When you have formed a log, then slice the log into 1 inch pieces, making discs with the swirls on the horizontal surfaces.  

Place the rolls onto an oven-safe tray lined with parchment paper.  You'll need these to rise; you can control the length of time for them to rise by controlling the temperature. If you want them to rise swiftly, put them -- uncovered -- into an unheated oven with a bowl of hot water in the rack below.  They will rise in about 2 hours.  Or if you want them to rise slowly -- overnight, for example -- then cover with plastic wrap and place in the refrigerator.  

When rising time has ended, remove the plastic wrap (if you've used plastic wrap) and place in a 350 degree oven. These will be baked in about 25 minutes; your rolls will be golden brown.  They are lovely warm and will have a gooey bottom from the butter and sugar.