Panettone Swirl Buns

For the Panettone dough, mix water, yeast, salt, honey, eggs, melted butter, extracts, and lemon zest in a stand mixer bowl or a large container.

Mix in dried fruit and flour without kneading, using a paddle attachment, Danish dough whisk, or spoon. Use wet hands to incorporate the last bit of flour if needed.

Cover (not airtight) and let rest at room temperature for 2 hours until dough rises.

Chill the dough for at least 2 hours, or up to 5 days.

On baking day, butter ten 3 x 2-inch soufflé molds and line bottoms with parchment paper, coat with granulated sugar.

In a small bowl, mix brown sugar, cinnamon, and salt for the filling.

Remove 2 pounds of dough, knead a few times, shape into a ball, and let rest covered with a tea towel for 15-20 minutes.

Roll dough into a 16 x 12-inch rectangle, brush with melted butter, and sprinkle cinnamon-sugar mixture evenly, pressing lightly.

Roll the dough into a tight cylinder, pinch seam to seal, and cut into 10 equal pieces. Place into prepared pans cut side up.

Cover with plastic wrap and let rise until doubled, 1 to 1 1/2 hours.

Preheat oven to 350F and bake for 22 to 30 minutes, rotating pan halfway through, until golden brown.

Transfer to a wire rack to cool slightly, then flip out of molds using a kitchen towel and a knife. Let cool for 5 minutes.

For the icing, mix cream cheese, salt, vanilla, and 2 tablespoons water until smooth. Add confectioners’ sugar, add more water to reach desired consistency.

Pour icing over rolls and serve warm.