Meagan'S Apple Macaroon Swirly Buns - cooking recipe

Ingredients

1 tsp. sugar
1/4 c. warm water
1 pkg. (1/4 oz.) dry yeast
1/4 c. firmly packed light brown sugar
1 c. unsweetened apple juice
1 large egg
1/4 tsp. cinnamon
1/4 c. melted butter
3 1/2 to 4 c. all-purpose flour
1/2 c. butter, melted

Preparation

In a small bowl, mix together the teaspoon sugar with the warm water and yeast.
stir and set aside.
In a large bowl, combine the brown sugar, apple juice, egg, cinnamon, melted butter, yeast mixture and 2 cups of the flour.
Mix well, using a wooden spoon.
Work in the remaining flour, as needed, to make a moderately firm dough. Turn the dough onto a lightly floured surface and knead until smooth.
Shape into a ball and place in a large, oiled bowl.
Turn the dough over so that all surfaces will be lightly oiled.
Cover and let rise for 1 hour. While dough is rising, prepare the coating.
When the dough has doubled in size, punch it down. Pinch off pieces about the size of a golf ball. Roll pieces between palms of hands until you get ropes about 8 or 9 inches long. Dip the ropes into the melted butter, then coat in the macaroon mixture.
Swirl into greased muffin tins.
Bake at 375 degrees for 18 to 20 minutes. Remove from tins and place buns on rack to cool slightly.
Drizzle with glaze.