Almond Sweet Rolls - cooking recipe

Ingredients

1/4 cup brandy
1 cup mixed dried fruit
1/2 cup flour, plus additional to knead
2 tsp pumpkin pie spice
2 pkg (1/4 oz each) active dry yeast
1/3 cup granulated sugar
7 tbsp cold butter, chopped
2 None eggs
1 cup milk, warmed
1 tube (7 oz) marzipan
1 cup powdered sugar

Preparation

Place brandy and fruit in a medium bowl. Let stand for 6 hours to soak.
Sift flour and spice into a large bowl. Stir in yeast and granulated sugar. Rub in butter until mixture resembles crumbs. Stir in combined 1 egg and milk. Using hands, bring mixture together into a soft dough. Knead on a lightly floured surface for 3-4 mins or until soft. Transfer to a lightly oiled bowl; cover with plastic wrap. Let stand in warm place for 45 mins or until dough has doubled in size. Punch down.
Grease a foil-lined 11 x 7 inch baking pan, extending the foil over long sides for handles. Roll dough on a lightly floured surface into a 16 x 10 inch rectangle. Sprinkle top evenly with fruit mixture. Pinch marzipan into small pieces. Sprinkle over top of fruit. Starting at one long side, roll up dough firmly to form a log. Trim ends. Slice log into 12 rounds. Place rounds in prepared pan. Cover with plastic wrap. Let stand for 45 min until rolls reach top of pan.
Preheat the oven to 350\u00b0F. Brush tops of rolls with remaining egg. Bake for 20-25 mins or until lightly browned and cooked. Cool in pan for 5 mins. Remove from pan; cool completely on a wire rack. Stir sifted sugar with 3 tsp boiling water until runny. Drizzle over rolls.