From the Don Angie team in New York, an Italian twist on cinnamon rolls with pine nuts and Marsala-soaked raisins
2 tablespoons plus 2 teaspoons of unsalted butter, softened1½ cup of bread flour, plus up to a ¼ cup additionalFor the filling:5 tablespoons of unsalted butter, softened½ teaspoon of coarse sea salt, such as Maldon3 tablespoons of unsalted butter, softenedFirst, prepare the Marsala-soaked raisins. In a microwave-safe bowl, heat the golden raisins and Marsala in the microwave for 2 minutes. Stir well. Set aside and allow raisins to hydrate.
Once ready to bake, preheat the oven to 400 degrees. Mix together cinnamon, brown sugar, vanilla bean paste, and sea salt in a bowl until thoroughly combined. Set mixture aside.
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