In a large bowl (the bowl for your stand mixer if using) add the yeast, sugar and warm water and whisk gently to combine. Allow to sit for 10 minutes until the mixture is foamy.
Add the remaining dough ingredients and knead using a stand mixer with the dough hook on low speed, or by hand for about 10 minutes, or until the dough forms a soft ball that springs back when lightly pressed. You should be able to handle the dough without it being too sticky, so add slightly more flour if you need.
Transfer into a large clean bowl and cover in gladwrap or a clean tea towel and put in a warm place to rise for 40-50 minutes or until almost doubled in size (see note 2)
Tip the dough out of the bowl onto a lightly floured surface and gently roll out into a rectangle that is 45cm x 25cm (approx).
Combine the dried fruit in a small bowl. Combine the sugar and spices in another small bowl. Spread the softened butter all over the dough and sprinkle the dried fruit evenly over the dough. Sprinkle the sugar and spice mixture evenly over top of the dried fruit.
With the longest edge close to you, tightly roll the dough up into a roll, pinching the end slightly to seal the roll. Using a sharp knife, slice into 12 pieces and place in a well greased baking dish leaving about 1cm gap between each roll.
Cover the baking dish in gladwrap or the same tea towel and leave in a warm place to rise again for 1 hour or until almost doubled in size.
Pre-heat the oven to 180°C and bake for 15 minutes or until the rolls are just starting to go brown on top. Remove from the oven and allow to cool slightly before glazing and eating.
Orange Maple Glaze
Mix all ingredients together and pour over the rolls immediately before serving.
If you are not eating the rolls immediately, skip the glaze step, cover the rolls and store at room temperature overnight or in the fridge for a couple of days until you are ready to use them. Heat through in the oven when you are ready to eat and then glaze them. You can also freeze the rolls the day of baking in a large snaplock bag. Thaw overnight in the fridge and then heat in the oven (180°C/350°F for around 10 minutes or until warmed all the way through) before glazing and serving.
1. If you don't have a thermometer, you want to use tap water that is quite warm to the touch - warmer than lukewarm but less than hot!2. If the weather is warm I leave the dough outside to rise, if it's cooler you can put it in your hot water cupboard or heat your oven to the lowest setting, turn it off and leave the dough in there to rise.