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Add the flour, baking powder, baking soda, and salt. Pulse the food processor until the dough
clumps together similar to biscuit dough (8-10 pulses). The dough should be sticky.
Turn out the dough onto a floured surface and knead gently 4 to 5 times or until the dough is
smooth. Do not overwork.
Using a rolling pin, roll out the dough to make a 12 x 15 rectangle.
Brush the surface with 2 tablespoons of melted butter.
Combine the sugar, cinnamon, and cloves. Sprinkle the mixture over the dough; then pat into
the dough.
Drain the fruit and pat dry with paper towels.
Distribute the fruit over the sugared dough.
Starting on the long edge of the dough, roll it up in jelly roll fashion.
Pinch the edge to seal, leaving both ends open.
Cut the dough into 12 equal sized
rolls.
With the cut side up (spiral design facing up), place the rolls in the baking pan.
Bake on the middle rack for 25 to 30 minutes or until golden brown.
Remove the rolls from pan one at a time and place onto a wire rack that is positioned over
waxed paper.
Combine the glaze ingredients in a small mixing bowl, blending the ingredients together until
smooth and thick.
Adjust the consistency with a few drops of buttermilk if needed.
Drizzle the glaze over the rolls, allowing the glaze to drip off the edges. The waxed paper
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