Cinnamon Rolls
Bread Dough: Pour the milk into a small saucepan and place it over medium-high heat. Watch the pan carefully. As soon as the milk comes to a full boil, add the herbs, push them under the surface with a spoon, and immediately remove the pan from the heat. Cover and let it steep for 30 minutes, then strain and return the milk to the pan.
Add butter (cut into small pieces) and sugar to pan and reheat over very low heat until butter is mostly melted and mixture is warm (about 110°). Whisk to dissolve and blend in sugar. Beat eggs lightly in medium bowl, then slowly whisk in the warm milk.
In the bowl of standing mixer fitted with paddle attachment, combine flour, yeast, and salt; mix on lowest speed just to blend. With mixer running, add milk mixture in steady stream; mix on low speed until loose, shiny dough forms (you may also see satiny webs as dough moves in bowl), about 1 minute. Increase speed to medium and beat 6–7 minutes, until strong webs form. (Dough will remain loose rather than forming a neat, cohesive mass.)
Transfer dough to large bowl, cover bowl with plastic wrap, and place in warm, draft-free spot until dough doubles in bulk and surface feels tacky, about 2 hours.
Line rimmed baking sheet with plastic wrap. Sprinkle dough with flour (no more than 2 tablespoons) to prevent sticking, and punch down. Turn dough onto floured work surface and form into rough rectangle shape. Transfer rectangle to lined baking sheet, cover with plastic wrap, and refrigerate overnight.
Topping: Prepare four 9" pans by lining the bottom with parchment and buttering the sides.
For caramel topping, heat the cream in a small pan over low heat. Put the sugar into a medium-large heavy pan in an even layer, then pour the water over it, also somewhat evenly. Cook over medium-high heat, without stirring, until sugar is melted and becomes a medium–dark amber. (You may need to turn the burner off temporarily to accurately see the color.) Turn the heat down to low and whisk in the cream, a bit at a time, being very careful—the syrup will bubble up, and hot caramel is dangerous. If necessary to control the volume, the heat can be turned off briefly. After cream is all added, stir in the butter and agave syrup, then continue to cook over low heat for a minute or two until smooth. Allow to cool.
Or, for optional easy topping, whisk together the butter, syrup and cinnamon.
For either topping: distribute topping equally among the four pans, then sprinkle in nuts.
Filling: Heat wine or juice. Place dried fruit in a bowl or small coffee press, pour the warm wine over the fruit and set aside. Stir together the cocoa, sugar, cinnamon, chile and salt.
Cut dough in half, then for each half: Turn dough onto lightly floured work surface and roll to a thin rectangle. Dust thickly with half the sugar mixture. Drizzle about a third of the butter over this, then use a spatula to spread the butter evenly; it will incorporate into the sugar mixture as you do this. Use what’s remaining of half the butter to fill in as needed.
Drain wine from the dried fruit and sprinkle half the fruit over the topping. Roll dough very loosely; to accomplish this, roll just a little ways then pick up roll and move it forward a bit. Seal edge, cut into 18 rolls, and place nine in each of two pans. Repeat with remaining half of dough.
Cover each pan loosely with plastic wrap, place them in a warm spot, and let rise 2 hours or until big and puffy. (If desired, when the rolls are about three-quarters risen the pans may be wrapped tightly with plastic wrap and refrigerated 2 hours–3 days. Remove from refrigerator, loosen wrap and let come to room temperature and finish rising; this may take another hour or so.) Turn oven on to 325°, remove plastic wrap from pans and place them in oven. Bake until golden brown, about thirty minutes more.
Remove the rolls from the oven and let them sit for five minutes. Flip the rolls upside down onto cooling racks. Cool at least 20 minutes more before serving.