Apple Raisin Cinnamon Buns

I am a big fan of cinnamon buns and where I live there is this one bakery that makes what I would consider to be some of the best in the world.  The only thing that would make them better is the addition of some raisins but I know not everyone is a fan of raisins.
I decided that it was about time for me to try making my own cinnamon buns.  I put my own little spin on them by adding apples and raisins but it turned out great as far as I am concerned.  I didn't ice them but regular or cream cheese icing would be superb on top.

Apple Raisin Cinnamon Buns

1/4 cup sugar

1 1/2 dry active yeast

2/3 cup milk

1 egg

2 tbsp melted butter

1/2 tsp vanilla

3 cups whole wheat flour

1/2 tsp salt

1 cup packed brown sugar

1 1/2 tsp cinnamon

1 pinch ground cloves

1 pinch salt

1/3 cup melted butter

2 cups grated apple

1. In bowl, dissolve 1 tsp of the granulated sugar in 1/3 cup warm water; sprinkle yeast over top. Let stand until foamy, about 10 minutes. 
2. In separate bowl, whisk together milk, egg, butter, vanilla and remaining sugar; stir in yeast mixture.
3. In large bowl, whisk together all-purpose flour, whole wheat flour and salt. Stir in yeast mixture until ragged dough forms. Turn out onto floured surface and knead, adding up to 2 tbsp more all-purpose flour if needed, until soft, smooth but not sticky dough forms, about 10 minutes.
4. Transfer to greased bowl and turn to grease all over. Cover and let stand in warm draft-free place until doubled in bulk, about 2 hours.
5. Meanwhile, in small bowl, stir together the grated apple, brown sugar, cinnamon, cloves and salt, then set aside.
6. Turn dough out onto lightly floured surface; roll out into 20- x 12-inch (50 x 30 cm) rectangle. Brush with all but 2 tbsp of the melted butter, leaving 1/2-inch (1 cm) border uncovered at 1 long side. Sprinkle with sugar mixture, leaving same 1/2-inch (1 cm) border uncovered. 
7. Starting at long side opposite border, tightly roll up dough; pinch seam to seal. Brush all over with remaining butter.
8. With sharp knife, cut into 12 pieces; place, cut side up, in greased 13- x 9-inch (3 L) baking dish. Cover and let rise in warm draft-free place until doubled in bulk, about 1 hour.(Make-ahead: Cover and refrigerate overnight or for up to 12 hours. Let stand at room temperature for 30 minutes before baking.)
9. Bake in 375ºF (190ºC) oven until tops are golden and buns sound hollow when gently tapped, 25 to 30 minutes. Serve warm.

Recipe adapted from here.