Apples, walnuts, raisons...anything like that is only good for you. After the first rise, you can cut strips, tear chunks off, whatever you like. I tend to quickly roll it out to a rectangle, cut strips, then roll the strips out, slicing those into about what size each roll should be. That small piece gets the butter and spice and raisons or nuts, then roll it up pinch the seam closed, ready to put on a cookie sheet and let rise again. I use a dusting of powdered sugar, because its not so goopy as icing, and frankly, that little bit of sweetness is usually all it takes to satisfy a sweetness craving. Hardly any empty calories at all. I think the last time I priced a loaf of cinamon raison bread, tiny loaf, it was close to five dollars.....wha???? No way!