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1
In large bowl dissolve yeast in the warm water and let stand 5-10 min
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2
In small saucepan melt 1/3 cup butter and the milk.
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3
Cook only until butter is melted.
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4
Cool to warm.
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5
Stir butter mixture, sugar, nutmeg and salt into yeast mixture.
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6
Using heavy duty mixer fitted with paddle attachment and set on low speed beat flour in 1/2 cup at a time until yeast mixture forms stiff dough.
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7
Turn dough onto slightly floured surface and knead until smooth and elastic.
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8
Add more flour if needed to prevent sticking.
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9
Place dough in large greased bowl turning to coat.
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10
Cover with a damp cloth and let rise in warm place until doubled.
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11
About one hour.
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12
To prepare filling, In a saucepan mix together butter, brown sugar, and cinnamon.
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13
Cook until butter is melted.
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14
Grease 2 baking sheets.
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15
Punch down dough.
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16
Turn out onto lightly floured surface.
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17
Divide dough in half.
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18
Using a lightly floured rolling pin roll each half into 24x10 inch rectangles .
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19
spread filling evenly over dough to within 1/2 inch of edges.
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20
Starting with long side roll up rectangles tightly jelly roll style.
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21
Pinch seams to seal.
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22
Cut each roll into 12 two inch pieces.
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23
Place rolls 2 inches apart on prepared sheets.
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24
Cover loosely with damp cloth and let rise 30 min.
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25
Preheat oven to 425F.
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26
Brush rolls with lightly beaten egg.
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27
Bake 8 min.
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28
Cool to warm and add icing.
