BREAD MACHINE
DOUGH FILLING
6 1/2 oz. milk (80-90ºF) 1/3 cup butter (softened)
1 large egg 1/3 cup sugar
3 cups bread flour 2 tsp. ground cinnamon
3 Tbsp. sugar 1/2 tsp. ground nutmeg
1/2 tsp. salt 1/2 cup chopped nuts
4 Tbsp. butter or margarine
2 tsp. active dry yeast or 1 1/2 fast rise yeast
Add warm milk and egg to pan. Add bread flour, sugar, and salt to pan. Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients. Make a well in the middle of the dry ingredients and add yeast.
Program machine for DOUGH setting.
When done, remove dough and place on flour surface. Knead dough about 1 minute, then let rest 15 minutes.
Roll dough into a rectangle, about 15 x 10 inches. Spread 1/3 cup softened butter over dough to within 1 inch of edges. Then sprinkle 1/3 cup sugar, the cinnamon, nutmeg and chopped nuts evenly over dough.
Roll dough up tightly on long side. Press edges to seal and form into a 12-inch long, evenly shaped roll. With a knife or 8-inch long piece of thread or dental floss, cut roll into 1-inch pieces.
Place rolls into a greased 13 x 9-inch baking pan. Cover and let rise in warm, draft-free place until double in size, about 30-45 minutes.
Bake in preheated 375º oven for 20-25 minutes or until golden brown. Cool in pan on rack for 10-15 minutes, then drizzle with powdered sugar icing made by combining 1 cup powdered sugar with 1 to 2 Tbsp milk and 1/2 tsp vanilla. Blend until smooth. Cut apart and remove from pan.
*Can be made the night before, refrigerated and then baked in the morning if desired. Just let the rolls sit at room temperature at least 60 minutes before baking.
