Ingredients

• Dough:
• 120 g (½ cup) milk
• 12 g (2 tsp) salt
• 14 g (2 packages) yeast
• 660 g (5 ½ cups) all-purpose flour
• 37 g (3 tbsp) sugar
• 3 tbsp butter
• 340 g/ml (1½ cups) warm water (105-115°F)
• Filling:
• 213 g (1 cup) brown sugar
• 113 g (½ cup) butter, softened
• 8 g (1½ tbsp) ground cinnamon
• 1.1 g (0.5 g if fresh ground) (½ tsp) ground nutmeg
• 6 g (1 tsp) salt
• 198 g (1 cup) sugar
• 30 g (1/4 cup) all-purpose flour
• Icing:
• 227 g (2 cups) confectioner’s sugar
• 2 tbsp melted butter
• 9 g (2 tsp) vanilla
• 60 g (4 tbsp - ¼ cup) milk

Directions

• Dough:
• 1. Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
• 2. Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture and flour. Attach bowl and dough hook. Turn to Speed 2 and mix 2 minutes.
• 3. Increase to Speed 4 until dough clings to hook and cleans sides of bowl. Knead on Speed 2 for 3 to 5 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
• 4. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
• Filling:
• 1. Place brown sugar, sugar, salt, butter, flour, cinnamon, nutmeg, and nuts in bowl. Attach bowl and flat beater. Turn to Speed 2 and mix for 1 minute.
• 2. Divide dough into equal parts. Roll to a 10 X 14 inch rectangle. Spread half of the sugar-cinnamon mixture evenly on dough. Roll dough tightly from long side to form 14-inch roll, pinching seam together. Cut into 7, 2 inch slices.
• 3. Place 7 rolls each in 2 greased 8-1/2 inch cake pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 30-60 min.
• 4. Bake at 350°F for about 20 minutes. Remove from pans immediately.
• Icing
• 1. Combine powdered sugar, melted butter, vanilla and milk in a large mixing bowl until smooth.

Photos