Ingredients:

• 1 cup whole milk
• 1 large egg
• 1/4 cup butter
• 3 1/3 cups flour
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 2 teaspoons active dry yeast (or 1 1/2 teaspoons rapid rise yeast)

Filling:

• 1/4 cup butter (melted)
• 1/4 cup brown sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/3 cup nuts (chopped and lightly toasted)

Icing:

• 1/4 cup butter, softened
• 1/4 cup cream cheese, softened
• 1/2 tablespoon vanilla extract
• 1 cup powdered sugar

Directions:

1. Add the ingredients for the dough to your bread machine as recommended by the manufacturer. Program the appliance for the dough cycle. When the dough is done, place the dough onto a floured surface. Knead the dough for about a minute or two, then cover and let it rest for another 15 minutes.
2. Roll the dough out into a large rectangle.
3. Brush the melted butter over the dough leaving about an inch empty around the edges.
4. Mix the brown sugar, cinnamon, nutmeg, and chopped nuts in a bowl. Sprinkle the mixture evenly over dough.
5. Starting on the long side, roll the dough up tightly. Press the edges to seal and form into a roll.
6. With a sharp knife cut the roll into 1-inch pieces.
7. Grease a 13 x 9-inch baking pan.
8. Place the rolls cut-side down in the pan. Cover and let rise in a warm, draft-free place until they double in size. This will take about 30 to 45 minutes. (Tip: I like to turn my oven on warm – 170 degrees to 200 degrees and place the rolls covered in a towel on top of the stove – NOT in the oven!)
9. Preheat the oven to 375 F.
10. Bake the rolls for about 20 to 25 minutes or until golden brown. Remove from oven and allow to cool before frosting.