For the Rolls

• Using either microwave or small saucepan, heat milk until warm. (Note: The milk should only be lukewarm, not hot.)
• Stir yeast into warm milk; let stand for 5 minutes.
• In separate bowl or a countertop mixer, add the flour, sugar and salt. Stir until well combined.
• Add eggs and milk/yeast mixture; stir until well combined.
• Add diced butter to the bowl. (If using a countertop mixer, gradually increase speed to medium.) Knead dough for about 10 min, or until very smooth.
• Grease a large bowl with butter or oil. Place dough in bowl and cover with towel. Let sit in warm spot until doubled in size (~1 hour).
• Fold dough several times and then let sit for 15 more minutes (covered).
• Meanwhile, using a small bowl, make the filling by whisking together sugar, brown sugar, cinnamon and nutmeg. Set aside. (Note: The butter will be used later.)
• On a well-floured countertop, roll the dough into a large square approximately ½” thick.
• Brush the dough with the melted butter. Sprinkle the surface with Filling mixture, but leave a ½” border on all sides.
• Roll dough into a cylinder and press edges to seal.
• Using a sharp knife, cut dough into pieces. (Note: The thickness of each roll is your preference, but Smuggler’s Notch suggests cutting the dough into 8 pieces to create very large cinnamon rolls.)
• Place cut rolls onto a greased baking pan leaving a lot of growing room between them. (Note: I used 2 baking pans for 8 rolls.)
• Cover pan lightly and leave in warm spot until approximately doubled in size. (~40 minutes).
• Preheat oven to 375°F.
• Bake rolls at 375°F until golden brown and puffed up (~15-20 minutes).
• While rolls are baking, combine Glaze ingredients in a small sauce pan. Place over low heat, stirring occasionally, until well combined.
• Once rolls are fully baked, removed from oven and pour warm Glaze over rolls.