I used to make these around Christmas time when Erinn was at home. Pretty tasty cookie.
INGREDIENTS
3 cups all-purpose flour
3 tbsp granulated sugar
2 1/4 tsp instant yeast
1 cup salted butter, chilled and cubed
3/4 cup milk (2%), heated to 100- 110°F
2 large eggs, lightly beaten
1/2 cups granulated sugar
2 tbsp cinnamon
1/2 tsp nutmeg
DIRECTIONS
Combine flour, 3 tbsp sugar and yeast in bowl. Cut in butter with a pastry blender until mixture resembles coarse meal.
Add milk and beaten eggs to flour mixture and stir just until combined.
Turn dough out onto a lightly floured surface. Knead dough and shape into a ball. Place ball in a bowl. Cover and refrigerate for at least 8 hours or up to 12 hours before rolling out.
Remove dough from refrigerator.
Preheat oven to 350°F.
Meanwhile, uncovered dough and transfer it to a lightly floured surface. Knead dough and divide into 6 pieces. Roll each piece into a ball.
Combine 1/2 cup sugar, cinnamon and nutmeg.
Sprinkle a clean surface with about 1 tbsp of sugar mixture. On sprinkled surface, use a lightly floured rolling pin to roll out one ball into a round about 1/8 inch thick; flip dough over while rolling to get sugar mixture on both sides. Cut round into 8 wedges. Starting with wide end, roll up each wedge jelly-roll fashion. Gently pinch centre of rolls to secure.
Repeat procedure with remaining sugar mixture and balls.
Place rolls in parchment paper-lined rimmed baking sheets.
Bake until rolls are lightly browned, about 12 minutes.
Remove from pans and cool on racks.
Store in an airtight container in a refrigerator for up to 1 week. May be frozen.