1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature slightly beaten
⅓ cup butter, softened
3 1/2 cups all purpose flour
1 c. whole wheat flour
1 tsp. salt
½ cup white sugar
2½ teaspoons bread machine yeast -regular yeast if you make the dough without a machine
Filling
1 cup brown sugar, packed
2½ tablespoons ground cinnamon
1/2 tsp. nutmeg
2 tbsp butter, melted for brushing
Frosting
4 oz cream cheese
4 tbsp butter, softened
2 tbsp milk
1/2 tsp vanilla
2 c. powdered sugar
Put the yeast into the milk and let it stand. Put all dry ingredients into a mixing bowl. Add eggs and softened butter, mix. Add the milk and yeast and beat with dough hooks on an electric mixer until incorporated and thick. Knead with hands into a solid ball. Let rise in warm place for 90 minutes.
Mix filling and melt the butter. Roll out dough into a 24 x 16 rectangle. Brush with butter and spread the filling across the dough. Tightly roll it. Cut into 1 inch rolls with dental floss.
Brush 12x9 oblong glass baking tray with remaining butter and place the rolls into the pan. Let rise 30 minutes in warm place. Bake at 400 degrees for 20 minutes
While cooling, make the frosting. Beat butter and cream cheese together with vanilla and milk. Gradually beat in the powdered sugar.
Spread frosting on the rolls then serve.
