|Sugar||1⁄2 Cup (8 tbs)|
|Unsalted butter||3 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Active dry yeast||1 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs) (105-115Â°F)|
|Flour||3 Cup (48 tbs)|
|Light rum||1 1⁄2 Tablespoon|
|Grated nutmeg||1⁄2 Teaspoon|
|Confectioners sugar||3⁄4 Cup (12 tbs)|
|Light rum||2 Tablespoon|
1 Heat 1/4 cup sugar, salt, butter, and milk to warm (105°-115°F).
2 Dissolve yeast in warm water. Set aside for 5 minutes. Add 2 cups flour, yeast mixture, egg, and rum to milk mixture. Mix thoroughly.
3 Add enough remaining flour to form a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes. Place in greased bowl, turning to coat top.
4 Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough. Roll into a rectangle about 8 x 16 inches. Brush with melted butter.
6 Combine 1/4 cup sugar with nutmeg. Sprinkle on dough. Working from the wide side, roll up tight in jelly-roll style. Cut roll into pieces 1 1/2 inches wide.
7 Place cut side up in buttered muffin pans. Brush tops with melted butter. Cover; let rise until double€”about 30 minutes.
8 Bake in a preheated 375°F oven 25 to 30 minutes or until done. To make frosting, mix confectioners' sugar and light rum until smooth.
9 Remove from muffin pan. While warm, frost with the icing. Sprinkle with chopped nuts.