Instructions

• Heat the milk to about 100F. Whisk in the yeast, and set aside. Add the flour, salt, sugar, cinnamon, and nutmeg in the bowl of a stand mixer fitted with the paddle attachment and run the mixer on medium speed until everything is thoroughly combined. Add the melted butter and mix until all of the butter is incorporated and you have a sandy-textured mixture. Switch to the dough hook and add the milk/yeast mixture and the eggs. Mix the dough with the dough hook on medium-low speed until all of the flour is incorporated, 2-3 minutes.
• Increase the speed of the mixer to medium and knead the dough for 5 minutes or until it is
  smooth, glossy, and doesn’t cling to your hand when handled. While the dough is mixing, mix
  together the sugar and cinnamon in a small bowl and set it aside. Remove the dough from the
  mixer and knead it a few times on the counter to bring it together into a uniform ball.
• Move the dough to an oiled bowl. Cover the bowl with plastic wrap and set aside for 1 hour to rise. While the dough rises, preheat your oven to 350°F.
• After the dough has risen, move the dough to a work surface and divided into two pieces. Using a rolling pin, roll each piece into 1/4 inch thick oval, using flour as needed. Spread the filling on the two dough ovals and roll the dough cinnamon roll style, creating two logs of filled dough. Twist the two logs together and create an 8-inch circle. Move to a parchment-lined sheet pan and bake for 30-35 mins or until golden brown. Allow the cake to cool completely before icing and decorating with sugar. To make the glaze, combine the powdered sugar and milk and stir until smooth.