Instructions

• Spray a cupcake or muffin tin with non-stick spray and set aside.
• 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.
• Cut the dough into 12 uniform pieces and roll them into balls. Using a rolling pin, roll one of the
  balls into a rough oval that is ¼ in. thick. Brush a thin layer of melted butter over the dough and
  sprinkle about 2 tsp. of the cinnamon sugar on top of the butter. Roll the dough up into a log and
  set it aside while you finish the rest of the balls of dough.
• Once you have 12 rolls of dough, take one of them, split it in half longways, and twist the two
  pieces together. Coil the braided dough up like a snail-shell making sure that the two ends of the
  dough are fully tucked underneath the dough. Place in the prepared muffin tin tucked ends on the bottom and move on to the rest of the dough. Once all of the dough is the muffin tin, cover the pan lightly 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, place the pan in the preheated oven and cook for 20-25 minutes or
  until the tops are golden brown. Allow them to cool in the pan for about 5 minutes before
  removing them. Once they are cooled to room temp, you can glaze them and decorate them.