Dough:  In a large microwave-safe measuring cup heat milk to scalding in the microwave; add butter and stir to melt. Let cool to 95°. In the large bowl of a stand mixer fitted with a dough hook, dissolve yeast in warm water. In a large bowl combine flour, dry milk powder, granulated sugar, and salt. Add cooled milk/butter mixture and eggs to the yeast, then add the flour mixture and mix on lowest speed to form a soft, smooth dough (about 4-5 minutes).  Transfer to a large greased bowl, turn to coat, cover and let rise until doubled (about 1½ - 2 hours). 

 Meanwhile, prepare the filling, streusel, icing, and baking pans:

 Filling: In the bowl of a stand mixer fitted with a paddle attachment cream butter until light, add brown sugar, cinnamon, salt, and nutmeg and combine thoroughly; set aside in a warm place.

 Streusel: In a medium bowl, combine brown sugar, flour, cinnamon, salt, and butter with your fingers until mixture is completely combined and can be crumbled into moist lumps; set aside.

 Pan Preparation: For 16 jumbo rolls - Line the bottoms and sides of one 13"x 9"x 2" and one 8" square baking pan; set aside. Cut 5 strips of parchment 13” long and 2” wide and set aside.

 When dough has doubled gently turn it out onto a lightly floured surface. Stretch by hand into a neat rectangle then roll the entire piece to measure 32" long x 12"wide. Gently spread with the filling being careful not to tear the dough, leaving about ½” of both long edges unfilled. Starting at a long edge, roll tightly toward the opposite edge then pinch the long edge closed.  Turn the log over so the seam is on the bottom and use a piece of plain dental floss or a sharp knife to cut 16 2” slices. Divide slices between pans (12 in the larger pan, 4 in the smaller pan), placing cut-side down. [If desired, insert strips of parchment between the rows of rolls to separate each roll (see image below). This is not necessary but helps to neatly separate the rolls after baking.] Cover with a clean dish towel and put in a warm place to rise.

Preheat oven to 350°. When rolls have almost doubled in volume (about 1 hour) gently top with the streusel. Bake about 25-30 minutes, loosely covering the top with aluminum foil if they begin to get too brown. Cool in the pan 2-3 minutes, remove rolls and parchment paper to a cooling rack, and cool another 10 minutes.

Glaze: In a medium bowl, whisk XXX sugar and vanilla bean paste with a small amount of heavy cream to form a slightly thick drizzling icing. Drizzle or spread each roll generously with the XXX sugar icing and let cool completely. To make a thin glaze to drip the tops of each roll in, add more cream for desired consistency.

Wrap individually in plastic wrap.  Freezes well.

I don’t bake sweet yeast rolls without thinking about my Grandmother Ruth. As a young married woman in the suburbs of Pittsburgh with two small children during the Great Depression, she would bake and sell her goods to the neighbors for extra money. As a kid I’d watch her make breads and rolls by hand, carefully doing all the mixing and kneading by hand. She didn’t own a stand mixer, and liked the feel of working with the dough. As I grew older she’d let me help. She wasn’t fond (or so she led me to believe) of the “fussiness” required to do the shaping and filling, so she let me. Her favorite rolls were a variation of cinnamon rolls using a filling of butter, granulated sugar and fresh orange zest, and she’d finish them with a powdered sugar icing made with orange juice and fresh zest. They put canned orange rolls to shame!