3 cups brown sugar
1/2 cup cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 cup water
1 cup milk
1 teaspoon white sugar for decoration
1 teaspoon vanilla extract
In a medium bowl, mix brown sugar, cinnamon and nutmeg. Stir in water, milk and sugar until well blended. Fold in vanilla. Roll into 1 inch balls. Place on a baking sheet. Cover with aluminum foil and refrigerate overnight.
When the rolls are cool, cut each ball into 1 inch squares. Roll the squares into crescents. Roll the crescents into small sticks. Place rolls in the center of a 9 inch square pan.
When rolls are cool, cut each into squares. Place 1 inch from the edge of the pan. Brush with egg wash and sprinkle with confectioners' sugar. Cover with aluminum foil and refrigerate overnight.
While rolls remain refrigerated, prepare the frosting: In a medium bowl, combine 1 teaspoon sugar, 1 teaspoon vanilla and 1 cup of the milk. Beat with an electric mixer until blended. Cover rolls and refrigerate until ready to serve.
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