Sugarloaf Cafe Sweet Rolls

In a large mixing bowl, sift together 4 3/4 cups flour with the nutmeg, then add in the sugar, salt and yeast. Mix in egg, egg yolk and water and knead for about 5 to 8 minutes, or until dough just turns into a smooth, elastic ball.

Work in sour cream and additional 2/3 cups flour, and knead until dough takes up the additional ingredients. Dough should be slightly wet and a little sticky. Place in a lightly buttered bowl, cover and set in a warm spot until dough has doubled in bulk.

While dough is rising, prepare filling by mixing together the dark brown sugar, nutmeg, cinnamon, corn syrup and softened butter until uniform, then add in the chopped pecans.

When dough has doubled in bulk, punch down, and roll out on a lightly floured surface to a rectangle approximately 17- x 14- x 1/8-inch thick and evenly distribute the filling, leaving approximately 1-inch at the top without filling. Brush this edge with remaining egg white.

Roll up into a 17-inch long log and allow to rest on seam for a few minutes to ensure a good seal. Using a large, sharp knife, gently trim the ends of the log and discard, then cut into equal sections of approximately 2 inches.

Prepare two 8- x 8- x 2-inch cake pans by coating the interior lightly with softened butter and dusting with flour. Place rolls upright (4 rolls per pan), allowing equal space between rolls and the side wall of the pan.

Preheat oven to 325 degrees F. Cover lightly with either parchment paper or loose plastic wrap and allow to rise until they begin to touch, almost doubling in width. Bake for 35 to 40 minutes, until just golden on top.

While rolls are baking, prepare the icing by creaming together cream cheese and sugar. Add in 1/3 cup heavy cream and mix on medium speed for 2 to 3 minutes. Spread on tops of rolls immediately after removing from oven.

NOTE: After covering, you can also place these in the refrigerator and allow to sit overnight, allowing them to come up to room temperature before baking them in the morning.