1 package active dry yeast
1/2 cup warm water
1/2 teaspoon sugar
1 1/4 cups butter, melted
1/4 cup sugar
1 cup milk, heated
5 cups flour
2 teaspoons salt
1 teaspoon vanilla
1/2 teaspoon nutmeg
2 eggs, well beaten

Filling:

1 cup brown sugar
1 teaspoon cinnamon
1/2 cup chopped nuts

Dissolve yeast in lukewarm water and add a teaspoon sugar. Plaça butter and 1/4 cup sugar in a large bowl and add milk. Stir until dissolved.

Cool to lukewarm. Add yeast and 2 cups flour and beat until smooth.

Add remaining Ingredients and beat well. Add remaining flour and mix thoroughly. Cover bowl tightly with plastic wrap and store In refrigerator overnight.

Divide dough into 2 parts. Roll each piece on a well floured pastry cloth into a rectangle about 9 by 12 inches.

Mix brown sugar, cinnamon, and nuts together and sprinkle half on each cake. Roll like a jelly roll and press ends together. Place on cookie sheets and shape into crescents. Let rise in a warm place until doubled in size.

Preheat oven to 375°F.

Bake in hot oven for 25 to 30 minutes or until golden on top and baked through (190°F).