Directions

1. Combine 1 cup flour, milled flaxseed, sugar, undissolved yeast and salt in large mixer bowl. Heat water, milk and butter until very warm (120^° to 130^°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, 1/2 cup flour and ground cinnamon; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.Roll dough to 10 x 12-inch rectangle. Brush with melted butter to within 1 inch of the edges; sprinkle with Cinnamon Filling. Beginning on long side, roll up tightly as for jelly roll. Pinch seam to seal; cut into 1-inch pieces. Place, cut side up, into greased 9 x 13-inch pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
2. Bake at 375^°F for 25 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Powdered Sugar Glaze.
3. Cinnamon Filling: In small bowl, combine sugar, cinnamon and nutmeg. Stir until well blended.
4. Powdered Sugar Glaze: Combine powdered sugar, milk and vanilla extract. Stir until smooth.