To make the rolls, dissolve yeast in lukewarm milk. Combine sugar, salt, shortening and egg in mixer bowl and mix 1 minute at low speed. Add milk mixture and mix 1 minute. Add flours and nutmeg and mix only enough for flour to be well incorporated, not more than 5 minutes. Knead well until smooth and elastic. Let rise until doubled in bulk.

To make cake crumb filling, combine cake crumbs, brown sugar and cinnamon, and mix well.

Roll dough out into 13-by-27-inch rectangle. Brush with melted butter and sprinkle with cake crumb filling. Roll up jelly roll fashion. Slice into 17 or 18 (1 1/2 inch) slices.

Place on greased baking sheets and pat out fairly flat. Let rise until doubled in bulk, about 45 minutes. Bake at 400°F for 15 minutes.

To make glaze, mix sugar into hot water until smooth. Stir in vanilla.

When rolls are partially cool, brush with powdered sugar glaze. Makes 17 to 18 rolls.