Heat the butter in a saucepan over medium heat. Whisk gently until it melts, then swirl the pan as it foams. Watch for brown specks to form at the bottom, then pour the browned butter into a heat-proof bowl and set aside to cool slightly.

In a small bowl, combine the active dry yeast, warm water, and sugar. Stir and let it sit for about 15 minutes until it becomes frothy and doubles in size.

In the bowl of a stand mixer, whisk together 2 cups of all-purpose flour, sugar, nutmeg, and salt until well mixed.

Once the yeast is ready, add the melted butter, yeast mixture, whole egg, egg yolk, and warm milk. Mix on low speed, gradually adding the remaining 2 cups of flour until a dough forms.

Allow the dough to sit for 5 minutes to absorb the wet ingredients.

Knead the mixture on speed 4 for about 7 minutes until it becomes smooth and tacky, adding reserved flour as necessary.

Form the dough into a large ball, ensuring it’s smooth and springs back when poked.

Grease a mixing bowl with butter, place the dough inside, cover it with plastic wrap, and let it rise in a warm spot for 1½-2 hours, or until it doubles in size.

Punch the dough down gently to release the air.

Roll the dough out on a floured surface into a square about ¼ inch thick.

Spread a mixture of brown sugar, cinnamon, and softened butter evenly across the dough, leaving a ¼ inch border.

Roll the dough tightly from one end into a log shape, pinching the seams to hold it together.

Cut the log into 12 equal pieces (about 1½ inches thick) using unflavored dental floss.

Place the rolls into a greased 13x9 baking pan, leaving space between each roll.

Cover the pan with plastic wrap or a towel and let the rolls rest in a warm spot for 45 minutes to an hour.

Preheat your oven to 375°F about 15 minutes before baking.

After the second rise, pour heavy cream over the tops of the rolls.

Bake for 26-30 minutes until lightly golden brown, turning the pan halfway through.

If they start to brown too quickly, cover them lightly with foil.

Once out of the oven, pour half of the brown butter frosting on top.

Serve warm, drizzling more frosting if desired.

In a stand mixer, combine room-temperature cream cheese and cooled brown butter, whisking until fluffy.

Gradually add sifted powdered sugar and mix until smooth, adding milk and extra vanilla if desired.