In the bowl of a stand mixer (or use a bowl large enough to fit all dough ingredients) combine ½ cup flour and the yeast, sugar, salt, ground nutmeg, and lukewarm milk.

Add the melted, room temperature butter and eggs and whisk again until the mixture has a homogenous consistency.

Place the bowl into a stand mixer fitted with a hook attachment (read how to make the dough by hand in the notes section at the bottom of the recipe card). Add the rest of the flour ⅓ cup at a time while the mixer runs on low.

Finish kneading the dough by hand on a surface dusted with flour until it doesn’t stick to your hands and is elastic and very soft.

Grease the bowl with a little bit of oil and place the dough ball in it. Cover with a kitchen towel and leave to proof for an hour, or until it has doubled in size in a warm place (I use the oven with the light turned on for that).

While proofing, combine the brown sugar, white sugar, and cinnamon in a bowl and take the butter from the fridge to soften.

When the dough has risen, punch it down and remove it from the bowl onto a lightly floured surface. Sprinkle the top with flour and roll it into 13" by 20" (33cm by 50cm) rectangle.

Spread the soft butter over the surface, leaving ½ inch at one long end of the rectangle untouched. Sprinkle with the prepared sugar and cinnamon mixture and press gently.

Roll up lengthwise, starting with the end that is covered with filling, so you have one big log. Take the end of the rectangle that is not covered with the sugar filling and pinch it into the rest of the log to form a seam. Roll the log so the seam is on the bottom.

Meanwhile, preheat the oven to 355F (180C).

Bake the rolls for 25 minutes or until golden brown on top and risen. Remove from the oven and let cool down.

While the rolls are cooling down, place all the frosting ingredients into a bowl and whisk until homogenous in consistency. If you want your frosting runnier, you can add 1-2 tablespoon of whole milk.

Frost the slightly warm rolls and serve.