• You can also use a wooden spoon and a bowl instead of a standing mixer to mix your ingredients together. Then, use your hands to knead.
• Activate the yeast- In a large mixing bowl, combine the warm milk, sugar, and yeast. Stir gently and let the mixture sit for about 5 minutes, until it looks slightly foamy on top. This indicates the yeast is active and ready to work.
• Whisk the melted butter and eggs into the yeast mixture.

  Add flour, salt, and nutmeg. Stir with a wooden spoon or dough hook until a soft dough begins to form.

  Knead for about 6–8 minutes until the dough becomes smooth and elastic. If it feels sticky, sprinkle in small amounts of flour until it becomes manageable but still soft.
• The first rise: Transfer the dough to a lightly greased bowl and cover loosely with a towel.

  Let it rise in a warm place for about 60–75 minutes, or until the dough has doubled in size.
• Roll the dough: Lightly flour a work surface and roll the dough into a rectangle about 10 x 16 inches.

  Spread the softened butter evenly across the surface, leaving a small border around the edges.
• Add the cinnamon filling: in a bowl, mix brown sugar, cinnamon, nutmeg, and salt.

  Sprinkle the mixture evenly over the buttered dough and gently press it down so it adheres.
• Roll and slice: Starting with the long edge, tightly roll the dough into a log.

  Using unflavored dental floss or a sharp knife, slice the log into 12 even rolls.
• Place the rolls into a greased 9x13 baking dish or large round baking pan. Leave a little space between each roll so they can expand as they rise.

  Cover and allow them to rise again for 30–40 minutes, until they look puffy.
• Preheat the oven to 350°F.

  Bake the rolls for 22–25 minutes, until the tops are lightly golden and the centers are fully baked.

  The rolls should look fluffy and slightly caramelized where the filling bubbles up.

For The Glaze

• In a bowl, beat cream cheese and butter until smooth.

  Add powdered sugar and vanilla, then mix until creamy. Add milk a little at a time until the glaze reaches a thick but spreadable consistency.
• Spread the glaze over the warm cinnamon rolls so it melts into the swirls.

  Finish with a light sprinkle of flaky sea salt for contrast and depth.

  Serve warm for the ultimate gooey bakery experience.