Melt 5 tablespoons of salted butter in a medium saucepan over medium heat until it turns golden brown.

Remove from heat and let cool slightly.

Combine ¼ cup of warm water, ½ teaspoon of sugar, and the active dry yeast in a small bowl. Let it sit for 5-10 minutes until frothy.

In a large mixing bowl, combine 2 cups of flour, grated nutmeg, ½ cup sugar, and 1¾ teaspoons kosher salt.

In another bowl, whisk together the melted butter, egg, egg yolk, and warm milk.

Add the yeast mixture to the wet ingredients.

Gradually mix the wet mixture into the dry ingredients to form a soft dough.

Add more flour if the dough is too sticky.

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let it rise for 1-2 hours until it doubles in size.

Mix light brown sugar, cinnamon, and melted butter together until the mixture is spreadable.

Roll out the dough into a 16x12 inch rectangle, spread the filling evenly, and roll tightly to form a log.

Cut the log into 12 equal pieces.

Place the cut rolls in a greased baking dish, cover, and let rise for 30-60 minutes until puffy.

Preheat oven to 350°F (175°C) and bake rolls for 25-30 minutes until golden brown.

Beat together cream cheese, cooled brown butter, vanilla, and salt. Gradually add sifted powdered sugar and milk for a smooth frosting.

Let baked rolls cool slightly, then generously spread with frosting.