In a small bowl, combine 2 ¼ teaspoons of active dry yeast with ¼ cup of warm water and 1 tablespoon of sugar. Stir gently and let it sit for 15 minutes, or until foamy.

In a large bowl, whisk together 4 cups of all-purpose flour, ¼ cup of sugar, ½ teaspoon of freshly grated nutmeg, and 1 teaspoon of kosher salt. Create a well in the center, then add the yeast mixture, 1 large egg, ¼ cup of softened butter, and 1 cup of whole milk. Mix until a sticky dough forms, then let it rest for about 10 minutes.

Transfer the dough onto a floured surface and knead for approximately 7 minutes until it becomes smooth and tacky. Once ready, shape it into a ball and place it in a greased bowl, covering it with a damp cloth. Allow it to rise in a warm place for 1.5 to 2 hours, or until it doubles in size.

While the dough rises, prepare the filling by mixing together ½ cup of softened butter, ½ cup of brown sugar, and 2 tablespoons of ground cinnamon in a bowl. Ensure everything is well combined.

Once the dough has risen, punch it down gently, then roll it out on a floured surface into a rectangle about ¼-inch thick. Spread the cinnamon filling evenly over the dough, leaving a small border. Roll the dough tightly into a log, then slice it into 12 equal pieces.

Place the sliced rolls in a greased baking pan, leaving some space. Cover the pan with a kitchen towel and let them rise for 45 minutes to 1 hour, or until puffed up.

Preheat your oven to 375°F while the rolls are rising.

Pour ¾ cup of heavy cream evenly over the rolls and bake for 26 to 30 minutes, or until golden brown.

After baking, allow the rolls to cool for about 10 minutes. While still warm, apply half of the brown butter frosting over them.