In the bowl of a stand mixer fitted with the dough hook, combine the milk and sprinkle the yeast over top. (You can also use the beater instead of the dough hook for the first few steps, which is a bit easier if you have a larger stand mixer. But if you don't want to dirty two hooks, that's fine too!) You should see some bubbles start to form on top, then continue to the next step. (Note: with instant yeast, you don't really have to do that but I like to anyway. With active dry, it may take a few minutes to see this happening.)

Add the eggs, salt and sugar. Beat on medium speed to combine.

Slowly add the butter, a bit at a time until fully incorporated. Don't add the next piece of butter until the first one is fully incorporated.

Add the flour and knead on medium speed to combine. The dough should be a bit wet and sticking to the bowl and the dough hook. Let the dough rest for about 10 minutes while the flour hydrates, so it will be a bit easier to knead.

If you were using the beater attachment, clean the dough from the beater and switch to the dough hook. Knead the dough on medium speed for about 5 minutes, until the dough has formed into an elastic, smooth ball. It will be sticking to the sides of the bowl a bit, that is okay!

Spray a large bowl with cooking spray (or grease with butter), and transfer the dough to the bowl. Cover it with a kitchen towel and leave it in a warm spot in your kitchen and let the dough rise until it has almost doubled. It will depend on the temperature of your kitchen, but this normally happens in about an hour. When you poke the dough and the imprint of your finger mostly remains, but springs back slightly, you are ready to roll the dough out. If your fingerprint fills in quickly, keep letting it rise. If your fingerprint doesn't spring back at all, the dough is overproofed.

In the meantime, beat together the butter and sugar on medium speed for the filling.

Add the cinnamon, nutmeg, and salt and continue beating until the mixture has lightened and thickened, about 5 minutes.

To make spreading it over the dough really easy, you can transfer the filling to a piping bag. But this isn't necessary!

Once your dough has doubled, turn the dough out on a generously floured surface (if you have a nonstick pastry mat like a silpat, this is your moment to use it!).

Flour the surface of the dough and the rolling pin, and roll the dough out to a large rectangle. The larger the rectangle, the tighter your spirals will be. I like to roll it out to at least a 24×16 rectangle. The bigger your rectangle, the tighter your spirals will be!

Spread the filling out evenly over the dough using a rubber or offset spatula, making sure to cover to the edges.

Roll the dough as tightly as you can from the wider end. Start off really slowly and work your way across the dough so you can keep your spirals tight.

Then cut into 12 equal size piece and place in a 9x13 baking dish that has been sprayed with cooking spray or greased with butter.

Cover and allow the rolls to proof again in a warm spot in your kitchen for about 30 minutes to an hour. Don't be worried if they don't fully double in size, but they should be noticeably larger than when you first covered them. They will grow more in the oven, I promise!

While the rolls are proofing, preheat the oven to 375F.

Once the rolls are larger and finished proofing, you will cover them with the cream/oat milk/butter. This will make them moist and gooey! If using heavy cream or oat milk, warm the milk in the microwave so its warm to the touch (not hot, just warm). Drizzle the milk over the buns and allow the rest of the milk to coat the bottom of the baking dish. If using butter, warm the butter until it's spreadable and cover the tops of the buns with the butter.

Then bake the buns in the oven for 20-25 minutes, or until lightly golden brown on top and cooked through. You can also test that the buns by inserting a digital thermometer into the dough of an interior roll - the temperature should be about 188F.

While the buns are baking in the oven, make your frosting. In a small saucepan, brown the butter. The butter will melt, then bubble, then foam, then brown. It will take about 5-7 minutes. Then move to the freezer to cool until it is beginning to solidify.

Once the butter is chilled, beat it together with the cream cheese, brown sugar, vanilla, and salt, until smooth. *Note: this also works with whipped cream cheese, but you may have to add a bit more. It can get a little lumpy when you use the whipped cream cheese, but it smooths out when you pass it through a sieve*

As soon as the buns come out of the oven, use about 1/3 of the frosting to cover the buns in a thin layer of frosting.

Then let the buns to cool completely and the icing to stiffen. Once they are cooled, top with the remaining frosting and serve!