1-In a large bowl or stand mixer fitted with a dough hook, combine 3½ cups all-purpose flour, ½ cup granulated sugar, 2¼ teaspoons instant yeast, 1 teaspoon salt, ½ teaspoon ground cinnamon, and ⅛ teaspoon ground nutmeg if using.

2-Melt 6 tablespoons unsalted butter, then add ½ cup whole milk and ½ cup full-fat sour cream; warm the mixture slightly and whisk together.

3-Add the milk mixture, 1 large egg, and 1 tablespoon vanilla extract to the flour mixture. Mix on low speed until combined, then knead at medium-low speed for 8-10 minutes until the dough is springy, tacky, and not sticky.

4-Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.

5-For the filling, mix 4 tablespoons unsalted butter at room temperature with ¼ cup dulce de leche; in a separate bowl, combine 2 tablespoons brown sugar and 1 tablespoon ground cinnamon.

6-On a floured surface, roll the dough into a 12×18-inch rectangle. Spread the butter and dulce de leche mixture evenly over it, leaving a ½-inch border, then sprinkle the cinnamon-sugar mixture on top.

7-Roll the dough tightly from one long end and cut into 9 equal pieces.

8-Place the rolls cut side down in a greased 9-inch baking dish, cover loosely, and let them rise until nearly doubled, about 30 minutes. Preheat the oven to 350°F.

9-Bake the rolls for approximately 30 minutes or until lightly browned.

10-For the glaze, beat together 4 ounces full-fat cream cheese, 2 tablespoons dulce de leche, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, 3 tablespoons milk, and a pinch of salt; then sift in 1 cup powdered sugar until smooth, and spread over the warm rolls.