DOUGH: In the bowl of an electric mixer fitted with the dough hook attachment, add 4 cups of flour, sugar, salt, powdered milk, yeast, and whisk together until thoroughly combined. Add the warm milk mixture, eggs, and melted butter. Mix on medium-low speed to combine for 5-7 minutes. If the dough is sticking to the sides of the bowl after the first 4 minutes, add 1-2 tablespoons of flour at a time, until the dough begins to pull away from the side (up to ¾ a cup.) Remove dough from hook and cover with plastic wrap. Let the dough rest for 10 minutes.

FILLING: Position a rack in the center of the oven and preheat the oven to 200ºF. In a small bowl, whisk together the sugars, cinnamon, and nutmeg, set aside. 

ROLLS: Turn the dough out onto a lightly floured work surface. With a floured rolling pin, roll out the dough into a 16 x 10-inch rectangle. Use an offset spatula to spread the softened butter over the surface evenly. Sprinkle with the prepared cinnamon brown sugar mixture and press it into the butter. Roll up the dough tightly, tuck and pinch the end, and cut into 12 pieces using dental floss or a sharp knife (see pictures.) Place the prepared pieces in a lightly greased or parchment-lined 13x9 baking pan. Turn the oven OFF. Cover the dough loosely with a damp tea towel and place the baking pan inside the oven for 20 minutes to rise.

BAKE: When the dough has risen, remove from the oven and set aside on the counter. Place a rack near the middle of the oven and preheat the oven to 375ºF. Bake the cinnamon rolls for 18-22 minutes. Tent with foil if the rolls start browning too quickly during baking. Rolls are done when they are golden and cooked through to 190-200ºF when tested with a meat thermometer. Prepare the icing while the rolls bake. Remove and let cool on a wire cooling rack for a few minutes before icing.

ICING: in a medium bowl with a whisk, whip the butter and cream cheese together until smooth. Add powdered sugar, lemon juice, vanilla extract, and mix on the low setting until smooth. Pour a tablespoon of milk at a time until the icing reaches your desired consistency. Drizzle the prepared icing over the warm cinnamon rolls and spread using an offset spatula. Serve warm!