In a large mixing bowl, combine 1/3 cup of granulated sugar and yeast. Pour in the warm milk. Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This is your yeast proofing moment.

Add eggs, vanilla bean paste, and 4 cups of flour into the bowl with the yeast mixture. Use a wooden spoon or spatula to mix until combined. Then, gradually add the remaining 1/2 cup of flour to achieve a soft dough.

Transfer the dough to a floured surface and knead it for about 5-7 minutes until it’s smooth and elastic. It should bounce back when you poke it. Form it into a ball.

Lightly grease another bowl with neutral oil. Place the dough ball in the bowl, cover it with a damp towel, and let it rise in a warm place for about an hour or until doubled in size.

While the dough is rising, mix together brown sugar, cinnamon, and nutmeg in a bowl. Set this mixture aside. You'll want the filling ready to go when the dough is ready.

Once risen, punch the dough down gently. Transfer it back to a floured surface and roll it out into a rectangle, about ¼-inch thick. Spread the softened butter over the dough evenly, then sprinkle the cinnamon-sugar mixture all over.

Starting from one long edge, roll the dough tightly into a log. Pinch the seam to seal it. Cut the log into 12 equal pieces (you can use dental floss for a clean cut or a sharp knife).

Grease a baking dish. Arrange the rolls in the dish, cover them with plastic wrap, and place them in the fridge overnight. This step is crucial for that amazing texture.

The next morning, preheat your oven to 375°F (190°C). Remove the rolls from the fridge and let them come to room temperature for about 30 minutes. Bake for 20-25 minutes or until golden brown.

While the rolls cool, combine cream cheese, powdered sugar, vanilla, and heavy cream in a bowl. Mix until smooth and creamy. Drizzle this icing over the warm rolls.