Add dough ingredients to bread machine pan in manufacturer's recommended order (usually liquids first). Make a well in flour, add yeast. Select 'Dough' cycle and start. Let it complete (approx. 1.5-2 hrs).

While dough cycles, make filling: mix soft butter, brown sugar, cinnamon, nutmeg, and salt into a thick, spreadable paste. Set aside.

Turn completed dough onto floured surface. Roll into a 16x12 inch rectangle. Spread filling evenly, leaving a ½-inch border along one long edge.

Tightly roll dough into a log, starting from the filling-covered long edge. Pinch the clean edge to seal. Using a sharp knife or floss, cut into 12 equal pieces.

Place rolls cut-side up in a generously buttered 9x13 inch baking dish. Loosely cover with plastic wrap (do not let it touch rolls). Refrigerate for 8-16 hours.

Next morning, remove pan from fridge. Let rolls sit covered on counter for 30-60 minutes to finish rising. Preheat oven to 350°F (175°C).

Bake rolls for 22-28 minutes, until golden brown and sound hollow when tapped. Internal temp should be ~190°F (88°C).

While rolls bake, make glaze: beat softened cream cheese and butter until smooth. Beat in powdered sugar, vanilla, and salt. Add milk until glaze is thick but pourable. Drizzle over warm rolls. Serve immediately.