Heat a small skillet over high heat. Add the butter and allow it to melt completely. Once melted, begin whisking slowly. Cook for 5-7 minutes, whisking slowly, until the butter is golden brown and smells nutty. The butter will foam before browning— that’s okay, just keep stirring.
Spread the browned butter over the dough making sure to spread it to each edge.
In a small bowl, combine the brown sugar, cinnamon, and nutmeg. Sprinkle it evenly over the butter.
Roll the dough into a tight log and turn it seam side down. Cut into 1” rolls using a sharp knife or bench scraper.
Place the rolls 1/2” apart in a parchment lined baking dish. Pour the half-and-half evenly over the top of the rolls.
Bake at 375°F for 30-35 minutes or until the rolls are golden brown on top.
Once the rolls are finished baking, let them cool slightly (about 5 minutes), and then flip them out onto a plate— be careful, they will be HOT. Flipping the rolls ensures that the cinnamon-caramel on the bottom goes back into the bun (rather than staying on the bottom). This step really makes a difference— don’t skip it!
(Optional) To make cream cheese icing, combine room temperature cream cheese, powdered sugar and vanilla extract. Spread of warm rolls.