Warm the milk until it’s just warm to the touch (about 105–115°F). Pour the warm milk into a large mixing bowl or the bowl of a stand mixer and stir in the granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5–10 minutes, until foamy and creamy. If it doesn’t foam, discard and start over with fresh yeast.

Once the yeast is foamy, whisk in the eggs, melted butter, and salt until well combined. Stir in about 3 1/2 cups of the flour, one cup at a time, until a soft, shaggy dough forms. Turn the dough out onto a lightly floured surface (or keep it in the mixer bowl) and knead, adding more flour a tablespoon at a time as needed, until the dough is soft, elastic, and just barely tacky—about 8–10 minutes by hand or 6–7 minutes on medium-low speed with a dough hook.

Shape the dough into a smooth ball. Lightly oil a large bowl, place the dough inside, and turn it once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for 60–90 minutes, or until doubled in size.

While the dough rises, prepare the caramel base. In a medium saucepan, combine the butter, brown sugar, heavy cream, and light corn syrup or honey. Cook over medium heat, stirring often, until the butter melts and the mixture is smooth and just beginning to bubble around the edges. Remove from heat and stir in the vanilla and salt. Pour the warm caramel into a greased 9×13-inch baking pan, tilting the pan to spread it evenly. If using nuts, sprinkle them evenly over the caramel. Let the caramel cool and thicken slightly while you shape the rolls.

In a small bowl, combine the very soft butter, brown sugar, cinnamon, nutmeg (if using), and a pinch of salt. Stir until it forms a thick, spreadable paste. Using a paste instead of loose sugar helps keep the filling from leaking out and burning.

Once the dough has doubled, gently punch it down to release the air and turn it out onto a lightly floured surface. Roll it into a rectangle about 16×20 inches, about 1/4 inch thick, keeping the thickness as even as possible. Spread the cinnamon filling evenly over the dough, leaving a 1/2-inch border along one long side. Starting from the long side opposite the border, roll the dough up into a tight log. Pinch the seam to seal and roll gently so it’s even in thickness. Using a sharp knife or unflavored dental floss, slice the log into 12–15 rolls, each about 1 1/4 to 1 1/2 inches thick.

Arrange the rolls cut-side up over the caramel layer in the prepared pan, leaving a little space between each one for rising. Cover loosely with a kitchen towel or lightly greased plastic wrap and let rise again for 30–45 minutes, or until the rolls are puffy and just touching each other.

Preheat your oven to 350°F (175°C) while the rolls finish their second rise. Bake the rolls for 25–30 minutes, or until golden brown on top and the centers register about 190°F on an instant-read thermometer. If the tops are browning too quickly, tent the pan loosely with foil for the last 5–10 minutes.

Let the pan cool on a wire rack for 5–10 minutes. Carefully place a large, rimmed baking sheet or serving platter over the pan. Using oven mitts, flip the whole thing over quickly but gently. Let the pan sit upside down for a minute, then lift it off to reveal the sticky caramel rolls. Spoon any extra caramel from the pan onto the rolls. Serve warm.