In a stand mixer, combine flour, brown sugar, yeast, salt, nutmeg, vanilla bean paste, eggs, melted brown butter, and eggnog. Mix until you get a smooth dough, about 5-10 minutes.

Transfer the dough to a greased bowl. Cover it and let it rise in a warm place for about 1 hour, or until it has doubled in size.

In a separate bowl, mix softened brown butter, brown sugar, cinnamon, and nutmeg until well combined.

Once the dough has risen, grease a 9x13 inch baking dish. Roll out the dough on a floured surface into a rectangle measuring about 13x15 inches.

Spread the filling evenly over the dough, leaving about an inch at the top edge.

Starting from the long edge, roll the dough tightly and pinch the seams to seal. Cut into 12 equal slices and place them in the greased baking dish.

For same-day consumption, let the rolls rise at room temperature for 1 hour. For overnight preparation, cover tightly with plastic wrap and refrigerate overnight.

Preheat the oven to 350°F (175°C). Bake for 20-30 minutes, or until golden brown.

In a mixing bowl, beat together cream cheese and room temperature brown butter until smooth. Gradually mix in the powdered sugar and eggnog until desired consistency is achieved.

Spread the glaze over warm rolls immediately after baking. Serve fresh.