Prepare the Dough:
In a large mixing bowl, combine the flour, sugar, salt, and yeast. In a separate bowl, warm the milk slightly (about 110°F). Add the warm milk, melted butter, and eggs to the dry ingredients. Mix until combined and knead the dough until it becomes soft and elastic, about 5-7 minutes. If needed, add a little more flour to prevent sticking.

Let the Dough Rise:
Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise for 1-1.5 hours or until it has doubled in size.

Prepare the Filling:
In a small bowl, combine the softened butter, brown sugar, cinnamon, and nutmeg (if using). Stir until well mixed.

Roll Out the Dough:
Once the dough has risen, punch it down to release the air. Roll the dough into a large rectangle, about 18×12 inches.

Spread the Filling:
Spread the cinnamon sugar filling evenly over the dough, leaving about 1 inch of space at the edges. Starting from the longer side of the rectangle, roll the dough tightly into a log.

Slice the Rolls:
Slice the dough into 12-14 even pieces. Arrange them in a circle on a greased baking sheet or a round cake pan to form the wreath shape.

Second Rise:
Cover the cinnamon rolls with a towel and let them rise for another 30 minutes.

Bake:
Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them for 20-25 minutes or until golden brown.

Prepare the Glaze:
While the cinnamon rolls are baking, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed.

Glaze and Serve:
Once the rolls are done baking, remove them from the oven and allow them to cool slightly. Drizzle the glaze over the warm rolls before serving.