In a stand mixer fitted with a dough hook, add your warm milk and yeast. Allow it to foam for about 3-5. minutes to ensure the yeast is active. Next add in the butter, sugar and eggs. Mix on medium until well combined Gradually add in the flour and salt. And the butter 1 tbs at a time and mix for 3-5 minutes. The dough should pull away from the sides when it's ready. If the dough is too sticky add 1 tbs at a time until it soft but doesn't stick to your finger.
Transfer the dough to a lightly greased bowl and cover. Let it rise for 30-45 minutes. Meanwhile, make the filling. Whisk the melted butter, brown sugar, cinnamon and nutmeg until a thick paste forms. Set aside.
Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll the dough out into a 14x20 rectangle. It doesn't have to be perfect or exact. Using an offset spatula, spread your cinnamon butter paste all over the dough. Tightly roll it up lengthwise and pinch the edges to seal. Using a sharp knife or string, cut the log into 12 rolls. Place them in a lightly greased baking dish and cover them with plastic wrap. Transfer them to the fridge right away and allow them to rest over night. *See notes if baking the same day.
In the morning, preheat your oven to 350° and remove the rolls from the fridge. Allow them to come to room temperature. About 45 minutes. At this point, make the glaze. Mix all the ingredients into a small bowl. Add in the rum 1 tbs at a time until a thick but pourable glaze forms. set aside
Bake the rolls for 25-30 minutes until lightly golden brown. Spread the glaze on the warm rolls and enjoy!