Zest and juice lemons. You should have about 1 1/2-2 tablespoons of zest and 1/2 cup juice; divided as specified below in the directions.
Warm milk in micrawave for about 35-45 seconds until warm but not hot on your wrist. Add yeast, stir, and let the mixture rest until foamy; about 5 minutes.
Meanwhile, in the bowl of a stand mixer add the butter, sugar, vanilla, 1 cup of the flour, salt, nutmeg & lemon zest. Use the paddle attachment and mix until crumbly. Add the yeast/milk mixture and eggs. Mix until combined. Add enough of the remaining flour to make a soft yet sticky dough.
Switch to the dough hook and knead for 5 minutes, or until the dough is elastic and pliable. Lightly grease the top of the dough with oil, and turn the dough over so it's coated in oil. Cover the bowl with plastic wrap and let rise until nearly doubled; about 1 hour.
While dough is rising, combine the sugar, nutmeg, ginger, and lemon zest in a bowl so the zest has a chance to flavor the sugar. Once the dough has risen, add just enough lemon juice to the sugar mixture to form a thick clumpy mixture like wet sand. (I didn't use quite all of the 1/4 cup.)
Lightly grease a jelly-roll pan with baking spray. (I used my baking pan, like a 9x13, but a little larger.) On a floured surface, pat the dough out into a large yet thick rectangle; about 10"x15".
Spread the dough evenly with very soft unsalted butter. (The recipe calls for 3 Tbsp, but I used more because I wanted all dough covered.) Then spread the lemon/sugar mixture over the top. Roll the dough up tightly along a long edge. Stretch and pull the dough taut as you roll, to keep the lemon-sugar firmly inside.
Cut rolls about 1 inch thick. Place on the prepared baking sheet with ends inward to help keep from unrolling once they rise. Cover the rolls with a towel or plastic wrap and let raise for another hour or until puffy and nearly doubled.
Heat oven to 350 degrees F. Place raised rolls in the oven and bake for 20-25 minutes until browned and done.
While rolls are baking, prepare the frosting/glaze. Beat cream cheese until light and fluffy in a medium sized bowl. Add the powdered sugar, zest and half the lemon juice (2 Tbsp). Blend until smooth and creamy. If you want thinner glaze add the remaining 2 Tbsp lemon juice. Top warm rolls with frosting/glaze. Serve while still warm.