In a mixer bowl, whisk 2 cups of flour, sugar, yeast, and salt. Set aside. Whisk the eggs and set aside. In a small saucepan, melt together milk and butter, until butter is just melted. Remove from heat and add water and vanilla. Let the mixture stand until it registers 115 to 125 degrees. Pour the milk mixture into the dry ingredients and mix with a spatula. Add eggs and stir until incorporated. It will seem like it will never come together, just keep stirring. Add the remaining 3/4 cup flour and stir with a rubber spatula, for about 2 minutes. Mixture will be sticky - that's just right. Place dough in a large greased bowl. Cover with a towel and plastic wrap. Let it rise to double, then refrigerate overnight for use in the morning. If using this method, let the dough sit on the counter for 30 minutes, before following roll-out instructions. While the dough rises, whisk together sugar, cinnamon, and nutmeg for the filling. Set aside. Melt 2 ounces of butter until it is browned. Set aside. Grease and flour a 9x5x3" loaf pan. Set aside. Deflate risen dough and knead about 2 Tbs. of flour into the dough. Cover and let rest for 5 minutes. On a lightly floured surface, roll the dough out. Dough should be 12" tall, and 20" long. Roll as large as the dough will go. Use a brush and spread the melted butter across the dough. Sprinkle with all of the sugar and cinnamon mixture. Slice vertically, into 6 equal strips. Stack the strips on top of each other and slice stack into 6 equal slices again. You'll have 6 stacks of 6 squares. Layer the squares in the loaf pan like a flip book. Cover and rise until double - about 30 to 35 minutes, until the top is very golden brown. Dark golden brown will ensure that the center is cooked.