Add the water, yeast, and teaspoon of sugar to a small bowl. Gently stir and set aside for 10 minutes.
Combine the milk, eggs, butter, 1/2 cup sugar and salt in a mixer using the dough hook. Mix until smooth.
Add 4 level cups of flour to the wet ingredients followed by the yeast mixture. Knead on slow for about 5 minutes. If the dough is still sticky add addition flour, 1/4 cup at a time until the dough is no longer sticky and doesn’t cling much to the side of the bowl.
Transfer the dough to a large bowl covered with cooking spray. Cover with plastic wrap and let rise for 1-2 hours, until doubled.
Prepare the filling before the dough finishes rising. Place butter in a small bowl and whip until smooth. Set aside.
Combine the brown sugar, cinnamon and nutmeg, in a separate bowl, and set aside.
Turn dough out onto a floured surface. Roll the dough into a rectangle approximately 16” ×21” in size, with a 1/4” thickness.
Spread the butter mixture over the dough with a spatula then sprinkle the sugar mixture on top.
Starting on the largest edge, roll up the dough into a small tube. Using a sharp knife, cut the dough into 12 equal circles. Spray the crockpot with non-stick cooking spray. Place the rolls in a covered crockpot and let rise for 30 minutes.
Turn the crockpot on high and bake for 1.5 hours. If they seem a little underdone, go ahead and bake for another 30 minutes.
When the rolls are done, beat together the cream cheese, powdered sugar, butter and vanilla. Spread the cream cheese frosting on the rolls while they’re still warm, before serving.