In a large mixing bowl, combine the lukewarm milk, active dry yeast, and 1 tablespoon of the granulated sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This indicates the yeast is active.

To the foamy yeast mixture, add the remaining granulated sugar, melted butter, eggs, and vanilla extract. Whisk everything together until well combined.

Gradually add the all-purpose flour and salt to the wet ingredients, mixing on low speed with a dough hook attachment (or by hand with a sturdy spoon) until a shaggy dough forms.

Increase the mixer speed to medium (or turn the dough onto a lightly floured surface) and knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. If the dough is too sticky, add flour 1 tablespoon at a time.

Once the dough is well-kneaded, add your desired amount of pink food coloring. Continue to knead until the color is evenly distributed throughout the dough, creating a beautiful pastel hue.

Lightly grease a clean bowl with oil. Place the pink dough in the bowl, turning to coat it evenly. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

While the dough is rising, prepare the filling. In a medium bowl, cream together the softened butter and packed brown sugar until well combined and smooth. Stir in the ground cinnamon and nutmeg (if using).

Once the dough has doubled, punch it down gently. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x16 inches and about ¼ inch thick. Spread the prepared cinnamon-sugar filling evenly over the dough, leaving a small border along one of the long edges.

Starting from the long edge opposite the border, tightly roll up the dough to form a log. Pinch the seam to seal.

Using a sharp knife or dental floss, slice the log into 12 equal portions. For cleaner cuts with floss, slide a piece of floss under the log, cross the ends over the top, and pull to slice.

Arrange the cinnamon roll slices cut-side up in a greased 9x13 inch baking dish, leaving a little space between them. Cover the dish loosely with plastic wrap or a damp towel. Let the rolls rise for another 30-45 minutes, or until they are puffy and touching.

Preheat your oven to 375°F (190°C). Bake the Pink Cinnamon Rolls for 20-25 minutes, or until they are golden brown and cooked through. The centers should be soft but not doughy.

While the rolls are baking or cooling slightly, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk or cream, and vanilla extract until smooth and creamy. If the glaze is too thick, add more milk a teaspoon at a time. Add a few drops of pink food coloring if you want a more vibrant pink.

Once the Pink Cinnamon Rolls are slightly cooled but still warm, generously drizzle or spread the pink glaze over the tops. Serve immediately and enjoy the delightful swirl of flavor and color!