Turn out the risen dough onto a lightly floured surface. Roll into a rectangle about 14” x 20”.
Brush the melted coconut oil onto the dough surface. In a small bowl, combine the sugar, cinnamon, and nutmeg. Stir until evenly distributed. Sprinkle into an even layer over the surface, getting all the way to the edges.
Starting at one of the short ends, roll the dough up gently but tightly. Turn the dough so the seam is underneath.
Cut dough into 12 even segments with a very sharp knife. Place them in a very generously greased 9x13” baking pan, so that they are evenly spaced.
Cover with plastic wrap, and allow to rise again until doubled (about 45 minutes).
During the last rise, preheat the oven to 350°F.
Once risen, remove the plastic and bake for 25-30 minutes until just starting to get golden on top.
Remove from the oven and cool for 15 to 20 minutes before adding the glaze.