Brush the top of the rolled dough with the 4 tbsp of the melted butter.
In a small bowl, stir together brown sugar, cinnamon, nutmeg, and orange zest. Spread evenly over the dough, all the way to the two shorter sides of the rectangle, and all the way to one of the longer rectangle sides. For the final side, leave about an inch at the edge where you don't spread the mixture.
Starting at the bottom of the long side where the filling reaches the edge, roll tightly upward. You will finish with the non-filled inch pressed to the outside of the roll. Cut the roll into 12 even slices (each slice with be just about 1" in thickness).
Spray the bottom and sides of a 9x13 baking dish with cooking spray. Place dough evenly on bottom of dish. Cover and let rise in a draft free area, or using the oven trick above, until doubled in size, about 30 minutes. If you want to make these rolls ahead, instead of letting the rolls rise at this point, cover the dish tightly with plastic wrap and place dish in the refrigerator. Once ready to bake, remove dish from refrigerator and let sit in a warm, draft free area until rolls are doubled in size. This will take about 2 hours.
When rolls are ready to cook, preheat oven to 350 degrees. Bake, uncovered, until tops are golden brown, about 27-30 minutes.