For the dough,in a large measuring cup, mix together melted butter, milk, water, sugar, and salt until dissolved. With a stand mixer, mix 2 ½ cups of flour, yeast and cinnamon until well blended. Slowly add milk mixture into flour mixture using a dough hook at low speed. Increase speed to medium and add the rest of the flour and stir until dough almost cleans the sides of the bowl. Turn the dough out and knead for 5 minutes or until dough is smooth and shiny. Place dough in a greased bowl and let rise, covered, for 1 hour.
Meanwhile, mix the sugar, cinnamon and nutmeg for the ooeyness together in one bowl and place melted butter in another bowl. Set aside for coating.
In another bowl, mix together the gooeyness ingredients and cover the bottom of the bundt pan with them. Set aside.
Punch down the dough and cut into four pieces. Roll each piece into a rope. Cut each rope into 16 pieces. Shape each piece into a ball, then dip in the melted butter, then into the brown sugar coating, then into the bundt pan. You should get 2 or 3 levels of dough. Cover with plastic wrap and place in the fridge overnight. Remove from fridge 1 hour before baking. Bake for 40-50 minutes at 350 degrees until the top is deep golden. Let sit for 5 minutes and then flip out onto a serving plate.