In a small saucepan melt 6 tablespoons Kerrygold Pure Irish Butter; pour into a 13 x 9-inch baking dish, tipping dish to coat bottom with butter. In a small bowl stir together brown sugar, cinnamon and nutmeg. Sprinkle 3/4 cup mixture over melted butter and set aside. Roll dough into a 12 x 12-inch square on a lightly floured board and spread with remaining 2 tablespoons butter. Sprinkle remaining brown sugar mixture over butter and press lightly into dough. Roll up tightly and pinch seams to seal. Cut into 1-inch slices with a serrated knife. Place in prepared baking dish; cover and let rise in a warm place until doubled in size, about 1 hour. Bake in preheated 350° F oven for 25 minutes, tenting surface with foil if top browns too quickly. Let stand for 5 minutes, then invert onto a serving platter.