all purpose flour
cinnamon
cardamom
ginger
nutmeg
cloves
unslated butter
coarse salt
heavy cream
light brown sugar
whole milk
In a large bowl, combine the flour, yeast, ½ teaspoon salt, and 1 tbsp/13g brown sugar.
Add the warm milk and stir until a shaggy mass forms.
Add the 3 tbsp/45g butter in small cubes
Mix to completely combine
Knead for 5-7 minutes
Place the ball in an oiled bowl and cover with plastic wrap or a damp towel.
In a small saucepan, combine 3 tbsp/45g butter, 2 tbsp/30ml cream, and ½ cup/100g brown sugar over medium heat.
Pour into the base of the baking pan and spread around.
In a small bowl, combine ½ cup/100g granulated sugar and all the spices.
Turn out the risen dough onto a lightly floured surface.
Spread 2 tbsp/30g softened butter onto surface.
Starting on a short end, roll the dough up gently but tightly.
Cut dough into 12 even segments with a very sharp knife
Cover with plastic wrap or a damp cloth. Allow to rise again until doubled (about 30-45 minutes).
Once risen, remove the plastic and bake for 25-30 minutes until just starting to go golden brown on top.
Remove from the oven and cool for 15 to 20 minutes before serving.