In a large bowl, combine the flour, yeast, 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 and mix to completely combine, using your hands as needed to help work the butter in.

Knead for 5-7 minutes on a lightly floured surface until the dough is smooth and stretchy.

Place the ball in an oiled bowl and cover with plastic wrap or a damp towel. Place in a warm place and allow to rise until doubled in size, about 1 hour.*

Grease a 9” x 13”/22.5cm x 32.5cm baking pan.

In a small saucepan, combine 3 tbsp/45g butter, 2 tbsp/30ml cream, and ½ cup/100g brown sugar over medium heat.

Heat, stirring until all of the sugar is dissolved and the solution is syrupy and bubbling. Pour into the base of the baking pan and spread around.

In a small bowl, combine ½ cup/100g brown sugar and all the spices. Stir until evenly distributed.

Turn out the risen dough onto a lightly floured surface. Roll into a rectangle about 12” x 16”/35cm x 50cm.

Spread 2 tbsp/30g softened butter onto surface. Sprinkle spiced sugar into an even layer over the surface, getting all the way to the edges.

Starting on a short end, 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 the prepared baking dish so that they are evenly spaced.

Cover with plastic wrap or a damp cloth. Allow to rise again until doubled (about 30-45 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 go golden on top.

Remove from the oven and cool for 15 to 20 minutes before serving.