Melt ½ cup of unsalted butter in a saucepan and combine it with 1 cup of whole buttermilk. Heat gently to 110°F-115°F, then set aside to cool slightly.

In a large mixing bowl, combine 4 cups of bread flour, ¼ cup of granulated sugar, 1 teaspoon of coarse kosher salt, 1 teaspoon of ground cardamom, ½ teaspoon of ground nutmeg, and 1 packet of instant yeast.

Add the warmed butter and buttermilk mixture to the dry ingredients along with 2 large eggs and 1 teaspoon of vanilla extract. Mix until a rough dough forms.

Knead the dough with a dough hook for about 5 minutes, adding flour as needed until the dough is soft and slightly tacky.

Place the kneaded dough in a greased bowl, cover, and let rise in a warm area until doubled in size, about 1 hour and 20 minutes.

After the first rise, punch down the dough, cover with plastic wrap, and refrigerate overnight.

On a floured surface, roll the chilled dough into a rectangle. Brush with ¼ cup melted unsalted butter.

Mix ½ cup dark brown sugar, 2 tablespoons ground cinnamon, and a pinch of ground cardamom. Sprinkle over the buttered dough.

Roll the dough into a log and slice into 12 pieces. Place in a greased muffin pan and proof for 20 minutes.

Preheat the oven to 350°F. Whisk 1 egg and brush it over the tops of the rolls.

Bake for 18-20 minutes or until golden brown. Watch to prevent over-baking.

Whisk together 1 cup powdered sugar with 2-3 tablespoons orange juice and drizzle over warm rolls.