In a large mixing bowl, combine the flour, yeast, salt, and brown sugar. Slowly add the warm milk while stirring until a shaggy dough forms.

Add the softened butter in small pieces, working it into the dough with your hands if necessary. Knead on a lightly floured surface for 5–7 minutes, or until the dough becomes smooth and elastic.

Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size, about 1 hour.

While the dough rises, grease a 9x13-inch baking dish. In a small saucepan over medium heat, combine the butter, heavy cream, and brown sugar. Stir continuously until the sugar dissolves and the mixture thickens slightly. Pour the syrup into the bottom of the greased pan and spread it evenly.

In a small bowl, mix the brown sugar, cardamom, cinnamon, ginger, nutmeg, and cloves until well combined.

Turn the risen dough onto a floured surface and roll it into a 12x16-inch rectangle. Spread the softened butter over the surface, then evenly sprinkle the spiced sugar mixture over the top.

Starting from a short edge, roll the dough tightly into a log and place it seam-side down. Using a sharp knife, cut the log into 12 even pieces. Arrange them in the prepared baking dish, spacing them slightly apart.

Cover the dish with plastic wrap or a towel and allow the rolls to rise again for 30–45 minutes, or until doubled in size.

Preheat the oven to 350°F during the second rise. Once the rolls have risen, uncover them and bake for 25–30 minutes, or until lightly golden on top.

Remove from the oven and let them cool for 15–20 minutes before serving.