For the Dough:

1 cup warm milk

1/2 cup sugar

2 1/4 tsp active dry yeast

1/2 cup unsalted butter, melted

2 large eggs

4 cups all-purpose flour

1 tsp ground cinnamon

1/2 tsp ground cardamom

1/2 tsp salt

1 tsp vanilla extract

For the Filling:

1/2 cup unsalted butter, softened

1 cup brown sugar

2 tbsp ground cinnamon

1 tbsp ground cardamom

For the Glaze:

1 1/2 cups powdered sugar

1 tsp vanilla extract

2 tbsp milk

Pinch of salt

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In a small bowl, dissolve sugar and yeast in warm milk. Let it sit for 5 minutes until foamy.
In a large mixing bowl, combine flour, cinnamon, cardamom, and salt. Add the yeast mixture, melted butter, eggs, and vanilla. Mix until dough forms.
Knead dough for 5-7 minutes until smooth. Cover with a towel and let it rise for 1 hour or until doubled in size.
Roll dough out into a large rectangle on a floured surface, spread softened butter on top.
Mix brown sugar, cinnamon, and cardamom together, and sprinkle it evenly over the buttered dough.
Roll dough into a log and cut into 12 slices. Arrange in a greased baking pan.
Let rolls rise for 30 minutes. Preheat oven to 350°F (175°C).
Bake for 25-30 minutes or until golden brown.
Mix glaze ingredients and drizzle over warm rolls before serving.

Chai Glaze: Infuse the glaze with chai tea by steeping a bag in the milk.
Extra Spice: Add ginger or cloves for more depth.
Nutty Addition: Add walnuts or pecans to the filling.
Vegan Version: Use plant-based alternatives like almond milk and vegan butter.