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1
In a small saucepan, melt 4 tablespoons butter.
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2
Add milk and heat until just warm to the touch (120 to 130 degrees).
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3
Pour into a large mixing bowl.
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4
In a separate bowl, whisk together flour, 100 grams or 1/2 cup brown sugar, yeast, 4 grams or 1 teaspoon salt and cardamom.
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5
Slowly beat flour mixture into butter mixture using an electric mixer set with the paddle attachment.
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6
Beat in egg, then beat until dough comes together in a ball, about 3 minutes; it should be slightly tacky but not sticky.
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7
If it feels very sticky, beat in more flour, 1 tablespoon at a time.
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8
Turn dough out onto lightly floured work surface.
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9
Knead until smooth and elastic, about 2 minutes.
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10
Form into ball.
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11
Transfer to a large, lightly oiled bowl.
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12
Cover with plastic wrap and a dish towel.
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13
Let rise in a warm place until doubled in volume, about 2 to 3 hours.
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14
Meanwhile, in a small saucepan over medium-low heat, melt 4 tablespoons butter.
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15
Cook until the foam subsides and the butter turns a deep nut brown; cool to room temperature.
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16
In a small bowl, whisk together 150 grams or 3/4 cup brown sugar, cinnamon, nutmeg and a pinch of salt.
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17
Punch down dough and roll into a rectangle about 15 inches long and 11 or 12 inches wide.
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18
Using a pastry brush, coat dough with butter, leaving a 1/2-inch border all around.
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19
Sprinkle sugar mixture evenly over butter.
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20
Starting at a long end, tightly roll up dough over filling.
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21
Arrange seam side down.
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22
Cut the dough crosswise into 18 slices (about 1/2-inch thick).
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23
Lightly grease two 9-inch square baking pans.
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24
Transfer rolls to pan, cut side up; they will fit snugly.
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25
Cover with plastic wrap and a dish towel.
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26
Let rise in a warm place until doubled in volume, about 45 minutes.
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27
Preheat oven to 375 degrees; bake rolls until golden brown, about 20 minutes.
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28
Remove from oven and cool 10 minutes.
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29
While rolls bake, place remaining 150 grams or 3/4 cup brown sugar in a small saucepan.
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30
Sprinkle with bourbon and 1/4 cup water.
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31
Bring to a simmer, stirring occasionally, and cook until sugar dissolves, about 3 minutes.
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32
Whisk in remaining 2 tablespoons butter until melted, whisk in vanilla, then turn off the heat and whisk in the confectioners sugar.
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33
Pour warm glaze evenly over the tops of the warm rolls.
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34
Let rest for at least 20 minutes before serving to allow glaze to set.
