|| Dough || Warm the milk to 100-110 degrees and add in the yeast with 1 tablespoon of sugar. Set aside for 10 minutes to foam. In a standing mixer, mix together the remaining sugar, melted butter, and egg yolk. Add in the yeast mixture and combine. Place in the flour, salt and baking soda and knead on medium speed until a ball forms. Place in a greased bowl, cover with plastic wrap and set aside for an hour.

|| Cardamom Filling || Toss the sugar, cardamom, cinnamon and nutmeg together. On a well-floured surface, roll out the dough into a 10×14 inch rectangle. Spread with butter and sprinkle with the sugar until the entire surface is covered. Roll the dough length-wise and pinch down the ends. Cut into 8 pieces and place onto a parchment lined pie plate. Cover with a clean towel and set aside for 20 minutes.

            Preheat the oven to 350 degrees and bake the rolls for 23-25 minutes.

|| Bouquet Infused Icing || In a small saucepan over medium heat melt the butter and bouquet together. Once melted, take off the heat and let steep for 3 minutes. Strain out the tea leaves and add in the powdered sugar and cream. Whisk together until smooth and creamy.

            Let the rolls cool for about 10 -15 minutes before icing.