In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast on top and let it sit for about 5 minutes until it becomes frothy.

To the yeast mixture, add the melted butter, eggs, salt, cardamom, ginger, and 2 cups of flour. Mix until well blended.

Gradually mix in the remaining flour, one cup at a time, until the dough forms a soft ball.

Turn the dough onto a floured surface and knead for about 5-7 minutes until it is smooth and elastic. Place in a greased bowl, cover with a damp towel, and let it rise in a warm place for about 1 hour or until doubled in size.

While the dough rises, prepare the filling by mixing the brown sugar, cinnamon, cloves, and nutmeg in a bowl.

Once the dough has risen, punch it down and roll it out into a rectangle about ¼ inch thick. Spread the softened butter over the dough and sprinkle the filling evenly on top.

Starting from the long side, roll the dough tightly into a log. Cut the log into 12 equal pieces and place them in a greased baking dish.

Cover the rolls with a towel and let them rise for another 30 minutes.

Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they are golden brown on top.

While the rolls are baking, prepare the frosting by whisking together the powdered sugar, milk, vanilla extract, and cardamom in a bowl until smooth.

Once the rolls are out of the oven, drizzle the frosting over them while they are still warm. Serve them warm and enjoy!