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Preheat the oven to 375° F. Line 14 muffin tins with paper liners.
In a bowl, combine the brown sugar, cardamom, cinnamon, and instant espresso powder.
On a floured surface, roll the dough out into a rectangle about ¼ inch thick (about 16×14 inches), adding flour as needed. Spread the dough with butter and sprinkle with espresso sugar. Fold the dough in half, directly over the sugar, pressing to adhere. Cut into 12-14 strips. Coil each strip into a bun, like a cinnamon roll. Place in the prepared muffin tins.
Cover with plastic wrap and let rise 15-20 minutes. Bake the rolls for 18 to 20 minutes or until golden brown.
To make the icing, add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. In a bowl, whisk together the cream cheese and maple syrup. Whisk in the butter and espresso powder, then add the powdered sugar, vanilla, and a pinch of salt. Spread the icing over the warm buns. Serve and enjoy!