Make the sweet dough yeast. Start by proofing the yeast. Add 1 ½ teaspoon of yeast in a small bowl and slowly pour ¼ cup of lukewarm whole milk while whisking. Mix until the yeast dissolves. Let it sit for about 5 minutes.

In the bowl of your stand mixer, add 4 ½ cups of all-purpose flour, ⅓ cup of granulated sugar, and 1 ½ kosher salt. Combine them and make a well. Add 8 tablespoons of unsalted butter, followed by the proofed yeast, the rest of the milk, and 3 large eggs. Start your stand mixer on low until the flour is fully incorporated, then increase the speed. Mix until you have a dough for about 8 to 10 minutes. If you are doing it by hand, pour the ingredients into the well. Stir with a wooden spoon to bring it all together. Work it in a bowl until it holds together. After that, knead it to the surface with a little bit of flour until smooth.

Transfer to your surface and form it into a dough. Flour it and transfer it to a clean bowl. Cover with a cling wrap and place it at room temperature until it is 50%-75% bigger. After that, place it in the fridge to finish rising.

Make the sticky topping. In a saucepan, add the maple syrup, ½ cup of brown sugar, 4 tablespoons of butter, 2 teaspoons of vanilla extract, and ½ teaspoon of salt. Place over heat and mix. Let it come to a boil. Once boiling, let it continue to boil for 30 seconds, then remove it from the heat and transfer it to a 13 x 9 pan.

Melt the remaining 4 tablespoons of butter. In a different bowl, add the remaining ⅓ cup of brown sugar, 1 ¾ teaspoon of cardamom, ½ teaspoon of salt, and 1 teaspoon of orange zest. Mix them well.

Transfer the toasted nuts into a zip lock bag and crush with a rolling pin. Sprinkle to the pan and press them down.

Form the buns. Remove the dough from the oven and roll it into a rectangle about ¼ inch thick. Pour the melted sugar on top and spread evenly.

Sprinkle the cardamom mixture on top of the butter. Roll into a spiral on the long end. Cut into 12 pieces, then place them into the pan in a four-by-three grid. Cover them and let them sit at room temperature until 50% bigger in size.

Bake in a 350F preheated oven in the middle of the oven for 30 to 35 minutes until golden brown on the surface.

Let them cool for 5 minutes and remove from the pan. Serve and enjoy!