Preheat the oven to 350 degrees F (175 degrees C).
Warm the Milk (1/2 cup) to 100-110 degrees F (40-45 degrees C) and add in the Active Dry Yeast (2 1/4 teaspoon) with Granulated Sugar (1 tablespoon). Set aside for 10 minutes to foam.
In a standing mixer, mix together the Granulated Sugar (1/2 cup), Butter (1/4 cup), and yolk of the Egg (1). Add in the yeast mixture and combine.
Place in the All-Purpose Flour (2 1/3 cup), Salt (1/2 teaspoon), and Baking Soda (1/8 teaspoon) and knead on medium speed until a ball forms.
Place in a greased bowl, cover with plastic wrap, and set aside for 1 hour.
Toss the Granulated Sugar (1/4 cup), Ground Cardamom (1/4 teaspoon), Ground Cinnamon (1/8 teaspoon), and Ground Nutmeg (1/8 teaspoon) together.
On a well-floured surface, roll out the dough into a 10×14 inch rectangle. Spread with Butter (1/4 cup) and sprinkle with the sugar mixture 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.
Bake the rolls for 23-25 minutes.
Let the rolls cool for 10 -15 as you prepare the icing.
In a small saucepan over medium heat, combine the Butter (1/4 cup) and Floral Tea Blend (2 tablespoon). Once melted, take off the heat and let steep for 3 minutes.
Strain out the tea leaves and add in the Powdered Confectioners Sugar (1 3/4 cup) and Cream (2 tablespoon). Whisk together until smooth and creamy.
Top the rolls with icing before serving with tea, if desired.