For the dough: Melt Palm Shortening (1/4 cup) in a pot over medium-low heat. Once melted, whisk in Muscovado Sugar (1/4 cup), Buttermilk (1 cup).
Let liquid cool until warm, whisk in the Vanilla Bean Pod (1/2) and sprinkle Active Dry Yeast (1 teaspoon) over liquid and let sit 3 minutes.
Sift All-Purpose Flour (2 cup) into liquid and stir until just combined. Cover with a towel and let sit at room temperature for 1 hour.
Whisk together remaining half cup of flour with the Baking Powder (1/2 teaspoon), Baking Soda (1/4 teaspoon), and Salt (1 teaspoon). Add this to the dough and mix thoroughly to combine.
Cover dough with plastic wrap and chill in the refrigerator for at least 8 hours or overnight.
For the filling: Combine Unsalted Butter (1/2 cup), Maple Syrup (2 tablespoon), Muscovado Sugar (1/2 cup), Ground Cinnamon (1 tablespoon), Ground Ginger (1 teaspoon), Ground Cloves (1/4 teaspoon), Ground Cardamom (1/4 teaspoon), and Salt (1 pinch) in a small bowl and stir until smooth.
Once chilled, remove dough from refrigerator and lightly knead on a floured surface until smooth.
Flour a piece of parchment paper and roll dough into a rectangle approximately 10x14 inches and 1/2-inch thick.
Spread filling evenly over the dough, leaving about 1/2-inch edge exposed around the perimeter of the dough.
Roll the dough into a spiral, starting at the edge furthest from you, taking care to keep the roll tight. You can use the parchment paper to help you along the way if necessary. When you reach the end, pinch the seam together and flip the roll so that the seam is face down.
Line a 12-inch cast iron skilled with parchment paper and preheat the oven to 375 degrees F (190 degrees C).
Use a 12-inch piece of unflavored dental floss to cut the rolls into 8 portions; place the dental floss under the rolled dough, bring the floss up around the dough and cross it over the top, cutting through the dough and filling, set each portion into the parchment-lined pan as you go.
Let the rolls rise at room temperature while the oven preheats, about 20 minutes.
Bake the rolls for 15-18 minutes, until the dough is just barely beginning to brown.
While the rolls are baking, make the glaze. In a medium saucepan, combine Muscovado Sugar (4 tablespoon), Buttermilk (2 tablespoon), Unsalted Butter (4 tablespoon), Maple Syrup (2 tablespoon), Dona Chai Concentrate (2 tablespoon), Baking Soda (1/2 teaspoon), and Fine Salt (1 pinch).
Cook over medium heat, stirring continuously until mixture has boiled for about 5 minutes. Remove from heat and reserve until rolls are done baking.
Once rolls are done baking spoon the glaze over the rolls, making sure to coat every nook and cranny! Serve warm.