Grind the spice ingredients into a fine powder.
Warm yeast and a little water together in a saucepan.
Mix flour, sugar, salt, and yeast in a mixer while gradually adding up to 450ml of cold water.
Cover and let the dough rise in a warm room for 20 minutes.
Roll dough into a 60cm x 30cm rectangle on a floured surface.
Layer chilled butter on one half, fold, seal, and roll back out to 60cm x 30cm.
Fold edges to the center, fold like a book, and repeat rolling/folding twice before chilling for one hour.
Roll chilled dough into a 30cm x 45cm rectangle about 1cm thick.
Mix filling ingredients and spread evenly over the dough.
Roll the dough tightly and cut into nine 5cm thick slices.
Place slices in a greased 23cm springform tin and prove for 40 minutes.
Preheat oven to 200°C.
Brush rolls with egg and bake for 45 minutes until golden brown.
Mix icing sugar, maple syrup, and brandy until smooth.
Drizzle icing over the cooled rolls and serve.