Preheat oven to 350°F and grease muffin baking tray or baking tray of choice.
Use a sieve and introduce two cups of flour into a large mixing bowl
Add the 2 teaspoons of baking powder to flour
Use a mortar and pestle to grind 4 cardamom seeds and 1/4 tsp of dried orange peel (use a pre-made spice version from spices isle in grocery store) into a fine powder
Add to flour mixture along with 1/4 teaspoon of ground clove and salt.
Use a sieve and introduce the packed brown sugar into the dry ingredients by rubbing your hand around the bottom of the sieve and pushing the sugar through. This is to avoid a clumpy dough.
Use a whisk and fully incorporate all dry ingredients.
(optional) Sieve all dry ingredients once more and use an electric spice grinder to make any remaining pieces into a finer powder-like texture.
Add 4 tbsp mayonnaise to your dry ingredients.
Add ½ cup of milk and using a spoon mix the wet and dry ingredients together. It will be very crumbly with a lot of dry left over.
Add remaining milk and continue to mix until fully incorporated. A very sticky dough is the result.
Wash hands with water and with very wet hands scoop one section of dough, roll into a ball shape, and place onto greased baking tray (in this case in muffin tin).
To avoid losing dough, repeat all steps above for each of the 6 rolls including washing excess dough from hands in between each individual roll.
Bake at 350°F for 22 minutes. A toothpick will come out clean at this stage.
Allow to cool for 5 minutes and remove from muffin tin.
Place on cooling rack and allow to cool for 5 minutes and add maple bourbon glaze.