This tender, just-sweet-enough coffee cake is the happy marriage of cinnamon rolls and cake.
Stir the milk, oil, and 1/4 cup of the sugar together in a 2 quart, heavy bottomed saucepan over medium heat. Just before it boils, move the pan to a cold burner and let it cool to body temperature. Pour it into a mixing bowl or dough bucket and sprinkle the yeast over it. Set aside for 5 minutes.
In another bowl, whisk together the flour, baking soda, baking powder, and salt. Pour it into the milk mixture and stir well until evenly combined. Cover lightly and set aside for an hour. Refrigerate for a couple of hours but up to 3 days before proceeding.
Whisk together the remaining sugar, cinnamon, cardamom, and nutmeg in a small bowl. On a lightly floured work surface, roll out the dough to a 10-inch by 18-inch rectangle. Brush with the melted butter, leaving a 1-inch strip along the top un-buttered. Sprinkle the sugar spice mixture over the butter. Roll up like a log, gently pinching the seam together and turning the log seam side down. Cut into 18 slices, 1-inch thick each.
Generously grease a Bundt pan and lay cinnamon rolls over the base of the pan- this should use four or so rounds. Arrange the remaining cinnamon roll dough rounds up the inside edges of the pan. Gently cover with a clean tea towel and let rise in a warm, draft-free place for an hour or so, until it is puffy.
Preheat the oven to 375°F. Bake the cake for 25-35 minutes, or until the dough is set, golden brown around the edges, and has an internal temperature of 190°F.
Let the cake rest in the pan for 5 minutes. While it sets, whisk together the glaze ingredients until even in colour. It should be quite thick but pourable. Turn the cake out onto a platter. Drizzle the glaze over the still warm cake. Let cool to room temperature and slice or pull apart into rolls.