Warm the Liquid Ingredients: Heat ½ cup of milk and ¼ cup of water until warm, about 100°F to 110°F. Whisk in ¼ cup of melted salted butter, 2 tablespoons of granulated sugar, and 2 tablespoons of raw honey. Sprinkle 2 ¼ teaspoons of active dry yeast on top and let it sit for 15 minutes.

Make the Dough: Incorporate 2 ½ cups of all-purpose flour, 1 large egg, 2 teaspoons of maple extract, and spices (1 teaspoon each of cinnamon, allspice, ginger, and nutmeg). Stir until just combined, then gradually add more flour until a soft dough forms.

Knead the Dough: Transfer the dough to a floured surface and knead for 5 to 6 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment. The dough should be slightly tacky.

Allow the Dough to Rise: Place the kneaded dough into a greased bowl, cover with a towel, and let it rise in a warm area for 1.5 to 2 hours until doubled in size.

Prepare to Roll: Preheat your oven to 350°F (175°C). Punch down the risen dough and roll it onto a lightly floured surface into a rectangle measuring about 12x18 inches.

Fill the Rolls: Brush the surface of the rolled dough with ¼ cup of melted butter. Mix ½ cup of brown sugar and 2 teaspoons of cinnamon for the filling, then sprinkle over the dough along with 1 cup of finely grated carrots.

Roll and Slice the Dough: Starting from one long edge, roll the dough into a log shape. Slice into 12 equal pieces. Place the slices cut-side up in a greased baking dish.

Second Rise: Cover the baking dish with a towel and let the rolls rise for an additional 30 minutes.

Bake the Rolls: Brush tops with melted butter and bake for 25 to 30 minutes until golden brown. Let cool slightly while preparing the icing.

Prepare the Mascarpone Icing: In a mixing bowl, combine 8 ounces of mascarpone cheese, 1 cup of powdered sugar, and 2 tablespoons of milk. Whisk until smooth and creamy, then drizzle over warm rolls.