Gently heat ¾ cup of milk and ¼ cup of water until warm. Combine with 5 tablespoons melted butter, 2 ¼ teaspoons active dry yeast, 2 tablespoons sugar, and 1 tablespoon honey. Let sit for 15 minutes until foamy.

Incorporate 2 ½ cups flour, 1 egg, 1 teaspoon maple extract, 1 teaspoon cinnamon, and ½ teaspoon allspice into the yeast mixture. Stir until combined, then add more flour until dough forms. Knead on floured surface for 5-6 minutes.

Place the kneaded dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1½ to 2 hours until doubled.

Prepare filling by mixing ½ cup light brown sugar, ¼ cup granulated sugar, 1 teaspoon nutmeg, and 1 teaspoon ginger in a bowl.

Preheat oven to 350°F. Punch down risen dough and roll into a 16x12 inch rectangle. Brush with 3 tablespoons melted butter, then sprinkle filling mixture.

Roll dough tightly from one edge into a log, slice into 1-inch pieces, and arrange in a greased baking dish.

Cover rolls with a towel and let rise in a warm spot for 30 minutes until puffed.

Brush tops with remaining melted butter and bake for 25-30 minutes until golden brown.

Prepare icing by whisking 8 ounces mascarpone until creamy, mix in 1 cup powdered sugar and 2-4 tablespoons milk until you reach desired consistency.

Once rolls are slightly cooled, pour icing over them and serve immediately.