Combine warm milk with active dry yeast and granulated sugar. Let sit for 5 minutes or until the mixture is foamy. Add eggs, melted butter, salt, and all-purpose four and mix to form a dough. Knead for 7-8 minutes or until the dough pulls away from the bowl and is smooth. Transfer the dough to a clean bowl and wrap it in plastic wrap. Proof the dough in a warm area for 1 hour or until doubled in size.
Place ¾ cup cold butter in between two sheets of wax paper. Pound and roll out with a rolling pin into a 12x6 inch rectangle.
Lightly dust a clean work counter with flour. Transfer the dough to the counter and roll into a 12x18 inch rectangle, with the long side facing you. Place the butter in the center of the dough and fold over the left side of the dough over the butter. Fold over the right side of the dough to form a tri-fold. Dust off any excess flour and wrap the dough in plastic. Freeze for 15 minutes or chill in the fridge for 30 minutes.
Unwrap the dough and rotate it 90 degrees so that the open seams are now facing the sides. Roll out the dough into a 12x18 inch rectangle and fold it the same way as before to form a tri-fold. Chill another 15 minutes in the freezer or 30 minutes in the fridge. Repeat the folding process one more time and chill another 15 minutes in the freezer or 30 minutes in the fridge.
While the dough is chilling, make the filling. Melt ¼ cup butter and set aside. Combine brown sugar with cardamom, cinnamon, nutmeg, and orange zest. Reserve 2 tablespoon of the sugar mixture and set aside. Add the raisins to the sugar and set aside.
Roll out the dough into a 12x18 inch rectangle with the long side facing you. Brush the dough with the melted butter and sprinkle the brown sugar raisin mixture on top. Roll the dough into a log and cut the log into 12 rolls about 1 ½ inches wide. Place the rolls with the cut sides on top in a 9x13 baking pan, leaving space in between the rolls. Loosely cover with plastic wrap and let sit for 30 minutes.
Preheat oven to 350 degrees F.
Make the orange glaze. Heat the butter with honey, orange juice, and orange zest in a small saucepan over medium-low heat. Simmer for 5 minutes. Let cool.
Brush the tops of the buns with the orange syrup, you will have some left over. Sprinkle the reserved 2 tablespoon sugar mixture on top and bake the buns for 20-25 minutes or until golden brown.
Remove the buns from the oven and brush with the remaining orange syrup. Serve warm.