In a small bowl, dissolve yeast in warm water and set aside for at least 10 minutes. Meanwhile, put milk in a small saucepan and heat over medium heat for 2-3 minutes or just until it starts to bubble around the edges. Remove from heat.

In a mixing bowl fitted with a dough attachment on a stand mixer, whisk together milk, sugar, 1/3 cup melted butter, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture and mix, slowly adding in the remaining dough, until it forms a dough ball. Turn mixer speed up to medium-high and mix for 5 minutes.

Transfer to a well-greased bowl, cover, and let rise until doubled in size (about an hour).

Meanwhile, pour dried fruit and rum into a small bowl and let soak while the dough rises. Once the dough has risen, strain out the rum and reserve it for another use. In another small bowl, mix together brown sugar, cinnamon, cardamom, nutmeg, and orange zest. Set aside.

Once doubled in size, punch down the dough and transfer to a floured work surface. Roll out into a 15 by 9 inch rectangle. Spread all but 1 Tbsp of the 1/4 cup melted butter all over the dough. Sprinkle brown sugar mixture, rum soaked fruit, candied fruit, and almonds evenly over the dough.

Beginning at the long side, roll up the dough and pinch edge together to seal. Cut into 12 even slices.

Grease a rectangular baking dish with remaining melted butter and place roll in prepared pan (4 rows of 3 each). Cover and let rise for an additional 45 minutes or until doubled in size. Meanwhile, preheat oven to 350 degrees.

Bake for 30 minutes or until browned on top. Remove from oven and let cool slightly.

While the rolls are cooling, whisk together the frosting ingredients until smoothed. The frosting should be spreadable and not runny. If it ends up runny then add more powdered sugar.

When ready to serve, lather the rolls with frosting and sprinkle with candied fruit and orange zest.