In a small bowl, whisk together cinnamon, nutmeg, cardamom, and allspice.

In a medium bowl, stir together brown sugar and room temperature butter until smooth and combined. Reserve 1 tablespoon (6 grams) cinnamon mixture; stir remaining cinnamon mixture into sugar mixture until combined.

Line 2 baking sheets with parchment paper.

Punch down Do-It-All Dough, and let stand for 5 minutes. Divide dough into 10 portions (about 95 grams each). On a clean surface, roll 1 portion into an 8×4 inch rectangle. Spread 11⁄2 tablespoons (22 grams) sugar mixture onto rectangle, leaving a 1⁄8-inch border along one long side. Starting at long side without border, roll up dough into a log, and press edge to seal. Roll dough into a rope about 14 inches long, dusting work surface with flour as needed.

Cut rope in half lengthwise to create 2 strands; cut each strand in half crosswise (A). Place the 4 strands, cut side up, in a hashtag pattern (over, under, over, under) (B). Working clockwise, cross each bottom strand over the strand next to it (C and D). Repeat crossing procedure with remaining bottom strands (E). After all 4 sides have been crossed, cross 1 new top strand under adjacent strand (F). Repeat crossing procedure with remaining new top strands (G). Tuck ends under to shape into a round, and place on prepared pan (H). Repeat procedure with remaining dough portions and remaining sugar mixture. Cover and let rise in a warm, draft- free place (75°F/24°C) until puffed, 30 to 45 minutes.

In another small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush egg wash onto rolls.

In a small bowl, stir together reserved cinnamon mixture and granulated sugar. Brush melted butter onto hot rolls; sprinkle with spiced sugar. Let cool on pans for 10 minutes. Remove from pans, and let cool on a wire rack for 20 minutes. Serve warm. Store in an airtight container for up to 2 days.