Combine dough ingredients in a stand mixer with dough hook attached (or in a large mixing bowl, if mixing by hand). Mix on low-medium speed for about 5 minutes, until dough almost forms a ball but is still a little sticky. Add a little more flour if dough is too wet.
Use a paper towel or clean fingers to lightly coat the inside of a large, oven-safe bowl with ghee. Place the dough ball inside the bowl and cover with a moist towel. Allow to rise in a warm place (I put mine inside the oven with only the oven light turned on). Allow to rise for 3-5 hours.
Before bringing the dough out of the oven, use clean fingers or a paper towel to lightly coat the inside of a 9x9 pan or small casserole pan with ghee for baking the rolls. Set aside.
Transfer the risen dough to a floured surface and roll out to a large rectangle shape.
Use a pastry brush to brush the melted butter evenly across the rolled out dough.
Mix the remaining filling ingredients and spread evenly across the buttered dough. Leave a 1/2 inch border of dough around the edge of the rectangle without filling.
Gently roll the dough up lengthwise then use a very sharp knife to cut into 8-10 rolls.
Transfer the sliced rolls to the baking pan, allowing some room between each for them to "grow" and push together during the second rise.
Cover the pan of sliced rolls with a towel and allow to rise for another 2 hours. The rolls should expand to nearly cover the bottom of the dish.
Preheat oven to 350 degrees (or 300 degrees for convection ovens). While oven is preheating, mix the icing.
Bake rolls for 25 minutes (15-20 for convection) or until the tops are a light golden brown and are slightly firm to the touch. These rolls are nice and thick, so I'd suggest using a knife to cut into the center roll to ensure it's cooked all the way through.
Allow the rolls to cool slightly before icing them. Serve warm.