Classic Swedish Cinnamon Buns (Kanelbullar)

1.In a small bowl, dissolve the active dry yeast in the warmed milk. Let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.

2.In a large mixing bowl, combine the melted butter, granulated sugar, egg, ground cardamom, and salt. Stir well to blend.

3.Add the frothy yeast mixture to the wet ingredients and mix thoroughly.

4.Gradually add the flour, one cup at a time, mixing continuously until a soft dough forms. The dough should be slightly sticky but manageable.

5.Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is too sticky, sprinkle a little more flour, but avoid adding too much.

6.Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 45 minutes to 1 hour, or until doubled in size.

7.While the dough is rising, prepare the filling by mixing the softened butter, granulated sugar, and ground cinnamon in a small bowl until smooth and well combined.

8.Once the dough has doubled in size, punch it down gently and roll it out on a floured surface into a rectangle approximately 16x12 inches (40x30 cm).

9.Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.

10.Starting from the longer side, tightly roll the dough into a log shape.

11.Using a sharp knife, cut the log into 12 equal slices, about 1 to 1.5 inches thick.

12.Place the slices cut-side up on a baking sheet lined with parchment paper, leaving space between each bun for expansion.

13.Cover the buns loosely with a kitchen towel and let them rise for another 30 minutes until puffy.

14.Preheat your oven to 375°F (190°C).

15.In a small bowl, beat the remaining egg and brush it gently over the tops of the buns to give them a shiny golden finish.

16.Sprinkle pearl sugar or coarse sugar generously over each bun for a traditional touch.

17.Bake the buns in the preheated oven for 15-20 minutes, or until they are golden brown and cooked through.

18.Remove the buns from the oven and let them cool slightly on a wire rack before serving. Enjoy warm or at room temperature with a cup of coffee or tea.