Kanelbullar (Swedish Cinnamon Buns)

Method

1. Heat milk and 150 g butter in a saucepan until the butter is melted and the mixture is lukewarm (approx. 37 °C). Crumble the fresh yeast into the lukewarm liquid and dissolve it.
2. In a large bowl, mix 100 g sugar, salt, cardamom, and flour. Add the yeast-milk mixture and knead everything into a smooth, elastic dough for about 10 minutes. Cover the dough and let it rise in a warm place for 60 minutes until doubled in size.
3. For the filling, cream together 150 g soft butter, 100 g sugar, and cinnamon in a small bowl.
4. On a lightly floured surface, roll out the risen dough into a rectangle (approx. 40x50 cm). Spread the cinnamon filling evenly over it.
5. Roll up the dough tightly from the long side. Cut the roll into 16 equal pieces. Shape each piece into a bun or knot.
6. Place the shaped Kanelbullar on two baking sheets lined with parchment paper and let them rise, covered, for another 30 minutes.
7. Preheat the oven to 200 °C (top/bottom heat). Brush the risen Kanelbullar with the beaten egg and sprinkle with pearl sugar.
8. Bake the Kanelbullar in the preheated oven for 10-12 minutes until golden brown. Let them cool on a wire rack and serve.