Kanelbullar (Swedish Cinnamon Buns)

Ingredients

Dough

• 2 packets active dry yeast
• 2/3 cup (150 g) butter
• 2 cups (5 dl) milk
• 1/2 tsp salt
• 2/3 cup (1.5 dl) sugar
• 2 tsp ground cardamom
• 1 egg
• 6 cups (900 g) all-purpose flour, approximately

Cinnamon Filling

• 7 tbsp (100 g) butter, softened
• 1/2 cup (1 dl) sugar
• 1 tbsp cinnamon

Topping

• 1 egg, beaten
• Pearl sugar

Directions

1. Crumble or dissolve the yeast in a large bowl. Melt the butter in a saucepan, pour in the milk, and warm until finger-warm (about 37°C / 98°F). Pour the mixture over the yeast and stir until dissolved.
2. Stir in the salt, sugar, cardamom, egg, and most of the flour. Work the dough until smooth and shiny, adding the remaining flour as needed — save a little for rolling out. Cover with a cloth and let rise in a draft-free place until doubled, about 40 minutes.
3. Turn the dough out onto a floured surface and knead until smooth. Divide into three equal pieces.
4. Roll each piece out into a large rectangle. Spread with softened butter and sprinkle evenly with the sugar and cinnamon mixture.
5. Roll each rectangle up tightly into a log. Cut into pieces about 1.5 inches (3–4 cm) wide. Place cut-side up on lined baking sheets or in paper baking cups.
6. Let the buns rise for about 30 minutes. Preheat your oven to 480°F (250°C).
7. Brush with beaten egg and sprinkle generously with pearl sugar. Bake for about 7 minutes until golden. Let cool slightly before serving.