Kanelbullar

In a small saucepan, warm the milk over low heat until just lukewarm (about 37°C/98°F), then dissolve the yeast into it and let it activate for 5 minutes until slightly frothy.

In a large mixing bowl, combine flour, sugar, salt, and ground cardamom. Pour in the activated yeast mixture along with softened butter and mix until a soft, cohesive dough forms.

Turn the dough out onto a lightly floured surface and knead vigorously until it is smooth, elastic, and slightly tacky, about 8–10 minutes by hand or 5 minutes with a stand mixer.

Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot until doubled in size.

Punch down the risen dough and roll it out on a floured surface into a large rectangle approximately 40x30 cm. Spread a generous layer of softened butter mixed with cinnamon and sugar evenly across the surface.

Roll the dough tightly from the long edge into a log, then cut it into 12–15 equal slices. Arrange the slices cut-side up on parchment-lined baking trays, pressing them slightly to form the characteristic spiral shape.

Cover the shaped rolls loosely and allow them to proof on the tray until noticeably puffed and pillowy.

Brush the rolls with a beaten egg wash, sprinkle generously with pearl sugar, and bake in a preheated oven at 200°C (390°F) until golden brown on top.