Danish Cinnamon Buns

Warm the milk to lukewarm (about 37°C/98°F) and crumble or sprinkle the yeast into it. Stir until the yeast is fully dissolved.

In a large mixing bowl, combine the softened butter for the dough, eggs, cardamom, sugar, and salt. Add the yeast-milk mixture and stir to combine.

Gradually add the flour and mix until a dough forms. Knead the dough vigorously until it is smooth, shiny, and elastic (about 8-10 minutes by hand or 5 minutes with a stand mixer fitted with a dough hook).

Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free spot for about 30 minutes, or until noticeably puffy.

While the dough rises, prepare the filling: beat together the softened butter, sugar, and cinnamon until smooth and spreadable.

Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide the dough into 2 equal pieces.

Roll each piece of dough into a rectangle approximately 25 x 40 cm (10 x 16 inches). Spread half of the cinnamon filling evenly over each rectangle, leaving a small border at the edges.

Starting from one long edge, roll up each rectangle tightly like a Swiss roll. Use a sharp knife or unflavored dental floss to cut each roll into 15 equal pieces (30 pieces total).

Place the buns cut-side up on baking sheets lined with parchment paper, spacing them a few centimeters apart. Tuck the loose outer end of dough underneath each bun to prevent unraveling.

Cover the buns loosely and let them rise again for about 30 minutes, until puffy.

Preheat the oven to 225°C (437°F). Brush the risen buns with the beaten egg.

Bake in the center of the oven for approximately 10 minutes, or until golden brown. Let cool slightly before serving.