Swedish Cinnamon Rolls

Directions

1. 1
   In a bowl, crumble the yeast and dilute it with 2 tablespoons of milk.
2. 2
   In a saucepan on low heat, add the remaining milk and 120 grams of butter and cook until the butter melts. Add to the yeast and stir.
3. 3
   Add the flour, cardamom, salt, and egg. Knead for 10 minutes.
4. 4
   Place the dough in a bowl, cover with a damp cloth, and let rise in a warm draft-free place for 40 minutes, until it doubles in volume.
5. 5
   On a floured surface, roll out the dough 3 millimeters thick and 3 centimeters wide.
6. 6
   Spread 100 grams of softened butter on the dough.
7. 7
   In a bowl, combine the sugar and the cinnamon. Sprinkle this mixture on top of the butter.
8. 8
   Roll up the dough lengthwise. Cut out 24 snails. Place on a baking sheet lined with parchment paper and let rise for about 30 minutes.
9. 9
   Preheat the oven to 430F.
10. 10
    Beat the egg with 1 tablespoon of water.
11. 11
    Brush the buns with the diluted egg and sprinkle with granulated sugar.
12. 12
    Bake for 5 to 6 minutes.