Norwegian Cinnamon Buns

Instructions

1. Prepare the dough
   In a large bowl, combine the flour, sugar, yeast, cardamom, and salt. In a separate bowl, whisk together the melted butter, lukewarm milk, and egg. Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
2. Knead the dough
   Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
3. Prepare the filling
   While the dough is rising, mix the soft butter, brown sugar, and cinnamon in a small bowl until well combined. Set aside at room temperature.
4. Shape the buns
   Punch down the risen dough and roll it out on a floured surface into a large rectangle, approximately 35x45cm (14x18 inches). Spread the cinnamon-sugar mixture evenly over the dough, leaving a 1cm border around the edges.
5. Create the rolls
   Starting from the long edge, tightly roll the dough into a log. Cut into 12 equal pieces using a sharp knife or dental floss. Place the rolls, cut side up, on parchment-lined baking sheets, leaving space between each roll for expansion.
6. Second rise
   Cover the rolls with a clean kitchen towel and let rise for another 30-45 minutes, or until puffy and nearly doubled in size. Preheat your oven to 200°C (390°F) during the last 15 minutes of rising.
7. Bake the buns
   Brush the tops of the rolls with beaten egg and sprinkle with pearl sugar if using. Bake for 12-15 minutes until golden brown. Check them after 10 minutes to ensure they don't over-brown.
8. Cool and serve
   Remove from the oven and transfer to a wire rack to cool slightly. Skillingsboller are best enjoyed warm, fresh from the oven, but can be stored in an airtight container for up to 2 days.