Swedish Cinnamon Buns

Instructions

1. Prepare the dough
   In a large bowl, mix flour, sugar, yeast, cardamom, and salt. In a separate bowl, combine melted butter, lukewarm milk, and egg. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a clean towel, and let rise in a warm place for 1 hour or until doubled in size.
2. Make the filling
   While the dough is rising, prepare the filling by mixing the soft butter, brown sugar, and ground cinnamon until well combined. Set aside at room temperature.
3. Shape the buns
   Once the dough has risen, punch it down and roll it out on a floured surface to a rectangle of approximately 35×45 cm (14×18 inches). Spread the cinnamon filling evenly over the dough, leaving a 2 cm (1 inch) border along one of the long edges. Starting from the long edge with filling all the way to the edge, roll the dough into a tight log.
4. Cut and twist
   Cut the log into 12-16 equal pieces, about 3 cm (1.2 inches) wide. Take each piece and cut it lengthwise down the middle, leaving about 1 cm uncut at the top. Twist the two strands around each other, then form into a knot or bun shape. Place on a parchment-lined baking sheet, leaving space between each bun.
5. Second rise
   Cover the shaped buns with a clean kitchen towel and let rise for another 30-45 minutes until puffy. Meanwhile, preheat your oven to 220°C (425°F).
6. Bake the buns
   Brush the risen buns with beaten egg and sprinkle with pearl sugar. Bake in the preheated oven for 12-15 minutes until golden brown. Watch carefully as they can burn quickly due to the high sugar content.
7. Cool and serve
   Transfer the buns to a wire rack to cool slightly. Kanelbullar are best enjoyed warm, fresh from the oven, with a cup of coffee in true Swedish 'fika' tradition.