Swedish Cinnamon Buns are made with an enriched yeast dough flavored with cardamon, filled with butter and cinnamon.
Pour the cold milk into a bowl and stir the yeast into it. Add the flour, egg, sugar, salt and cardamom and knead the dough until it is smooth and starts to let go of the bowl. Around 7-8 minutes.
Finely dice the butter, add it to the dough and knead for another 7-8 minutes until the dough is quite smooth. Cover the dough and leave to prove for an hour in a warm place.
Punch out the dough and reshape, then leave to cool in the fridge for at least an hour in a plastic box. You could leave the dough overnight at this stage.
Mix the ingredients for the filling until they are a uniform mixture and a soft spreadable paste.
Flour a table and roll out the dough until you have one a square 30cm by 30 cm and approximately 5mm thick. (12" x 12" and less than 1/4" thick)
Evenly spread the filling out onto the dough.
Fold a third of the dough to the middle, then fold the other third over the first section. You should now have three layers.
Roll out until 30cm by 24cm rectangle and cut into 12x2cm strips lengthwise. (12" x 5" rectangle with 1" strips)
Now for the tricky part!
Curl each strip by rolling it forwards. Making sure not to squeeze out the filling, wrap the dough twice around your index finger and middle finger. Fold the end of the dough over the two folds and place it between your index and middle finger. Pull your fingers away, so the tip of the dough strip fits through the inside of the roll.
Place the swirls on a baking tray covered with parchment paper. Cover with a cloth and leave to rise in a warm place until they have doubled in size.
Brush with egg and sprinkle with pearl sugar.
Bake at 185-190C (375 F) for approx 10-12 minutes. Leave to cool on a wire rack
I have always been a little hesitant about cardamon, but it is an essential part of Swedish buns. You may reduce the amount, I did ever so slightly, as I find the spice can be overpowering.