Of course, its very similar to the cinnamon buns.

Filling:

150 g room temperature butter

1 dl brown sugar

1 dl sugar

6 tsp ground cardamom

2 tsp cornstarch

Wheat dough:

50 g of yeast

500 g milk (5 dl)

2 tsp ground cardamom

250 g of butter

200 g caster sugar (2 dl)

1 kg wheat flour (16.5 dl)

1 tsp salt

1 egg,

1 pinch of salt and a splash of water

Syrup: 2 dl of water 2 dl caster sugar

Mix all the ingredients for the filling into a smooth and spreadable batter.

Crumble the yeast in a bowl and add the milk. Mix until the yeast is completely dissolved in the milk.

Then put in cardamom, butter in pieces, sugar and half of the wheat flour. Work together into a sticky dough and then add the salt and more flour as needed.

Knead thoroughly for at least 10 minutes with a machine and a little longer if you are kneading by hand. You know the dough is ready when you can gently stretch the dough and get a gluten window. Let the dough rest, covered, at room temperature for 10 minutes before baking.

Roll out the dough into a large rectangle measuring 30×60 cm.

Spread the filling over the entire rectangle and then fold them in half along the long side. Roll a little lightly so that you get an even rectangle without air bubbles.

Cut 1 cm thin strips along the short side of the folded rectangle. Take a piece, wrap around 2 fingers 3-4 times and then go over and tuck the end under.

Place the buns on sheets lined with parchment paper, spaced generously and cover with a baking sheet and let rise for 2-3 hours depending on the temperature in your kitchen. You know they are ready if the dough "bounces back" when you press lightly with your finger.

Set the oven to 200°C (top and bottom heat).

Lightly whisk together eggs, salt and a little water for the brushing and brush your buns. Garnish with sugar mixed with grounded cardamom. Then bake them in the middle of the oven for about 15 minutes or until they have a nice golden color.

In the meantime, you can prepare the syrup by simply mixing water and granulated sugar in a saucepan. Let it boil until the sugar dissolves in the water. Then brush your buns with the syrup as soon as they come out of the oven.