The Best Cinnamon Buns

Directions

1. Prepare Dough: In a large bowl, dissolve yeast in warm water. Let stand 5 - 10 minutes until foamy. Meanwhile, in a small saucepan, melt the butter with the milk over low heat. Cool to warm (105° - 115°F).
2. Stir the butter mixture, sugar, cardamom, and salt into yeast mixture. Using a heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat flour, 1/2 cup at a time, into mixture.
3. Tun dough out onto a lightly floured surface, knead dough until smooth and elastic, 5 - 10 minutes, adding more flour to prevent sticking.
4. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 1 hour.
5. Prepare Filling: In a medium bowl, mix together butter, sugar and cinnamon at medium speed until light and fluffy.
6. Construction: Grease 2 baking sheets. Punch down dough. Turn out onto a lightly floured surface. Divide dough in half. Using a floured rolling pin, roll each dough half into a 24 x 10-Inch rectangle.
7. Spread filling evenly over dough to within 1/2 inch of edges. Starting with a long side, tightly roll up dough, jelly-roll style; pinch seams to seal. Cut each roll into twelve 2-Inch pieces.
8. Place the buns, 2 inches apart on prepared baking sheets. Using a chopstick or handle of a wooden spoon, press a vertical line down the center of each bun. Cover again; let rise in a warm place until doubled; 30 minutes.
9. Preheat oven to 425°F. Brush buns with beaten egg. Bake until golden brown, 8 minutes. Transfer baking sheets to wire racks to cool slightly. Transfer buns to racks to cool; serve buns warm or cool completely.