Directions

1. In a stand mixer with dough attachment, add the milk then stir in the yeast, sugar, cardamom, salt and 1 egg. Gradually add the flour with the mixer on low. Continue until the dough releases from the bowl and then continue to knead for 10 minutes.
   
2. Add 7 tablespoons softened butter to the dough one tablespoon at a time then continue to knead for another 10 minutes. Cover the bowl with plastic wrap and let it rise in a warm place until about double in size, around 1 1/2 hours.
   
3. Meanwhile, in a small bowl mix together 5 tablespoons butter, cinnamon and brown sugar for the filling. Set aside. Line a large baking sheet with parchment paper.
   
4. After the dough has rested, roll the dough out into a rectangle on a floured surface until it's about 18 inches long. Spread the mixture out in an even layer covering the entire rectangle of dough.
   
5. Fold the dough in thirds so that you have a long, skinny rectangle. Then roll out the rectangle again so that it's wider (not longer). Use a pizza cutter to cut the rectangle into about 16 strips. Twist each strip and then tie into a knot.
   
6. Set the kanelsnurrer on prepared baking sheet and cover with plastic wrap. Let them rise again for about 1 hour.
   
7. Preheat oven to 430°F. In a small bowl whisk 1 egg. Carefully brush the kanelsnurrer with egg all over. Bake the buns in the middle of the oven for about 10 – 12 minutes. Be very careful not to over bake, as the buns will become dry. The buns are done when they're golden on top and light brown under.
   
8. Cool on a wire rack and serve while still warm.