In a pot heat 55g of butter with the milk until it reaches 100-110F. Don’t let it heat more or it will kill the yeast. Remove from the heat and stir the yeast in. Wait 5 minutes for the yeast to wake up.

Dump the mixture in a stand mixer and add the flour, ground cardamom,2/3 of the cinnamon ( just ballpark it) sugar, and a dash of salt. Using the hook mix at low speed for 7-8 minutes. If its still very sticky sprinkle in some extra flour ( ~1 tbsp) . Shape into a ball and transfer into a greased container and cover for 90minutes. I just re-use the stand mixer with a bit of oil on the side to prevent sticking.

Lightly flour your countertop and dump the dough. Using a rolling pin you want to make a large rectangle about 22″ x 15″.

In a mixing bowl, put the remaining butter, the brown sugar, vanilla extract, and remaining cinnamon and mix until all combined and smooth. Spread the mixture into the dough. Flip 1/3 of the dough unto itself, then do the same with the other side. You should end up with a rectangle with the filling all hidden inside. Using the rolling pin again, press it gently again until you stretch the rectangle to 15″x8″.

Once they are shaped, put them in a baking tray covered with parchment paper. Cover them with a clean dishcloth and let them rise for 60 minutes.

Pre-heat the oven to 375F. Beat the egg and brush each bun with a light coating. Sprinkle some pearled sugar and bake for 15-18 minutes.