Swedish Cinnamon Buns

Prep. Time : 20 Mins
Baking Time : 20 Mins
Difficulty : Easy
Servings : 24 Cookies
Necessary :
* 400ml Milk
* 110g Butter
* 14g Sachets Dried Yeast
* 110g Caster Sugar
* 750g Plain Flour
* 0,5 Teaspoon Salt
* 2 Tablespoon Ground Cardamom
* 4 Tablespoons Pearl Sugar
* 1 Beaten Egg
* 110g Soft Butter
* 90g Sugar
* 2 Tablespoons Cinnamon

Preparation :
Melt the butter in a large pot gently on a low heat and then add the milk . When the mixture is lukewarm , remove from the heat and add the two sachets of dried yeast , whisking to incorporate . Mix the flour , sugar , salt and cardamom in a large mixing bowl . Make a well and pour the wet ingredients in . Using a wooden spoon mix until you have a rough dough . When the dough has taken shape and is no longer sticky , turn out onto a clean floured surface and knead for about 6 minutes . Dust with a little flour if you find the dough is too sticky . Transfer the dough to a floured bowl , covered by cling film and a towel and let it rise for 45 minutes in a warm dark place . Preheat the oven to 220°C . To prepare the filling , in a bowl , beat the butter , sugar and cinnamon together until you have a smooth paste . When the dough has risen , punch it down in the bowl and cut it in half .  Roll one of the halves into a rectangle about 3mm thick , and then spread the filling all over . Then , from the long side , roll the dough so you get a snail effect and slice into approx 12 pieces . Place the slices in a non stick mini pie tray with six holes , (you could also lay them flat on a baking sheet lined with parchment paper) face up and coat with the beaten egg . Sprinkle the buns with pearl sugar . Reduce the heat to 190˚C and then bake the rolls in the oven for about 15-20 minutes or until they turn golden brown . Repeat the process with the second half of the dough .