Ingredients

• 7 tablespoons (for the dough) unsalted butter
• 3/4 cup plus 1 tablespoon milk
• 1 teaspoon salt
• 2 cups all-purpose flour
• 2 cups bread flour
• 1 1/2 teaspoons fast-acting yeast
• 1 teaspoon ground cardamom
• 1 tablespoon granulated sugar
• 2 large eggs
• 1 teaspoon, for the work surface olive oil
• 5 tablespoons unsalted butter, softened (for filling)
• 1/2 cup granulated sugar (for filling and topping)
• 2 tablespoons ground cinnamon
• 1 large egg, beaten (for brushing)

Equipment

• Small saucepan
• Large mixing bowl
• Dough scraper
• Rolling pin
• 12-cup muffin tin or baking sheet
• Pastry brush

Instructions

1. In a small saucepan over low heat, warm the 7 tablespoons butter, milk, and salt until the butter just melts, then set aside to cool until lukewarm (hot liquid would kill the yeast).
2. In a large bowl, whisk together the all-purpose flour, bread flour, yeast, cardamom, and 1 tablespoon sugar until evenly combined.
3. Make a well in the center, crack in the 2 eggs, and pour in the lukewarm milk mixture. Stir everything together into a sticky dough, switching to your hands as it stiffens.
4. Rub 1 teaspoon olive oil onto your work surface, turn out the dough, and knead vigorously for 5 to 8 minutes, using a scraper to lift it as needed. Resist adding flour, which makes the buns dry, and keep going until the dough is smooth, elastic, and much less sticky.
5. Shape the dough into a ball, place it in a large greased bowl, cover with a clean towel, and let it rise in a warm spot for about 1 hour, until doubled in size.
6. While it rises, make the filling: mash the 5 tablespoons softened butter with 1/4 cup of the sugar and 1 tablespoon cinnamon using a fork until fully blended and spreadable.
7. In a separate small bowl, stir together the remaining 1/4 cup sugar and 1 tablespoon cinnamon, and set this topping aside.
8. Turn the risen dough onto a lightly floured surface and gently roll it into a rectangle about 14 by 9 1/2 inches. Spread the cinnamon-sugar butter evenly over the entire surface.
9. With the long edge facing you, roll the dough up snugly into a log, then cut it into 12 even slices with a sharp knife.
10. Set each slice into a greased muffin tin (for tall, domed buns) or onto flattened paper liners on a baking sheet.
11. Cover with a towel and let rise again for 30 to 45 minutes, until puffy and risen.
12. Preheat the oven to 400 degrees F. Brush the tops with the beaten egg and dust generously with the reserved cinnamon sugar.
13. Bake for about 12 minutes, until deep golden brown. Serve warm.