At a glance
You're making fluffy, yeasted cinnamon buns that rise twice and bake up beautifully golden – the trickiest part is shaping the dough and slicing it into even rounds, but once they're in the oven, you're almost there. What makes these special is a quick brush of butter and maple syrup right out of the oven, plus they taste just as good several days later.
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Making the dough
Mix the dried yeast, sugar, half a teaspoon of cardamom and a pinch of salt into the flour. Pour in the melted butter and crack in the egg. Add the lukewarm milk. Work everything into a soft dough.
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Rising
Cover the bowl with a tea towel or plastic wrap and let the dough rise. This will take about an hour, during which it should double in size.
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Cinnamon filling
Melt the butter and stir in the sugar and cinnamon. By the time your dough has finished rising, the butter-sugar mixture will have firmed up a little again – don't worry, it will have just the right consistency for spreading onto the dough.
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