1 cup milk, lukewarm
½ cup sugar
4 tsp active dry yeast
1 tbsp cardamom
½ tsp salt
1 stick (1/2 cup) butter, softened
4 cups all-purpose flour
½ cup sugar
3 tsp cinnamon
¼ cup butter, softened
1 egg, for egg wash
Turbinado sugar, for sprinkling over the rolls, or regular sugar
1.In a small bowl combine the milk, ½ cup of sugar and the yeast and stir. Let it sit for about 10 minutes until the yeast dissolves and starts to bubble.
2.In the bowl of your mixer add the eggs, stick of butter, cardamom, salt and using the paddle attachment, mix everything together. Add the yeast mixture and continue mixing until well combined. Change to the dough hook and add a cup of flour at a time and mix until you add all the flour. If the dough is too sticky add a bit more flour, but continue mixing until the dough separates from the bowl and forms a ball.
3.In a large bowl add a bit of oil, about a tbsp and place the dough in the bowl, rolling it around so that it gets oil all over, this way it won’t get dry. Cover the bowl with plastic wrap. You need to let the dough rise for a couple hours until doubled in size. You can also do my trick where I turn the oven on for about 1 to 2 minutes just until it’s warm in there, and place the bowl in the oven, close the door, make sure you turned off the oven and in about half an hour the dough would have doubled in size.
4.In a small bowl combine the sugar and cinnamon together for the topping. Line 2 baking sheets with parchment paper.
5.Add a bit of flour on your work surface. Punch the dough gently and place it on your work surface. Cut the dough in 4 equal pieces. Working with one piece at a time, cover the other rolls so that they don’t dry out. Roll each piece about as thin as you can, should be about 12 inches by 18 inches. With a brush or a knife smear some butter onto it. Make sure it’s nicely buttered. Sprinkle some of the cinnamon sugar over the entire surface, as much as you want. Roll it into a tight log starting from the narrower side. Line up the dough log in front of you and cut it slightly on the diagonal, alternating up and down, so that the slices are fat ‘v’ shapes, with the point of the ‘v’ about 2 cm (3/4 inch) and the base about 5 cm (2 inches). Place on the prepared baking sheet. Repeat with remaining dough pieces.
6.Preheat oven to 350 F degrees.
7.Let the rolls sit for about 30 minutes to rise. Brush the rolls with egg wash and then sprinkle with Turbinado sugar or plain sugar. Bake for about 20 to 25 minutes or until golden.