Bread dough :

1. Rehydrate the active dry yeast by mixing it with the warm milk and the ground cardamom, mix and let rest for 10 minutes.
2. Place the flour, granulated sugar and pinch of salt in the bowl of a stand mixer fitted with the dough hook, then add the softened butter and the milk containing the yeast. 
3. Mix on medium speed for about 6-8 minutes until the dough is smooth and soft.
4. Cover with cling film or a tea towel and leave to rise for 1 1/2 to 2 hours at room temperature until doubled in size.

Cinnamon Filling:

1. Melt the butter in the microwave then place in a small bowl with the brown sugar, cinnamon ground and vanilla extract.
2. Mix with a spoon until smooth.
3. Set aside until ready to assemble.

Assemble the Kanelbullar:

1. Degrease the dough on a floured work surface, then roll it out with a rolling pin into a large rectangle.
2. Spread the cinnamon filling over the entire surface of the dough rectangle and smooth it with a spatula or spoon.
3. Fold the dough into 3 (a wallet shape), then roll out the dough again with your rolling pin to make it wider.
4. Using a knife, cut strips across the width.
5. Twist the strips on themselves and then roll them up to form a knot or like a snail.
6. Place the rolled buns on a baking sheet lined with baking paper, cover with a tea towel and let rise for another 30 minutes - 1 hour.
   
   

Baking:

1. Preheat your oven to 350°C/ 180 °C and apply a layer of egg wash with a pastry brush.
2. Sprinkle the top of the buns with pearl sugar and bake for about 12-15 minutes until they are golden brown on top.
3. Let them cool a little on the baking sheet before moving them to a cake rack or large plate.
4. Enjoy a little warm.