Instructions: 

1. In the bowl of a stand mixer fitted with the dough hook attachment, combine the whole milk, dry active yeast, and sugar. Use a small whisk to combine the yeast into the milk and sugar. Add the all purpose flour, ground cardamom, ground cinnamon, kosher salt, and Kerrygold unsalted butter to the bowl. Mix on low speed for about 5 minutes until the dough begins to come together. Scrape down the sides of the bowl with a rubber spatula, then turn the mixer to medium speed and continue to knead the dough for another 15-20 minutes until it is a smooth ball, pliable, and has a bouncy feel. If the dough isn’t smooth, knead for an additional 5 minutes. 
2. Remove the dough hook, cover the bowl with a clean tea towel, and allow the dough to rest at room temperature for 30 minutes. If your kitchen is warm in the summer months, let the dough rest in the fridge for 30 minutes. 
3. Meanwhile, prepare the cardamom filling. In a medium mixing bowl, combine the 8 tablespoons of softened butter, ⅔ cup granulated sugar, ¼ teaspoon kosher salt, teaspoon of ground cardamom, and teaspoon of ground cinnamon. Use a spoon or fork to thoroughly combine. 
4. Pour the dough out onto a lightly floured work surface, and roll the dough out into a large rectangle, roughly 1/3-inch thick. Be sure to add more flour under the dough as needed so that it doesn’t stick to the work surface. 
5. Pour the cardamom filling mixture out onto the rectangle of dough. Use an offset spatula to spread the filling out into an even layer, reaching all the way to the edges. 
6. With the longest edge facing you, fold the top third of the dough down to the center. Then pull the bottom third of dough up over the other 2 layers, like a letter. Lightly sprinkle more flour underneath the dough, and on top. With the long edge facing you, roll up with the rolling pin, to thin out the layers. Use a pizza cutter or a chef’s knife to cut vertical strips of dough, each piece weighing about 80-85g. 
7. Stretch each strip a bit longer, and wrap around your pointer and middle finger twice, then wrap the tail of the dough around the loops and tuck in. Repeat with the remaining strips of dough. 
8. Place the buns on a parchment lined baking sheet, and cover loosely with plastic wrap. Let the buns rise at room temperature for about 1 hour until they are puffy and about doubled in size. Preheat the oven to 400 degrees F. 
9. Brush the buns with the beaten egg, and bake for 10-12 minutes, until golden brown. Meanwhile, mix together the cinnamon and sugar for the topping. 
10.  While buns are still warm, brush the buns lightly with melted butter, and sprinkle the cinnamon sugar mixture on top. Enjoy! 

Recipe by Lion’s Bread.