For the Swedish cinnamon buns, first prepare the dough. To do this, melt the butter/margarine and mix with the milk. Heat the mixture to about 37°C degrees. Then add the sugar and cardamom and dissolve the yeast in the mixture.
Pour the flour on the countertop and dig a well in the center, then pour the milk-ferm mixture into it. Knead the dough until it becomes a smooth mass. Then place the dough in a bowl and cover with a tea towel to rest (preferably in a warm place). The dough must now rise for about 45 minutes. After resting, the dough can be kneaded again. Then divide it into three parts. Roll out each part into a rectangle and brush with the melted butter. Mix sugar with cinnamon and sprinkle generously on the butter. Then roll the dough into a sausage and cut into slices about 4 cm thick. Place the slices on a baking sheet lined with parchment paper and let them rest, covered, for another 30 minutes or so. Caution: leave enough space between the individual slices so that they do not stick to each other during rising/baking. Preheat the oven to 250°C (top and bottom heat) and bake the Swedish cinnamon buns for about five to eight minutes.