Make the dough

• Melt the butter with the milk and heat until lukewarm.
• Mix in the sugar and yeast and let sit for 5–10 minutes.
• Add the egg, salt, cardamom and most of the flour, then knead until smooth, soft and slightly sticky.

Let the dough rise

• Cover the dough and let it rise until doubled in size.

Prepare the filling

• Mix the softened butter, sugar and cinnamon into a paste.

Fill and shape

• Roll the dough into a 20 × 45 cm rectangle and spread the filling over it.
• Cut into 4 equal strips lengthwise.
• Roll the first strip up, then continue wrapping each strip around the roll.
• Place in a 20 cm pan and let rise again.

Bake

• Brush the roll with egg wash.
• Bake at 160 °C on the lower rack, covering loosely with foil if browning too quickly.
• Let cool for 10 minutes.

Make the frosting

• Whisk the butter and cream cheese, then add the vanilla and icing sugar.
• Drizzle over the cinnamon roll and enjoy.