Dissolve yeast in lukewarm milk and let it stand for a little while. In a large bowl, combine 3/4 C sugar, ground cardamom, salt, and about half the flour with the yeast mixture. Mix until smooth. Add 3/4 C softened butter and 2 C flour. Knead until smooth but still sticky. Add the rest of the flour and knead so that dough is smooth, is not sticky, and easily pulls away from sides of the bowl. Cover and let rise until doubled in size (about 30 to 45 minutes). Roll the dough out into a flat rectangle. Spread 1/3 C soft butter on the dough as if buttering bread. Sprinkle 1/3 C sugar and cinnamon on the soft butter and roll the dough so that it looks like a Swiss roll. Cut into ½ inch slices and place them on a greased baking sheet. Let rolls rise, covered, until double size, brush with beaten egg, and bake at 400 degrees for 10 to 15 minutes until done. If desired, glaze with a sugar glaze.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.