In warm milk add sugar, cardamom, salt and add the beaten egg. Pour 600 grams of flour and mix it with yeast. Gradually stir it in the milk-egg mixture and stir, to avoid lumps. Add the melted butter and gradually add the flour, knead the dough. Perhaps the flour will need a little more. The dough should be elastic and not stick to hands. Large Cup of grease with vegetable oil and put in it the dough to rise.

The dough rises for about an hour and doubled. After lifting the dough to press down. The dough should start "beeping".

Divide the dough into three parts. One part left for forming and the other two remove while in the fridge. Roll left a third very thin. About 5 mm thick. Try to get a rectangle. About 30 to 60 cm.

Sprinkle with melted butter, sprinkle with sugar and cinnamon.

In the dough I put the sugar "Mistral universal" for topping - brown sugar fine.

Roll the dough into a roll at the widest part. Slice into serving rolls this way. The narrow part is 2 cm wide 4-5 cm Try to the seam was on the bottom.

The bun to put on the widest part and narrow to pin down at the top middle edge of the spoon or a knife edge. Brush with beaten egg.

Bake in preheated to 220 - 225° C on the middle level of the oven for 10-15 minutes. Put on the delay is not necessary. These muffins are great for freezing.