Combine yeast and cold milk in the bowl of an electric mixer.

Add the egg, flour, cardamom, sugar, and salt to the mixer bowl.

Knead the ingredients with the hook attachment until the dough is smooth.

Let the dough rise in a warm place for about 20 minutes.

Add the soft butter, cut into small pieces, to the dough.

Knead the dough for about 15 minutes until it becomes shiny.

Let the dough rise in a warm place for about 1.5 hours.

Place the dough on a lightly floured surface.

Punch the dough gently with your fist to deflate it.

Roll out the dough into a rectangle approximately 40 cm wide and 50 cm long.

In a medium bowl, whisk together the softened butter, sugar, and cinnamon to create a thick paste.

Spread the cinnamon-butter filling evenly over the rolled-out dough.

Fold one-third of the dough from the left towards the center.

Fold the remaining third of the dough over the previous fold.

Roll the folded dough to a width of 30 cm and a length of 50 cm.

Cut the dough into 16 equal strips.

Twist each strip of dough by holding both ends.

Twist the ends of each strip in opposite directions for 4 to 5 turns.

Take the twisted dough and turn it twice between your index and middle finger.

Arrange the twisted buns on a baking sheet lined with parchment paper.

Let the buns rise for about 1.5 hours.

Preheat the oven to 200 degrees Celsius.

Glaze the risen Kanelsnurrer with the slightly beaten egg.

Bake the buns for 12 to 14 minutes, or until golden brown.