Melt butter in a pot, add milk, and heat until lukewarm.

Add cardamom to the milk mixture and mix well.

Transfer the mixture to a bowl and add yeast and sugar.

Gradually add flour to the mixture from Step 1, mixing continuously.

Add the beaten egg and mix well to form a dough.

Combine the ingredients into a dough and let it rise for 30 minutes to 1 hour.

Roll the dough out into a rectangular shape.

Coat the dough with softened butter.

Sprinkle the buttered dough with sugar and cinnamon.

Roll the dough up tightly.

Cut the dough roll into wedges.

Place the wedges with the narrow part facing up, then push down with your fingers to flatten slightly.

Let the flattened dough rest for 30 minutes.

Brush the rolls with an egg glaze.

Sprinkle the rolls with cinnamon and crushed almonds.

Bake at 400F (200C) to 425F (225C) for 10-15 minutes, until golden brown.

Check on the rolls frequently as oven strengths may vary.

Ensure the rolls are golden brown.