Warm <quantity>75<unit>g</unit></quantity> of butter in a pan over medium heat until it starts to bubble

Turn off the heat and add <quantity>225<unit>ml</unit></quantity> of milk

Add <quantity>30<unit>g</unit></quantity> of fresh yeast and whisk until dissolved

Add <quantity>1<unit>tsp</unit></quantity> of cardamom powder, <quantity>45<unit>g</unit></quantity> of caster sugar and <quantity>½<unit>tsp</unit></quantity> of salt. Whisk to dissolve

Crack <quantity>1</quantity> egg into a bowl and whisk

Add the beaten egg to the pan and whisk

Transfer the liquid to a stand mixer bowl with the dough hook attachment

Gradually add <quantity>550<unit>g</unit></quantity> of all-purpose flour while mixing on medium speed

Knead the dough for 10m on high speed until silky and smooth. Transfer to a work surface

Work the dough to form a taut ball. It should only slowly bounce back when poked

Transfer the dough to a bowl and cover it with a clean kitchen towel. Put it in a warm place for 1h until it has doubled in size

Transfer the dough to a floured work surface

Roll out the dough into a <quantity>½<unit>cm</unit></quantity> thick rectangle. The cinnamon buns dough is ready

Enjoy it with the pumpkin spice filling!