Add the yeast and sugar to a mixing bowl and stir until the yeast has dissolved. Next, pour in the lukewarm milk and the melted butter and gently whisk by hand. You want to use slightly warm milk as cold milk would make the butter solidify when combined. Lastly, crack in the egg and mix it all up.
In another bowl, combine flour, salt and cardamom. Add mixture to the other bowl and stir with a spatula. When it starts coming together, tip the content on a working surface and knead until you get a smooth dough. Put the dough back into the bowl, cover with cling film and let rise for 1 hour.
In the meantime, you can prepare the filling. Mix all the filling ingredients in a small bowl until homogeneous. Set aside.
After the dough has risen, roll it out to a thickness of about 2 mm giving it a rectangular shape. Spread the filling all over the dough with a spatula. Trim off the edges to give your dough a straighter rectangular shape. It should measure around 36 cm (14 inches) on the long side.
Roll up the dough folding the long side - you want to have a long thinner cylinder rather than a thick and short one. Cut it into 12 parts. If your dough measures exactly 36 cm, it will be a cut every 3 cm. Line a muffin tin with paper cups and place each roll into a paper cup.
Preheat the oven to 220°C (430°F). Crack an egg in a bowl and lightly whisk it by hand. Brush some egg over every cinnamon roll and top with pearl sugar. Proof 20 minutes, while the oven comes to temperature.
Bake the muffin kanelbulle for 10 minutes or until slightly golden. They will keep growing as they bake, expanding to fill the muffin tin hole and possibly even growing a slight muffin top.
The nutritional information showed here is only an estimate.