Warm up the milk at 37°C (it should be lukewarm, not boiled).
In a bowl, add the yeast and a tablespoon of sugar. Add a little bit of the warm milk and dissolve. This will activate the yeast, set aside for a few minutes and make sure it has frothed and bubbled before you go ahead.
Sift the flour in a large mixing bowl, add the butter in pieces, the sugar the salt and the cardamom.
Start incorporating the milk slowly. Work the dough for 5 minutes if using a blender, 10 if doing it by hand (we used the old fashioned way). You should stop when you get supple elastic dough.
Cover the dough with a clean kitchen towel and let it rest for 30 minutes in a warm space.The dough should have tripled in size, and then you are ready to work on the rolls. Lightly kneed on a flour dusted surface, cut in 4 equal balls. Open each with a rolling pin so that you have a long, wide sheet of dough.
Mix the ingredients for the filling, butter, sugar and cinnamon, then smoother a thin layer on the dough. Roll it up and cut in equal bite sized pieces.
Place the small cinnamon rolls on a baking tray, and let them stand covered for a few minutes. This will help them rise again.
Bake at 180 C in a preheated oven, for 15-20 minutes. Once ready you can sprinkle with sugar on top.