For the Dough

• 7 tbsp. unsalted butter
• 1 ¹⁄₂ cups whole milk, heated to 115°
• 2 tsp. active dry yeast
• 4 ¹⁄₂ cups flour, plus more for dusting
• ¹⁄₄ cup sugar
• 1 ¹⁄₂ tsp. cardamom seeds, lightly crushed
• ¹⁄₄ tsp. kosher salt

For the Filling and Topping

• ¹⁄₂ cup granulated sugar
• 7 tbsp. unsalted butter, softened
• 1 tbsp. ground cinnamon
• 1 ¹⁄₂ tsp. cardamom seeds, finely crushed
• 1 egg, beaten
• Pearl sugar, for topping

Instructions

1. Make the dough: Melt butter in a 1-qt. saucepan over medium. Remove from heat and stir in milk and yeast; let sit until foamy, about 10 minutes. Whisk flour, sugar, cardamom, and salt in a bowl. Stir in yeast mixture until dough forms. Transfer dough to a lightly floured surface; knead until smooth and elastic, about 3 minutes. Return dough to bowl and cover with a clean dish towel; let sit in a warm place until dough is doubled in size, about 1 hour.
2. Make the filling: Mix granulated sugar, butter, cinnamon, and cardamom in a bowl until smooth.
3. Assemble the bread: On a lightly floured surface, roll dough into an 11″ x 17″ rectangle, about ¹⁄₄″ thick. Spread filling over dough, leaving a ¹⁄₂″ border along edges. Working from one long end, roll dough into a tight cylinder; transfer seam side down to a parchment paper-lined baking sheet. Cover with dish towel; let sit in a warm place until dough has doubled in size once more, about 45 minutes.
4. Bake the bread: Heat oven to 375°. Using kitchen shears and starting 1″ from ends of dough, make crosswise cuts, spaced 1″ apart, three-quarters of the way through dough. Fan dough slices away from the center, alternating left to right. Brush dough with egg and sprinkle with pearl sugar; bake until golden brown, about 22 minutes. Let bread cool completely before serving.