1. Whisk yeast and warm milk around 38°C (100°F) together in a small bowl, then let it sit for 5-10 minutes until frothy.

2. Combine 450g (2 3/4 cups) flour, 100g (1/2 cup) sugar, and 1 teaspoon salt in a large mixing bowl.

3. Add 110g (4 ounces) softened butter to the dry ingredients and mix until crumbly.

4. Add the yeast mixture, 1 egg, and 1/2 teaspoon ground cardamom to the dough. Mix until a sticky ball forms.

5. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.

6. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.

7. Preheat the oven to 190°C (375°F). Line a 23x33cm (9x13 inch) baking dish with parchment paper.

8. Roll out the dough to a 30x45cm (12x18 inch) rectangle on a floured surface.

9. In a small bowl, mix together 50g (1/4 cup) sugar and 1 teaspoon ground cinnamon. Sprinkle the mixture evenly over the dough, leaving a 2.5cm (1 inch) border on one long side.

10. Roll the dough into a tight log, starting from the long side with the sugar mixture.

11. Cut the log into 15 equal pieces and place them in the prepared baking dish, leaving some space between each bun.

12. Cover the buns with plastic wrap and let them rise for another 30 minutes.

13. Brush the tops with the reserved egg and sprinkle with pearl sugar.

14. Bake the buns for 20-25 minutes, or until golden brown.

15. Let the buns cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.