Mix with a fork the salted butter, sugar, and the cinnamon powder in a big bowl. Let the filling rest in room temperature until it is time to spread it on the dough.
In a big bowl crumble the fresh yeast.
In a casserole met the Unsalted butter, add the milk and heat it up to finger warm temperature.
Pour the liquid from the casserole over the yeast and stir slowly until it is lump free.
Add the sugar, cardamon powder and the salt in the batter and stir.
Add the flour little by little while stirring it in to a smooth dough. You know that the dough is ready when it let go from the edges of the bowl.
Place a baking towel on top of the bowl and place the dough in the cold the oven for minimum 1 hour.
Take out the dough from the oven and preheat the oven at 220 degrees Celsius.
Pour the dough on a flat surface and work the dough with some flower.
Roll one part of the dough to a square. Spread half of the filling evenly on the dough.
From the shortest side roll the dough in to a big roll.
Cut it in slices of approx 4 centimeters.
Place the buns on baking paper on a baking sheet.
Mix together the eggs in a bowl, and brush the buns on the top.
Sprinkle half of the decorating sugar on the buns.
Cover the buns with a baking towel and repeat the same procedure with the second part of the dough and filling.
When you are done with the preparation of the second dough place the buns you finished first in the middle of the oven for 10 minutes.
Take out the buns and let them cool down under a baking towel.