Melt the margarine in a casserole, and then add the milk. Let it become finger warm in temperature.
Crumble the fresh yeast in a bowl and add the milk mixture in the bowl. Stir until it is lump free.
Add the sugar, salt, cardamom, and almost all the flour. Work everything to a smooth dough.
Cover the bowl with a plastic film and a baking towel. Place the bowl in the oven without heat for one hour.
Mix the margarine, sugar and the cinnamon powder to a solid mixture with a spoon. Divide the filling in two.
Take out the dough from the oven and start the oven at 225 degrees Celsius.
Work the dough with some of the left over flour on a plane surface. Divide the dough in two.
Roll one part of the dough to a square, put evenly half of the filling on top of it.
Roll the dough together from the short side, and cut it in approx two centimeters thick slices.
Place the cinnamon rolls in paper baking forms and place them on a baking sheet. Cover with a towel and repeat the procedure with the other part of the dough and filling.
Whip the egg and brush the surface of the rolls. Sprinkle them with the granulated sugar.
Place the cinnamon rolls in the middle of the oven for ten minutes or until they are golden brown.
Take them out and let them cool down a while before serving them together with a glass of milk or a coffee.