<b>Make the dough:</b>  In the bowl of your stand mixer, stir together the yeast and lukewarm water, and let sit for 5 minutes. 

Then add the melted butter, sugar, egg, yolk, salt, cardamom, and cinnamon, and begin stirring in the flour.  Start on the low side with about 275g or 2 1/4 cups of flour, then knead until dough is smooth and decide if you need the rest of the flour.  You don't want the dough too dry, but it won't be super sticky either.

Cover and allow to rise for at least 2 hours, but I recommend doing it in the refrigerator for overnight or up to 24 hours.

Turn out the dough onto a lightly floured surface and roll out to a rectangle of about 12 inches by 24 inches.  If it's been refrigerated overnight, you may want to sit it on the counter (still covered) for about 30 minutes to make it softer and easier to work with.

<b>Fill and assemble:</b>  Spread with the softened butter all over the dough, leaving a 1/2-inch border on one of the long sides.  Sprinkle with sugar and cinnamon.

Begin rolling up tightly, starting from the other long (24-inch) side, the one without the border.

Using a knife or scraper tool, cut the roll on diagonals so that each piece will be about 1/2-inch on the short side and about 3 inches thick on the other side.  Look at photos in the post above to see how the shape should look.  It should make about 12 pieces, but I wasn't obsessed with the exact number.

Place the pieces seam-side down (to help it seal) and with two thumbs or the handle of a fairly thin wooden spoon, press down the middle of each roll (by doing that the two cut edges will be forced upward/the rolls will resemble two “ears”).  Again, look at the pics in the post above.

Cover a baking sheet with parchment paper and place the dough pieces on the sheet, spreading apart a bit.  Cover them with a damp towel.

Let rise for about 40 minutes, until the rolls are puffy and have doubled in size.
Preheat the oven to 200° C (400° F) after 20 minutes of rising. 

Once the rolls have risen, mix the egg and milk together for the glaze.  Brush each roll with this mixture and sprinkle with the pearl sugar.

Bake for 8 to 10 minutes or until lightly golden.  Allow to cool.