If you want to try them, here's the recipe:
80g fresh yeast
500ml luke warm milk
1kg wheat flour
200g demerara or muscovado sugar
150g butter, softened
1 tsp salt
80g butter, softened
demerara or muscovado sugar
some cream and pearl sugar
Crumble the yeast into a bowl. Add some of the tepid milk and stir until the yeast is dissolved. Add the rest of the milk, half the flour and both eggs. Leave to proof, covered, for one hour.
Add the rest of the flour, the sugar, salt, cardamom and butter. Work into a smooth and silky dough. Here's when you might need a bit more flour. Transfer the dough into a clean bowl, cover and leave to proof for 30 minutes.
Divide the dough into two. Roll out each part to a large rectangle. Spread with butter and sprinkle with sugar and cinnamon. roll each rectangle into a tight roll, starting at the long edge and cut each roll into about 20 pieces. Place each piece in a paper cup on a baking tray (covered with baking paper to avoid a mess), cover and leave to proof for another 30 minutes.
Brush some cream on the buns and sprinkle over some pearl sugar.
Bake 220C for 6-8 minutes, until they are as golden as you like them