In need of something soul-warming

Now that the weather has cooled down quite significantly, I find I need to cook something to warm me up all the time. I've made several quick soups and hot stews recently, but of course what really warms me up (literally, too!) is baking. And for that matter, baking with yeast, because yeasted cakes give you that feeling of cosyness and fill your home with a smell that says "You're home, you're safe and warm now" (even if in fact you are not, because the heating season has not yet begun).
I've been coquetting with the idea of making Tessa's cinnamon-cardamom buns ever since I got the book - or even earlier, sinceI've seen many a foodie make this and drooled over the pictures - , but somehow it always got put off.

I was almost put off this time, too, after reading the recipe, because the description of forming the spectacular shape of the buns was intimidating slightly. On second reading, however, it was all clear and I decided to proceed and was rewarded with that soul-warming effect I was longing for - no to mention the gorgeous smell that invaded the whole flat, mmmmmm!

Cinnamon cardamom buns

(makes about 35 buns)

For the dough
250 ml tepid milk

100 g caster sugar

25 g fresh yeast

1 egg, beaten

125 g butter, softened

2 tsp. ground cardamom

1 tsp. salt

650 g flour

For the cinnamon butter :
2 tsp. ground cinnamon

50g sugar

80 g butter, softened

for brushing and decorating

1 egg, beaten

sugar or sanding sugar

Put the milk and sugar in a bowl and crumble in the yeast. Leave for 10 minutes, or until the yeast begins to activate. Add the egg, butter, cardamom and salt and mix in. Add the flour, bit by bit, mixing it in with a wooden spoon until you need to use your hands, and then turn it out onto the work surface to knead. (I simply used my KA to do this). The dough turns out beautifully elastic. Cover it with a clean cloth, and leave in a warm place for about 2 hours, or until it has doubled in size.

Mix together the cinnamon and sugar (I prefer using brown sugar with cinnamon, I think it works better, it gives an extra depth to the cinnamon flavour). Divide the butter into four portions.

After the dough has risen, put it on a floured work surface and divide it into four portions. Begin with one portion, covering the others with a cloth so they don't dry out. Using a rolling pin, roll out a rectangle, roughly about 30 x 25 cm and 2-3 mm thick. Spread one portion of butter over it. Sprinkle it generously with about 3 tsp cinnamon mix (I'd actually use 1.5 x amount of cinnamon sugar next time to make it more comforting).

Roll up to make a long dough sausage. Repeat with the rest of the dough.
Line up the dough sausages in front of you and cut them slightly on the diagonal, alternating up and down, so that the slices are fat 'v' shapes, with the point of the 'v' about 2 cm and the base about 5 cm. Turn them so they are all the right way up, sitting on their fatter bases. Press down on the top of each one with two fingers until you think you will almost go through to your work surface.

Put the buns on the baking trays lined with baking parchment, leaving space for them to puff and rise while they bake. Brush lightly with beaten egg and sprinkle a little sugar over the top.
Leave the buns to rise for half an hour and preheat your oven to 180C. Bake them for about 20 minutes, or until they are golden.

Keep them in an airtight container so they don't harden. They freeze nicely.