Norwegian Cinnamon Bread Roya Keykhani

ingredients
For the Dough
1 stick butter
3 cups of milk
2 packets dry yeast
2 tablespoons sugar
1 teaspoon ground cardamom
1⁄2 teaspoon salt
1 egg
7 cups whole wheat flour

For the Filling:
1 stick butter
2⁄3 cup light brown sugar
1 tablespoon ground cinnamon

For Wash:

1 egg, lightly beaten

How to prepare
Melt the butter in a saucepan.
Add the milk, and pour the warm mixture into a mixing bowl.
Stir in the yeast and leave the mixture to rest for 10 minutes until the surface is slightly frothy.
Add the rest of the ingredients and knead the dough thoroughly.
Cover it with a damp dishcloth and leave it to rise in a warm place for 45 minutes.
Meanwhile, mix together all the ingredients for the filling.
Roll out the dough to a 12”x16” rectangle and spread the filling evenly on it.
Fold over the dough lengthwise, then cut it into 1” strips and twist these into spirals.
Tie a knot on each strip and tuck both ends underneath.
Place the knots on a baking tray lined with baking paper.
Let them rise for 30 minutes.
Meanwhile, preheat the oven to 400°F.

Brush them with egg wash, then bake them for about 12 minutes.