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1
For the dough, sprinkle yeast and sugar over milk in a large mixing bowl; let stand until yeast bubbles, about 5 minutes.
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2
Whisk eggs and yolks together in a small bowl.
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3
Whisk in vanilla and salt.
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4
Sift flour and cardamom together and set aside.
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5
Stir egg mixture into yeast.
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6
Add butter and mix by hand until butter looks like small curdles.
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7
Mix in enough flour mixture to form a loose dough.
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8
Turn dough onto work surface sprinkled with remaining flour mixture.
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9
Knead, incorporating remaining flour, until dough is smooth and springs back slightly when touched, about 5 minutes.
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10
Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, 1 to 2 hours.
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11
For the filling, mix filling ingredients except butter; set aside.
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12
For the glaze, grease sides of 2, 10-inch round cake pans (not spring-form).
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13
Pour half melted butter into each pan; sprinkle each evenly with half brown sugar; set aside.
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14
Punch down dough and turn it onto a lightly floured work surface.
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15
Roll it out into an even 18 x 12-inch rectangle, about 1/4-inch thick.
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16
Brush dough with melted butter (see filling ingredients) and sprinkle with filling, leaving a 1/2-inch border on long sides.
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17
Use a rolling pin to embed filling into dough.
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18
Fold long edge of dough over twice and then proceed to roll dough into a tight log.
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19
Use dental floss to slice log into 12, 1 1/2-inch pieces.
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20
Place buns, cut side down, into prepared pans.
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21
Cover with a damp cloth and let rise by 50%, 45 minutes to 1 hour.
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22
Adjust oven rack to middle position and heat oven to 375.
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23
Bake until bun tops are golden brown, 25 to 30 minutes.
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24
For the syrup, bring honey and butter to simmer over low heat in 2-quart saucepan.
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25
Simmer until thickened slightly, 2 to 3 minutes.
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26
Bring 2 burners to low heat.
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27
As buns come out of oven, pour hot syrup over them and place each pan over a warm burner.
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28
Using oven mitts to hold each pan, shake to distribute syrup and caramelize glaze, 2 to 3 minutes.
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29
Use a thin spatula to separate buns from edge of pans and each other.
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30
Immediately invert buns in each pan onto a rimmed baking sheet.
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31
Cool for 10 minutes and serve.
