Prepare the dough

1. Mix the yeast with the sugar, 2 tablespoons of flour and a 1/4 cup of milk and leave to rest for 10 minutes.
2. Pour the rest of the flour into the bowl of your stand mixer with the cinnamon, cardamom and salt.
3. Add the yeast and mix in the bowl of the stand mixer, using the hook attachment.
4. Pour in the milk and vanilla extract slowly, while mixing.
5. Add the butter and mix for 10 minutes on medium speed.
6. Leave to rise for an hour covered with a towel or plastic wrap.

Prepare the filling

1. Mix all the filling ingredients in a bowl.

Assemble

1. Punch the air out of the dough.
2. Roll out the dough into a rectangle of roughly 12×18 inches.
3. Spread the filling over the dough.
4. Roll up the dough, being careful not to roll it too tightly, to obtain a 12 inches cylinder.
5. Cut into 12 parts. 
6. Put on parchment paper, covered with a clean towel, and leave to rise for 30 to 45 minutes.

Bake

1. Preheat oven to 400°F (200°C).
2. Glaze the uncooked kanelsnegles with the beaten egg.
3. Bake for 12 to 15 minutes.
4. Remove from oven and leave to cool on a cookie cooler.