Take the butter to room temperature an hour before you start baking to let it soften
Heat the milk in the microwave till 42 degrees (or according to the yeast package). Add the yeast and mix until it’s dissolved
Add the egg, sugar, cardamom and salt and stir until combined
Add 1 1/2 cups (360 ml) of the flour and mix with an electric mixer with dough hooks for two minutes. Add the last 1/2 cup (120 ml) of the flour and mix with the mixer for 3 more minutes
Lastly add the softened butter and mix for 1 more minute
On a well floured surface roll the dough into a rectangle. Spread the softened butter on top.Then sprinkle cinnamon and sugar on top. Roll up the dough tightly to make a log. Cut into 10–12 even rolls (you can use dental floss to cut the dough easily)
Place the rolls into a dish lined with parchment paper. Cover loosely with a dish cloth and let them rise for 30 minutes
Warm the heavy cream in a small pot or in the microwave (don’t make it hot, just warm to the touch). Pour it over the top of the cinnamon rolls
Bake at 190 Celsius degrees / 375 in Fahrenheit for 18-20 minutes, until the rolls are lightly golden brown
Let the rolls cool down a little bit
Meanwhile make the icing. Just mix all the ingredients together until creamy. Spread on top of the cinnamon rolls and enjoy!
Store in the fridge. Re-heat the rolls in the microwave for about 30 seconds before serving