Danish Cinnamon Snails

To make the dough: Pour the warm milk into a mixing bowl and mash in the fresh cake yeast. Mix in butter, eggs, cardamom, sugar, salt, and 3 1/2 cups flour. Use a wooden spoon to mix the dough. If it's very sticky, mix in the remaining 1/2 cup flour. Cover the bowl and let the dough rise for 30 minutes.

Meanwhile, make the filling: Beat together the butter and sugar in a medium bowl until creamy. Stir in the cinnamon until incorporated. Set aside.

Transfer the dough to a floured surface and knead until firm, about 3 minutes. Divide the dough in half; roll each half into a rectangle, no more than 1/2-inch thick. Spread each rectangle with 1/2 of the filling.

Stack 1 dough rectangle on top of the other dough rectangle, filling-side up. Roll the dough up, starting with the edge closest to you, to form a long log. Cut the log into 1-inch-thick slices.

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Alternatively, grease a baking dish or 2 cake pans if you prefer pull-apart rolls.

Place the rolls on the prepared baking sheet, spacing them about 3 inches apart. If baking pull-apart rolls, arrange them in the greased baking dish or cake pans, spacing them about 1 inch apart. Place the uneven end pieces on the baking sheet cut-side up for the best presentation. Let the rolls rest at room temperature for 20 minutes.

Bake the rolls in the preheated oven until golden brown, about 10 minutes. Pull-apart rolls will take longer to bake: After 10 minutes, reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the sides are fully set, about 10 minutes more. Cover the baking dish with foil if the rolls get too brown.