Cardamom Sugar Buns

Make danish dough according to recipe directions.

Butter ten 3 x 2-inch soufflé molds (see note above about soufflé mold specifics). You could also use ramekins or muffin tin. Line the bottom of each mold with parchment paper, and then generously coat with granulated sugar, tapping out any excess. Place the molds on a baking sheet.

In a small bowl, mix together the sugars, cardamom, and salt.

Roll the dough into a 16 x 12-inch rectangle. Brush the dough with the melted butter and sprinkle the cinnamon-sugar mixture evenly over the top, pressing it lightly into the butter so it adheres. Starting at the long side, roll the dough into a tight cylinder. Pinch the seam gently to seal it and position the dough seam side down. Use a scissors or a sharp knife to cut the dough into 10 equal pieces. If using a muffin tin, cut into 12 pieces instead of 10. Transfer the pieces to the prepared pans and place them cut side up. Cover the pans loosely with plastic wrap and let the dough rise until doubled, 1 to 1 1/2 hours.

Adjust the oven rack to the middle lower position. Preheat the oven to 375F.

Remove the plastic and bake 22 to 30 minutes, rotating the pan halfway through, until the rolls are golden brown. While the rolls are baking prepare the sugar coating by mixing the granulated sugar and cardamom together.

Transfer the pan to a wire rack and let the rolls cool for a few minutes. Use a kitchen towel or oven mitts to pick up each soufflé mold, then run a knife carefully around the edges of the pan, and flip the roll onto a wire rack. Carefully put the roll right side up, and repeat with the remaining rolls. Toss the buns in the sugar cardamom coating, and let cool slightly before serving.