Yes, and runny honey is regular honey vs set honey which is something that I guess we have here? But runny honey is what I think of when you say the word honey.
Also the milk was warmed to "blood temperature" which I assumed and google agreed was body temperature but I'd never heard that phrase and we had a lot of fun with that one.
My nephew and his partner are visiting and when they got in the car when I picked them up from the airport before we got to the freeway he said, "have you seen the most recent bakeoff because Henry made this...." And I said, "Yes, I have the recipe, I'm so going to make it." And he said, "Send it to me!" So as half our party wasn't feeling 100% today we made these together.
I think the maple glaze which is delicious pushed it over the edge for me of being too sweet but I don't like things very sweet and they are seriously, seriously, seriously ridiculously delicious. 100 percent will make again. Less certain I will ever again make a regular cinnamon roll when I could make these instead.
The dough is pretty fluffy and light. My family is part Finnish and I grew up eating "Pulla" which is a cardamom coffee bread and sometimes for a treat I make korvapuusti which seems very similar to the kardamomabuller. This dough used here is less dense than what I'm used to but I think that is a feature of this particular recipe more than the breads being inherently different. The shape is unique though and the directions and for shaping it are a little like something out of a techical recipe but they turned out nice enough looking, I think. WIth the next batch I think I could get much more consistant with how they looked.
There is something off with the dimensions in the recipe, though. They tell you once you've folded the dough over to roll it out to 20 x 18 cm and then to cut it into 12 sections each 2.5 cm wide. I assumed the 12 rolls 1 inch wide (2.5 cm) was the important measurement and made the dough what I needed to make that work.
But that "huh?" moment on the math and the shaping were the only difficult bit and we got through them. And the results, I will say again, were absurdly delicious.