In a small saucepan, warm up butter and milk until lukewarm. Remove from heat and set aside.
In a large mixing bowl, combine all-purpose flour, yeast, salt, sugar, egg, and vanilla extract. Slowly knead with warm milk to form a soft dough.
Place the dough in a greased bowl and cover it with a damp kitchen cloth. Let it rest until it doubles in size (about 45 minutes).
Preheat the oven to 210 degrees Celsius. Grease an oven tray with butter.
For the filling, combine softened butter, sugar, and cardamom powder until smooth.
For the glaze, in a small saucepan, heat water, sugar, and vanilla extract until the sugar has dissolved completely. Set aside.
Once the dough has risen, knead it again for 2 minutes. Roll it on a floured surface and spread the creamed butter on half of the rolled dough.
Fold the dough in half, sandwiching the filling. Cut the dough into fat strips, twist the strips, and coil them into small rounds.
Cover the coiled rolls with a damp kitchen cloth and let them rest for another 15 minutes.
Brush the rolls with the glaze and bake in the preheated oven for 20 minutes or until golden. Remove from the oven and brush with glaze again while still warm.
Serve warm.