In a small bowl, combine milk, yeast and 1 teaspoon sugar. Stir together and set aside for 10 minutes to allow yeast to activate.

In a bigger bowl, combine flour, salt, baking powder, cardamom (if using) and remaining 2 tablespoons sugar. Once the yeast mixture is foamy, add to the flour mixture, along with the beaten eggs and 3 tablespoons of the melted butter. Knead until a sticky dough forms, adding more flour as needed if the dough is too sticky. Lightly grease dough with 1 teaspoon melted butter. Cover with a clean dish towel and let it rise at room temperature for 1 hour or until doubled in size.

Grease a round 9-inch springform pan using the remaining 1 tablespoon butter; heat the oven to 350 degrees. Grab chilled cheese wedges and cut 30 pieces of cheese (about ½ teaspoon each). Once the dough has doubled in size, cut it into equal portions. Take one half of the dough and roll it out into a thick rope. Cut the rope crosswise into 15 equal sections. Take one of the cut pieces of dough, roll it into a ball, then flatten it into a disk and place 1 piece of cream cheese in the middle. Pinch the dough closed at the top and roll it into a ball using the palms of your hands. Place it in the round, arranging it with its smallest side up, and repeat the process with the remaining dough. Make sure the balls of dough are equally spaced out and allow the dough to rise, covered, for 15 minutes.

After the second rise, brush the dough with an egg wash of the remaining egg beaten with a splash of whole milk, then bake for 12 to 15 minutes, or until golden brown. When the rolls have finished baking, take them out of the oven and drizzle condensed milk on top. Finish off with a sprinkle of coconut flakes. Enjoy warm. Rooti farmaajo can last 3 to 4 days in the refrigerator.