If you have enough space, arrange the buns on a tray with some space between them. This way, you can simply take them out of the fridge to proof them the next day.

Alternatively, you can place all the buns on one tray, store them in the fridge, and rearrange them the following day.

When taking the buns from the freezer or refrigerator, place the tray on the counter and allow them to proof for a few hours. Keep in mind that it will take longer since they need to reach room temperature before they start proofing.

Aim for a hot and quick bake to prevent the buns from drying out. Use heat from both the top and bottom of the oven.

If your oven only has bottom heat or if the bottoms of the buns are burning before the tops are cooked, consider using two baking trays or placing a pan between the bottom of the oven and your baking tray to regulate the heat.

For cardamom buns, the traditional garnish is a mixture of cardamom and sugar, which is sprinkled on top just like it was in the dough.

Pearl sugar is typically used for cinnamon buns, but to ensure the garnish sticks, you need to use an egg wash and know when to apply it.

If you prefer a sugar-coated appearance, similar to socker kringlor, avoid brushing the buns with anything before or after baking.

Once the buns are completely cool, brush them with melted butter, wait a few minutes for the butter to lose its shine, and then dip them in sugar.

When it comes to storing your baked buns, if they become stale after a day or two, there are a couple of ways to revive them, whether they are frozen or at room temperature.

To reheat, brush the buns with melted butter, then heat them and brush with a bit of simple syrup for a fresh-out-of-the-oven taste.

From frozen, it takes about 15 minutes in the oven or 1 to 1.5 minutes in the microwave. From room temperature, heat for 30 seconds in the microwave or 7 minutes in the oven.