Directions

1. In a small saucepan, combine the milk, cardamom pods, sugar, and butter. Heat on low until warm enough for the butter to melt. Be careful not to bring it to a boil or let it get too hot, because it will kill the yeast. If you do heat it too much, allow it to cool.
2. In a stand mixer, add the flour, salt, ground cardamom, and yeast. Combine, then add the lemon zest, egg, and warm milk mixture. Using a dough hook attachment, combine until a soft elastic dough forms. Transfer to a covered bow and allow to rise for one hour.
3. To make the filling, add the butter (at room temperature), brown sugar, lemon zest, vanilla, and poppy seeds to a small bowl. Combine using a fork until a thick, evenly mixed paste forms.
4. When the dough has risen, roll it out into a large rectangle, approximately 18×22 inches. Spread the filling mixture evenly over the inside.
5. Starting at the long edge on one side, fold the dough into thirds to make a rectangle that is now 6×22 inches. Roll it again with a rolling pin just until all the layers are well adhered together.
6. Cut the  rectangle into strips along the short edge, so they are about 6 by 1 inch. You should get 20-24 strips. Take two strips, and twist independently in opposite directions, and then together. Take the double twist and wind it around your fingers twice, tucking the end through the middle to make a round bun shape. Repeat with the rest of the strips. Since you use two strips per bun, you should wind up with 10-12 buns.
7. Cover the rolls loosely and allow to rise for 30 minutes. Preheat the oven to 375. If you want, you can add an egg wash to add to the golden color.
8. After they rise, bake for 20-35 minutes or until golden brown.
9. While they bake, mix the frosting by combining the powdered sugar, milk, and poppy seeds in a small bowl with a whisk.
10. Take the rolls out of the oven and allow to cool slightly before drizzling with frosting. Enjoy!