• Mixing and storing the dough: In a 5-quart container, mix the yeast, salt, eggs, honey, and melted butter with the water. Add the flour, then use a spoon, Danish dough whisk or stand mixer fitted with paddle attachment to mix until uniform. Cover (not airtight) and allow to rise at room temperature for about 2 hours.
• Dough can be used as soon as it’s chilled after the initial rise, or frozen for later use. Refrigerate remainder in a non-airtight lidded container and use over the next 5 days. Beyond that, the dough stores well in the freezer for up to four weeks in an airtight container. Freeze in one-pound portions.
• When using frozen dough, thaw in refrigerator for 24 hours before use, then allow usual rest and rise times. Defrost dough overnight in the refrigerator if frozen.

For Cinnamon Bun Epi on Instagram

• Start with a buttery, rich dough. I used the recipe above, cardamom is optional. Divide the dough and flatten into 2 approximately 10 x 18" rectangles.
• Make a cinnamon sugar mixture (mix 1/3 cup sugar + 2 tbsp. cinnamon) and sprinkle half over one rectangle of dough, then repeat with the second rectangle.
• Roll the dough up lengthwise (the long way). Stretch the log to 36 inches and snip the dough at a 20 degree angle into 3-inch long sections and place into a generously buttered epi pan.
  
• The pointy end of each should be facing out (see video). Overlap the pieces in the pan. Cover the dough with the epi pan lid and rest for 30 minutes.
  
• Preheat the oven to 350°F and place rack on bottom shelf. Bake for about 15 minutes covered, then uncover and continue baking 15 more minutes.
• Serve with cream cheese frosting and almonds, if desired!