Stir yeast, 2 tablespoons water, and 1 teaspoon sugar together in small bowl and set aside until foamy; about 5 minutes.
In small saucepan heat 1 cup almond milk, 6 tablespoons butter, and vanilla pod until butter just melts; remove from heat and cool mixture to 110 degrees. When mixture is cool, remove vanilla pod and add yeast mixture.
In large mixing bowl whisk egg, yolk, sugar, cardamom, and salt until well combined. Add milk-yeast mixture and stir until well combined. Slowly stir in the all-purpose flour and knead until soft silky dough forms; shape into a ball.
Add 2 tablespoons of vegetable oil to a clean bowl and roll dough ball in oil. Cover with plastic wrap or kitchen towel and rise to double; about 2 hours.
Prepare the filling: combine softened butter, sugars, warm milk, and cinnamon; blend until it’s an even paste.
Divide dough into 2 sections. Roll each section into a 12 x 9 inch rectangle. Spread half the butter-sugar mixture over each square.
Watch video above to get step by step directions on how to shape/form the rolls. Place rolls on a sil-pat lined baking sheet and let rest for 20 minutes.
Whisk together reserved egg white and a few tablespoons of water. Brush tops of rolls with wash and bake in 350 degree oven about 15 to 20 minutes or until golden brown. Cool on rack.
