If you are using fresh yeast, start by dissolving it in the lukewarm milk. If you are using active or instant yeast, add this to together with the flour in the next step.

Add the rest of the ingredients and knead everything into a nice and smooth dough. Set the dough aside and let it rise for one hour. Continue making the cinnamon cream and vanilla cream.

In a small bowl, add the three ingredients and mix it well together.

Make the vanilla cream as instructed on the package. If you want to make a homemade vanilla cream, you can find the recipe on www.NordicFoodLiving.com

Start by taking 1/3 of the raised dough and roll it into a flat circle large enough to cover the bottom + 2 centimeters up the sides of a buttered spring form pan. You can also use a tart pan with tall sides.

Distribute about 1/4 of the cinnamon cream and vanilla cream on the tart crust. Set the rest of the cream aside for now.

Take the rest 2/3 of the dough and flatten it into a 30 x 40 centimeter (12x16 inches) square piece. Distribute first the rest of the cinnamon cream and then the vanilla cream on top.

Gently roll the dough, with the two types of cream, on the long side into a long and circular sausage.

Use a sharp knife to cut 3-4 centimeter (1-1.5 inch) thick cinnamon buns. You should be get about 10-12 buns.

Place the cinnamon buns on the tart crust and give them a gently press so that they stick nicely into the cream. Place them with a little distance. They will rise up and close the gab later.

Let the Dagmar tart rise for another 20 minutes before brushing it with a beaten egg. Bake it at 200 C (400 F) for about 25-30 minutes.

When baked and cooled off. Decorate it with white and cocoa frosting.