Prepare the Danish Dough: Follow the recipe directions for Easy Danish Dough. Once prepared, let the dough rest and rise.
Prepare the Molds: Butter ten 3 x 2-inch soufflé molds (or use ramekins or a muffin tin). Line the bottoms with parchment paper, then generously coat each mold with granulated sugar, tapping out any excess. Place the molds on a baking sheet.
Mix the Filling: In a small bowl, combine the brown sugar, granulated sugar, ground cardamom, and a pinch of salt.
Roll the Dough: Roll the dough out into a 16 x 12-inch rectangle. Brush the surface with melted butter and sprinkle the prepared sugar mixture evenly over the dough. Press the sugar mixture lightly into the butter to help it adhere.
Form the Buns: Starting from the long side, roll the dough tightly into a cylinder. Pinch the seam to seal. Position the dough seam-side down, and cut it into 10 equal pieces (or 12 if using a muffin tin). Transfer each piece to the prepared molds, cut side up.
Let the Dough Rise: Cover the molds loosely with plastic wrap and let the dough rise in a warm place until doubled in size, about 1 to 1½ hours.
Preheat Oven: Adjust the oven rack to the middle-lower position and preheat to 375°F (190°C).
Bake the Buns: Remove the plastic wrap and bake for 22 to 30 minutes, rotating the pan halfway through, until the buns are golden brown.
Prepare the Sugar Coating: While the buns are baking, mix together the granulated sugar and ground cardamom for the coating.
Cool and Coat the Buns: Once the buns are done baking, transfer the pan to a wire rack. Let the buns cool for a few minutes. Using a towel or oven mitts, carefully pick up each soufflé mold and run a knife around the edges. Flip each roll onto a wire rack, then carefully turn the buns right side up. Toss the buns in the cardamom sugar coating while still slightly warm.