Cinnamon And Cardamom Morning Buns Recipe

Ever had a moment when you want your home to smell like a cozy bakery, minus the drama? Let me introduce you to my go-to sweet roll recipe, where cardamom and cinnamon play the lead roles in a pastry that’ll turn any ordinary day into something a little extra special.

I adore the delicious mix of spices in my Cinnamon and Cardamom Morning Buns. I use active dry yeast and warm milk to make a soft, fluffy dough—though I suppose you could use an electric mixer if you weren’t up for the kind of hand-kneading that makes the dough so smooth and well combined.

After letting the dough rise, I punched it down and rolled it out, using finely ground cardamom in the filling instead of the whole pods I love to use for recipe tests.

Cinnamon And Cardamom Morning Buns Recipe Ingredients

• Active dry yeast: Helps dough rise, creating fluffy texture.
• Granulated sugar: Sweetens dough and feeds the yeast.
• Warm milk: Adds moisture, activates yeast, provides richness.
• Ground cardamom: Delivers warm, aromatic spice with citrus notes.
• All-purpose flour: Main structure provider, rich in carbohydrates.
• Unsalted butter: Adds richness and tender crumb.
• Light brown sugar: Provides sweetness and molasses flavor.
• Ground cinnamon: Offers sweet and woody warmth.
• Vanilla extract: Enhances overall flavor profiles subtly.

Cinnamon And Cardamom Morning Buns Recipe Ingredient Quantities

• 2 1/4 teaspoons active dry yeast
• 1/4 cup warm water (110°F to 115°F)
• 1/4 cup granulated sugar
• 3/4 cup warm milk (110°F to 115°F)
• 1 teaspoon salt
• 1/2 teaspoon ground cardamom
• 3 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon vanilla extract
• 1 large egg, beaten (for egg wash)
• Powdered sugar for dusting (optional)

How to Make this Cinnamon And Cardamom Morning Buns Recipe

1. In a tiny basin, dissolve the yeast and a bit of the sugar in the warm water. Allow it to stand until it becomes foamy, about 5-10 minutes.

Sources:
Harvard Health Publishing. (2009). Yeast infection. In Harvard Medical School Health Publishing.

Bennett, D. E., & Tazelaar, H. D. (2005). Yeast infections: A simple approach that pays off. Nebraska Nurse, 32(3), 7-
9.

2. In a large mixing bowl, combine the milk (warm), the granulated sugar (remaining), salt, and 1/2 teaspoon of ground cardamom. Stir until the sugar and salt have dissolved.

3. Combine the yeast mixture with the milk mixture, then mix in gradually 3 cups of the all-purpose flour, until a soft dough forms.

4. Move the dough to a floured surface and knead it for about 5-7 minutes. You will use the rest of the flour, 1/4 cup, as needed while you’re kneading. When you are finished, the dough will have a nice smooth texture and will be elastic. If the dough feels sticky, you probably need more flour. On the other hand, if the dough feels too dry or stiff, you need more water!

5. Put the dough in a bowl that is lightly greased. Cover the bowl with a clean kitchen towel. Set the bowl in a warm place and let the dough rise for about 1 to 1 1/2 hours, or until the dough has doubled in size.

6. In a small bowl, combine the softened butter, light brown sugar, 1 tablespoon of ground cinnamon, and 1/4 teaspoon of ground cardamom. Mix until the ingredients form a smooth paste.

7. Deflate the dough after its first rise and roll it into a rectangle, approximately 1/4 inch thick, on a floured surface. Spread the butter-sugar filling evenly over the surface of the dough.

8. From a long side, the dough is rolled into a tight log. The log is sliced into 12 equal pieces and placed cut side up in a greased baking dish.

9. Let the buns rise again for 30 minutes, but this time, cover them with a towel. While they are on their way to becoming fluffy, preheat your oven to 350°F (175°C).

10. Coat the risen sweet rolls with the egg wash, and then bake them for 25 to 30 minutes, or until they are golden brown. Let the sweet rolls cool for a few moments before you dust them with powdered sugar, if you wish. Serve the sweet rolls warm.

Cinnamon And Cardamom Morning Buns Recipe Equipment Needed

1. Small bowl for yeast mixture
2. Large mixing bowl
3. Measuring cups and spoons
4. Wooden spoon or spatula for mixing
5. Rolling pin
6. Clean kitchen towel
7. Surface for kneading (e.g., countertop)
8. Pastry brush for egg wash
9. 9×13 inch baking dish
10. Oven preheated to 350°F (175°C)
11. Knife for cutting dough
12. Small bowl for filling mixture
13. Whisk or fork for mixing filling
14. Baking tray or cooling rack for cooling baked rolls

FAQ

• Can I make the dough ahead of time?Absolutely, you can make the dough and allow it to ferment in the fridge overnight. Just allow it to come back to room temperature before you roll it and fill it.
• What should the milk temperature be to activate the yeast?To correctly activate the yeast, the milk should be warm, at a temperature between 110°F and 115°F.
• Can I substitute margarine for butter?Although butter is recommended for its flavor, if necessary, you can use margarine. Still, you may notice some slight differences in the taste and texture.
• How do I know when the buns are baked?When they’re golden brown on top and have a hollow sound when you tap them on the bottom, the buns are done. This usually takes about 20-25 minutes in the oven.
• What if I don’t have cardamom?One can substitute it with an equal quantity of another warm spice, say nutmeg or allspice, and still arrive at a dish that tastes good. But that’s all about the positive side of not having a particular ingredient. The negative side, for the dish you’re cooking, is that you’re effectively changing its taste. So, unless you’re all right with your chicken having a different flavor profile from that of the original dish, just don’t omit the coriander.
• Is the egg wash necessary?The egg wash gives the buns a glossy, gleaming crust that is quite beautiful. To skip the wash will give you a crust that is simply less beautiful.
• Can I freeze these buns?Indeed, it is possible to freeze baked buns after they have cooled. When the time comes to enjoy them once more, simply reheat them in the oven.

Cinnamon And Cardamom Morning Buns Recipe Substitutions and Variations

When using active dry yeast, you should employ the identical measure of instant yeast.
To substitute granulated sugar, use equal parts honey or maple syrup.
For milk: Use almond milk or oat milk for a dairy-free alternative.
To replace unsalted butter, you can use either coconut oil or margarine if you want a vegan alternative.
For light brown sugar: Substitute dark brown sugar or use an equal amount of white sugar with a teaspoon of molasses.

Pro Tips

1. Proofing Yeast Make sure the water used to dissolve the yeast is within the specified temperature range (110°F to 115°F). Too hot, and it can kill the yeast; too cold, and it may not activate properly. Using a thermometer can help ensure precision.

2. Flour Measurement Measure your flour accurately by spooning it into the measuring cup and leveling it off with a knife. This prevents adding too much flour, which can make the dough dense.

3. Kneading the Dough Knead the dough until it’s smooth and elastic. This process develops gluten, which gives the dough structure and ensures a nice rise.

4. Rise Time Use a slightly warmed oven or a bowl of warm water to create a warm environment for the dough to rise, especially if your kitchen is cool. This helps the dough double in size more effectively.

5. Filling Application Spread the butter-sugar mixture evenly over the rolled-out dough to ensure every bite is flavorful. Roll the dough tightly to prevent the filling from spilling out while baking.