Orange Cardamom Morning Buns Recipe
These Orange Cardamom Morning Buns are tender, twisted sweet rolls infused with vibrant orange zest and warm ground cardamom. Perfectly glazed with an orange-cardamom syrup, they offer a fragrant, citrusy start to your morning or a delightful treat for brunch.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 buns 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough:
- 2 3/4 – 3 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 teaspoon fine sea salt
- 3 tablespoons unsalted butter
- 1 cup whole milk
- 1 large egg, room temperature
Filling:
- 3 tablespoons granulated sugar
- 1 tablespoon fresh orange zest
- 4 teaspoons ground cardamom
- Pinch of fine sea salt
- 3 tablespoons unsalted butter, melted
Glaze:
- 1/3 cup fresh orange juice
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cardamom
- 1 tablespoon unsalted butter
Instructions
- Make the dough: In a medium-large bowl, whisk together 2 3/4 cups flour, sugar, instant yeast, and salt. In a small saucepan, melt butter and milk over medium-low heat until warm (95-110°F). Whisk the egg in a small bowl, then slowly add the warm butter-milk mixture while whisking to combine. Add this liquid to dry ingredients and fold with a spatula, gradually adding flour in 2-tablespoon increments until dough pulls away from the bowl into a shaggy mass.
- Knead the dough: Turn dough onto a floured surface and knead for 5-6 minutes until smooth and elastic. Place dough ball in an oiled bowl and coat all sides with oil. Cover with plastic wrap and let rise in a warm, draft-free place for 40 minutes or until doubled in size.
- Prepare baking sheets and filling: Line two rimmed baking sheets with parchment paper. In a small bowl, combine sugar and orange zest, rubbing together to release oils. Stir in cardamom and salt.
- Shape the buns: Turn dough onto a floured surface and roll into an 18×12 inch rectangle. Brush with melted butter, leaving a 1/2-inch border. Mentally divide into thirds. Sprinkle half the sugar-cardamom mixture over the center third.
- Fold dough: Fold one short side over the center third, brush with butter, sprinkle remaining sugar mixture on top, then fold the other short side over to form a 12×6 inch dough. Press the edges closed with a rolling pin.
- Roll and cut dough strips: Turn dough seam side down and roll out to 14×8 inches. Trim ½ inch off short edges. Cut dough into 12 strips. Twist each strip into a loose rope, then form a circle by crossing and tucking ends into the center hole.
- Proof shaped buns: Place buns on prepared pans spaced 6 inches apart. Cover loosely with wax or parchment paper and let rise in a warm, draft-free spot for 25-30 minutes, or until a gentle poke leaves an indentation.
- Bake the buns: Preheat oven to 375°F with racks in center positions. Bake buns for 10 minutes, then rotate pans top-to-bottom and front-to-back. Bake an additional 7-8 minutes until golden brown.
- Make the glaze: While buns bake, combine orange juice and sugar in a small saucepan over medium-low heat. Stir frequently until sugar dissolves (3-5 minutes). Remove from heat; stir in cardamom and butter.
- Glaze and serve: Brush warm buns generously with the orange-cardamom glaze. Best served the day made; store leftovers in an airtight container at room temperature for up to one day.
Notes
- If dough is too sticky, add flour sparingly 1 tablespoon at a time during kneading.
- Ensure milk/butter mixture is warm, not hot, to avoid killing yeast.
- Use fresh orange zest for the best vibrant citrus flavor.
- Twisting the dough strips gently prevents tearing while shaping.
- Glazing while buns are warm allows the syrup to soak in for maximum flavor and shine.
- These buns freeze well after baking; thaw and warm briefly before serving.
Keywords: Orange Cardamom Morning Buns, sweet rolls, breakfast buns, cardamom, orange zest, morning pastry, twisted dough, glazed buns
