Cardamom Cinnamon Bun Recipe

This cardamom cinnamon bun recipe is essentially just cinnamon rolls in a fancy disguise and with the addition of fragrant ground cardamom. Soft, sweet enriched dough slathered with cinnamon-y cardamom-y buttery goodness. Typically a breakfast/brunch kinda sweet bread but I still think they’re great any time of the day with a big cup of tea. If you’re obsessed with cardamom like I seem to be lately, check out my Cardamom Poaches Pears recipe for more cardamom inspiration! 🙂

The dough itself really couldn’t be any easier. Melt your butter, add in the milk and mix this with your yeast. A lot of recipes calls for the milk and butter to be heated together. I don’t recommend this method as I find the milk just gets too hot before the butter is fully melted and it effects the yeast and effects the fluffiness of your finished bun. I find melting the butter first and then adding the milk creates the perfect liquid temperature for your dough. Add this mixture to your dry ingredients and knead until you get a smooth, soft ball of dough. Cover and leave to rise either overnight in the fridge or for 45-60 minutes.

How do I shape cardamom buns?

For reasons that seemed to make sense at the time, I decided to form these buns in the least traditional and the fiddliest method possible. This is just a recount of how I did it, for an easier and much more sane way to shape them check out this video that has been created by Fontana Forni, a beautiful wood fired pizza oven company that creates amazingly shot recipe videos that are actually super informative!

When the dough has doubled in size, roll out to a large rectangle. Beat together the butter, sugar and spices to create the cardamom butter. Roll the dough up as if making cinnamon rolls. Cut this dough into 3 pieces length ways so you have 3 large strands. Cut the strands into 10 pieces each, stretch them a little bit and plait each section. Rolls each plait up on itself and tuck the ends underneath. Egg wash and leave to rise for another 45 minutes before baking off. Best enjoyed slightly warm.