Orange Cardamom Morning Buns Recipe

Introduction

These Orange Cardamom Morning Buns combine a sweet citrus aroma with the warm spice of cardamom, creating a perfect treat for breakfast or brunch. Soft, buttery, and beautifully twisted, they’re sure to impress both family and guests.

Ingredients

• 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
• 3 tablespoons granulated sugar (for filling)
• 1 tablespoon fresh orange zest
• 4 teaspoons ground cardamom
• Pinch of fine sea salt (for filling)
• 3 tablespoons unsalted butter, melted (for filling)
• 1/3 cup fresh orange juice (for glaze)
• 1/3 cup granulated sugar (for glaze)
• 1/2 teaspoon ground cardamom (for glaze)
• 1 tablespoon unsalted butter (for glaze)

Instructions

1. Step 1: In a medium-large bowl, whisk together 2 3/4 cups flour, sugar, instant yeast, and salt. Set aside.
2. Step 2: In a small saucepan over medium-low heat, melt butter and milk together until warm (95–110°F). Remove from heat.
3. Step 3: Crack egg into a small bowl. Slowly whisk in the warm butter/milk mixture until combined.
4. Step 4: Add the wet mixture to the dry ingredients and fold until dough forms and pulls away from the bowl. Add additional flour 2 tablespoons at a time if too sticky.
5. Step 5: Turn dough onto floured surface and knead 5–6 minutes until smooth. Place in an oiled bowl, cover with plastic wrap, and let rise in a warm spot 40 minutes or until doubled.
6. Step 6: Line two baking sheets with parchment paper. Set aside.
7. Step 7: For the filling, combine sugar and orange zest in a small bowl. Rub together to release oils, then stir in cardamom and salt.
8. Step 8: Roll out dough on a floured surface into an 18×12-inch rectangle. Brush with melted butter, leaving a 1/2-inch border.
9. Step 9: Divide the dough mentally into thirds. Spread half the sugar mixture over the middle third.
10. Step 10: Fold one short side over the center, brush with more butter, sprinkle remaining sugar mixture, then fold the other side over. Press edges gently closed.
11. Step 11: Flip dough seam-side down and roll gently to 14×8 inches. Trim 1/2-inch off short edges.
12. Step 12: Cut dough into 12 strips. Twist each strip and form into a loop by crossing ends and tucking them to create a hole. Place buns on prepared sheets, spaced apart.
13. Step 13: Cover loosely with wax or parchment paper. Let rise 25–30 minutes in a warm spot until indentation from a finger remains.
14. Step 14: Preheat oven to 375°F with racks in center. Bake buns 10 minutes, rotate pans top-to-bottom and front-to-back, then bake 7–8 minutes more until golden.
15. Step 15: Meanwhile, combine orange juice and sugar in a small saucepan over medium-low heat. Stir until sugar dissolves (3–5 minutes). Remove from heat and stir in cardamom and butter.
16. Step 16: Brush warm buns generously with the orange cardamom glaze. Serve immediately for best flavor.

Tips & Variations

• For extra flavor, sprinkle chopped pistachios on the glaze before it sets.
• Substitute half the all-purpose flour with bread flour for a chewier texture.
• Make dough the night before and refrigerate; bring to room temperature before shaping.
• Use store-bought orange marmalade in place of fresh orange juice glaze for a sticky top.

Storage

Store cooled buns in an airtight container at room temperature for up to 2 days. Reheat gently in a low oven or microwave for a few seconds to refresh softness. These buns are best enjoyed fresh on the day they are made.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of instant yeast?

Yes, but you will need to activate regular yeast in warm water before adding it to the flour mixture. Adjust the liquid accordingly and allow extra time for the dough to rise.

Can I freeze these morning buns?

Yes, shaped and unbaked buns can be frozen after the first rise. Thaw and let rise fully before baking. Baked buns freeze well too; thaw and warm briefly before serving.

Orange Cardamom Morning Buns Recipe

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★★★★★

4.8 from 639 reviews

• Author: Elara
• Total Time: 1 hour 30 minutes
• Yield: 12 buns 1x

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Description

Orange Cardamom Morning Buns are tender, flaky, and perfectly sweet breakfast pastries infused with bright orange zest and aromatic cardamom. This recipe blends a soft yeast dough with a fragrant cardamom-sugar filling, twisted into elegant buns, baked to a golden finish, and glazed with a citrus-cardamom syrup for a delightful morning treat.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Prepare the dough dry ingredients: In a medium-large mixing bowl, whisk together 2 3/4 cups all-purpose flour, 3 tablespoons granulated sugar, 2 1/4 teaspoons instant yeast, and 1 teaspoon fine sea salt. Set aside.
2. Warm butter and milk: In a small saucepan over medium-low heat, melt 3 tablespoons unsalted butter with 1 cup whole milk until just warm (about 95-110°F). Remove from heat.
3. Combine egg and liquid: Crack 1 large room temperature egg into a small bowl. Whisking constantly, slowly add the warm butter-milk mixture in a thin stream until fully combined.
4. Form dough: Pour the liquid mixture into the dry ingredients and fold together. The dough will be shaggy and pulling away from the bowl. Gradually add additional flour in 2 tablespoon increments until the dough pulls away slightly.
5. Knead dough: Turn dough onto a floured surface and knead for 5-6 minutes until smooth and elastic. Form into a ball and place in an oiled bowl, turning to coat all sides with oil. Cover with plastic wrap and let rise in a warm, draft-free area for 40 minutes or until doubled in size.
6. Prepare baking sheets: Line two rimmed baking sheets with parchment paper and set aside.
7. Make filling: In a small bowl, combine 3 tablespoons granulated sugar and 1 tablespoon fresh orange zest. Rub together with fingers to release oils. Stir in 4 teaspoons ground cardamom and a pinch of fine sea salt.
8. Roll out dough: Return risen dough to a floured surface. Flour rolling pin and roll dough into an 18×12-inch rectangle.
9. Butter and layer filling: Brush dough with melted butter, leaving a 1/2-inch border. Mentally divide dough into thirds lengthwise. Sprinkle half the sugar-cardamom mixture over the middle third.
10. Fold dough: Fold one short side of dough over the center third, making a 12×12-inch rectangle. Brush the folded section with more butter and sprinkle on the remaining sugar mixture. Fold the opposite short side over the top, resulting in a 12×6-inch rectangle. Press edges closed with rolling pin.
11. Roll dough again: Flip the dough so the seam is on the bottom and roll into a 14×8-inch rectangle.
12. Cut and shape buns: Trim 1/2-inch off the short edges. Cut dough into 12 strips. For each strip, twist both ends to form a loosely twisted rope, then bring ends together, crossing them to create a small hole and tuck ends into the hole to form a bun shape. Place buns on prepared pans with 6 inches spacing.
13. Second rise: Cover pans loosely with wax or parchment paper and let buns rise in a warm, draft-free environment for 25-30 minutes. Check if ready by poking; indentation should remain.
14. Preheat oven: Place racks in center positions and preheat oven to 375°F (190°C).
15. Bake buns: Remove cover and bake for 10 minutes. Rotate pans top-to-bottom and front-to-back, then bake an additional 7-8 minutes until golden brown.
16. Prepare glaze: While buns bake, combine 1/3 cup fresh orange juice and 1/3 cup sugar in a small saucepan over medium-low heat. Stir frequently until sugar dissolves (3-5 minutes). Remove from heat, stir in 1/2 teaspoon ground cardamom and 1 tablespoon unsalted butter.
17. Glaze buns: Brush warm buns generously with the cardamom orange glaze. Serve warm for best flavor and texture.
18. Storage: Buns are best eaten the day they are made but can be stored in an airtight container at room temperature for 1-2 days.

Notes

• Make sure milk and butter are warm but not hot to avoid killing yeast.
• If dough is sticky, add flour gradually but avoid over-flouring to keep buns tender.
• Use fresh orange zest for maximum citrus flavor in filling.
• Let buns rise in a warm, draft-free spot to ensure proper fermentation.
• The glaze can be prepared ahead and warmed before brushing.
• These buns freeze well; wrap tightly and thaw before glazing and serving.

• Prep Time: 25 minutes
• Cook Time: 18 minutes
• Category: Breakfast Pastry
• Method: Baking
• Cuisine: American

Keywords: orange cardamom buns, morning buns, yeast pastry, breakfast buns, orange zest pastries, cardamom sweet rolls