Orange Cardamom Morning Buns (Printable)
Tender, fluffy orange-and-cardamom buns swirled with spiced filling and finished with a citrus glaze.
# What You'll Need:
→ Dough
01 - 3½ cups all-purpose flour
02 - ⅓ cup granulated sugar
03 - 2¼ teaspoons active dry yeast (1 standard packet)
04 - ½ cup warm whole milk
05 - ⅓ cup freshly squeezed orange juice
06 - ¼ cup unsalted butter, melted
07 - 2 large eggs, room temperature
08 - 1 teaspoon salt
09 - Zest of 1 large orange
→ Filling
10 - ½ cup packed light brown sugar
11 - ¼ cup unsalted butter, softened
12 - 2 teaspoons ground cardamom
13 - 1 teaspoon ground cinnamon
14 - Zest of 1 large orange
→ Glaze
15 - 1 cup powdered sugar
16 - 2–3 tablespoons freshly squeezed orange juice
17 - ½ teaspoon ground cardamom
# How-To Steps:
01 - In the bowl of a stand mixer, combine warm milk, orange juice, and active dry yeast. Let the mixture rest for 5 minutes until it becomes foamy and fragrant.
02 - Add granulated sugar, eggs, melted butter, orange zest, and salt to the yeast mixture. Mix on medium speed until thoroughly combined.
03 - Gradually add the all-purpose flour, mixing until a soft, slightly sticky dough forms. Add a small amount of additional flour if the dough remains too tacky.
04 - Knead the dough on medium speed using a dough hook for 5 to 8 minutes, until it becomes smooth, elastic, and pulls away cleanly from the bowl.
05 - Lightly oil a large bowl and transfer the dough inside. Cover tightly with plastic wrap and place in a warm, draft-free spot until doubled in size, approximately 1 to 1½ hours.
06 - While the dough rises, combine packed light brown sugar, softened butter, ground cardamom, cinnamon, and orange zest in a small bowl. Mix until smooth and creamy.
07 - On a lightly floured work surface, roll the risen dough into a 16 x 12-inch rectangle.
08 - Spread the cardamom-orange filling evenly across the dough surface, leaving a ½-inch border on all sides to prevent overflow during rolling.
09 - Starting from the long side, roll the dough tightly into a firm log. Pinch the seam firmly to seal.
10 - Slice the log into 12 equal pieces using a sharp knife or unflavored dental floss. Place each piece swirl-side up in a greased 9x13-inch baking dish.
11 - Cover the dish and let the buns rise until puffy and nearly touching, about 30 to 40 minutes. Meanwhile, preheat the oven to 350°F.
12 - Bake for 20 to 25 minutes, until the tops are golden brown and the centers are fully cooked through. Allow to cool in the dish for 10 minutes.
13 - Whisk together powdered sugar, orange juice, and ground cardamom until smooth. Drizzle the glaze generously over the slightly warm buns before serving.
# Expert Advice:
01 -
- The orange and cardamom combination tastes like something you would find at a tiny Scandinavian cafe, yet the dough is surprisingly forgiving for home bakers.
- They freeze beautifully, which means you can make a double batch and pretend you woke up early on a lazy Saturday when really you just reheated one.
02 -
- If your kitchen is cold, turn your oven on for one minute then shut it off and place the covered dough inside. The gentle warmth creates a perfect rising environment without cooking the dough.
- Do not rush the second rise. Under risen buns will be dense and heavy, and no amount of glaze can fix that particular sadness.
03 -
- Toast your cardamom in a dry pan for thirty seconds before grinding. It wakes up the essential oils and transforms the flavor from pleasant to unforgettable.
- Zest your oranges directly into the sugar and rub it together with your fingers. The oils release into the sugar and distribute far more evenly than dumping zest straight into batter.