bohemianwanderer – These cardamom cinnamon buns offer a delicious twist on the traditional cinnamon roll, thanks to the fragrant cardamom and a rich, buttery filling. The process begins by infusing the milk with ground cardamom seeds. If you’re using whole seeds, you can strain them later for a milder flavor. Start by placing the milk in a small pan over medium-low heat, adding the cardamom, and bringing it to a gentle simmer. Keep a close eye on it, as milk can scorch quickly. Once it reaches a simmer, remove it from the heat and stir in the butter. Allow the mixture to cool to blood temperature, ensuring it is not too hot to kill the yeast.
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In a large bowl, mix the plain flour, caster sugar, and salt. Add the yeast, and remember to check its expiry date, as old yeast can affect the dough’s rise. Beat the egg lightly and create a well in the dry ingredients. Pour in the beaten egg and mix. Gradually add the cooled milk mixture, stirring until a soft dough forms that easily pulls away from the sides of the bowl.
Now, prepare a greased work surface to avoid adding extra flour to the dough. Turn the dough out onto this surface and knead it vigorously for 8-10 minutes until smooth and elastic. Alternatively, you can use a food mixer with a dough hook for about 5 minutes on medium-low speed. Once kneaded, oil the bowl lightly, return the dough, and cover it with a tea towel. Leave it in a warm, draft-free area to rise for 30 minutes to an hour until it has doubled in size.
Shaping, Filling, and Baking the Cardamom Cinnamon Buns
While the dough rises, prepare the filling by mixing the softened butter, dark brown sugar, cinnamon, and salt until smooth. If you prefer a different flavor profile, feel free to substitute the cinnamon with vanilla seeds, grated citrus zest, cocoa powder, or nutmeg.
Once the dough has risen, lightly grease a 23cm loose-bottomed cake tin. Roll out the dough on a greased surface into a rectangle about 35cm by 25cm. Spread the prepared filling evenly across the dough using your hands for better control. Afterward, starting from one of the long edges, roll the dough tightly, similar to a Swiss roll. Slice the dough into 7 even pieces.
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Place the dough slices into the greased tin, arranging them with the smallest pieces in the center. Cover the tin and let the dough prove for another 30 minutes, until it springs back when gently pressed. Meanwhile, preheat the oven to 200C (180C fan) / 390F / gas 6.
Once the buns have proofed, brush them with a lightly beaten egg and sprinkle with Demerara or granulated sugar. Bake the buns for 25 minutes or until golden brown on top. The result is a soft, flavorful treat with a delicate cardamom aroma and a rich, cinnamon-sugar filling. These buns are perfect for breakfast or as a comforting snack with your favorite hot drink.
