Orange Cardamom Buns. Soft, buttery dough is infused with warm cardamom and bright orange zest, twisted into knots, and finished with a citrusy glaze.
A Nordic-inspired classic, these buns are not only delicious but also a beautiful addition to any brunch or dessert table. Serve them with coffee or tea and add a touch of holiday warmth to your home!
Ingredients
Dough
- Milk
- Instant yeast
- Eggs
- Sugar
- Vanilla extract
- Ground cardamom
- Salt
- All-purpose or bread flour
- Unsalted butter, softened
Filling
- Unsalted butter
- Brown sugar
- Ground cardamom
- Orange zest
- Pinch of salt
Topping
- Egg
- Turbinado sugar or regular sugar
Orange Cardamom Glaze
- Icing sugar
- Ground cardamom
- Orange zest
- Orange juice
- Kosher salt
See recipe card below for quantities.
Instructions
This recipe was made using a food processor with a dough blade. You can use a stand mixer with a dough hook or by mixing everything by hand. Timing may vary depending on which you use.
Make the Dough
Heat the milk until warm to the touch but not hot. Stir in the yeast and a small pinch of the sugar from the recipe amount. There usually is no need to wait for it to bubble up but follow the instructions on your package of yeast if in doubt.
In a food processor with a dough blade attached, (or a large mixing bowl or the bowl of a stand mixer) blend/whisk together the egg, egg yolk, remaining sugar, vanilla, salt and cardamom.
Add the milk mixture to the egg mixture and stir to combine. Next, add the flour, mixing until a rough dough forms.
Add the softened butter to the food processor until the dough is smooth and elastic, 5–10 minutes.
If the dough is sticky, add flour a little at a time. The final dough should be soft but not sticky. Cover and let rise for 45 minutes, or until doubled in size.
Prepare the Filling
In a small bowl (or small food processor) mix the softened butter, brown sugar, cardamom, orange zest, and a pinch of salt into a smooth paste. Set aside.
Shape the Buns
Once the dough has risen, roll it out on a lightly floured surface into a 12″x17″ rectangle about ¼ inch thick.
Spread the filling evenly over half of the dough. Fold the unfilled half over the filling to create a sandwich.
Cut the folded dough into 12 equal strips, about 1 inch wide.
Twist each strip gently, then wrap it around two fingers twice. Tuck the end through the top and the other end underneath. Place the buns on two parchment-lined baking sheets, spacing 6 buns on each sheet evenly. Cover loosely with a clean dish towel and let rise for 45 minutes.
Make the Glaze
In a small bowl, whisk together confectioners’ sugar, cardamom, orange zest, salt, and orange juice (1 tablespoon at a time) until the glaze reaches a drizzle-able consistency.
Bake the Buns
Preheat the oven to 375°F (190°C) with the rack in the middle.
Brush the risen buns with egg wash and sprinkle with sugar.
Bake for 10–12 minutes, or until golden brown, turning the tray halfway through. We baked one tray at a time.
Let the buns cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve
Drizzle the cooled buns with glaze. Serve warm or at room temperature with your favourite hot drink.
TIP
Make Ahead: You can refrigerate the shaped buns overnight after the second rise. Bake them fresh in the morning for the best flavour and texture.
Watch how these cardamom buns were made.
FAQ
Cardamom is a fragrant spice with a sweet, citrusy, and warm flavour, often used in baking, curries, and teas. It can substitute for cinnamon, but it is more floral and slightly spicier, so use it sparingly.
For ground cardamom, only the seeds inside the pod are used. The outer pod (husk) is typically discarded as it doesn’t contribute much flavour.
How To Make Ground Cardamom
- Crack the pods open gently using the back of a knife or a mortar and pestle.
- Remove the small black seeds inside.
- Grind the seeds using a spice grinder, coffee grinder, or mortar and pestle.
This ensures a fresh, aromatic spice compared to pre-ground cardamom.
Equipment
These Orange Cardamom Buns were made using our Hestan Culinary’s mixing bowls and baked on our OvenBond Tri-ply Half Sheet Pans in the Hestan Duel fuel oven, Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.
Leave a Comment
If you get the chance to try this recipe for Orange Cardamom Buns we’d love to hear how it turns out! If you try it, please leave us a review or tag us in your photos—your feedback means the world to us! Elaine & James
📖 Recipe
Orange Cardamom Buns
Ingredients
Dough
- ⅔ cup milk warmed to around 100-110F
- 2 teaspoon instant yeast 1 packet, 8 g
- 1 large egg
- 1 egg yolk
- ¼ cup sugar
- ½ teaspoon vanilla extract
- ½ teaspoon ground cardamom
- ½ teaspoon salt
- 2 ¾ cups all-purpose or bread flour
- ¼ cup unsalted butter softened
Filling
- ¼ cup + 1 tablespoon unsalted butter softened
- ⅓ cup brown sugar
- 1 ½ teaspoon ground cardamom
- 1 ½ teaspoon orange zest
- Pinch of salt
Topping
- 1 egg for egg wash
- Turbinado sugar or regular sugar
Orange Cardamom Glaze
- 1 cup icing sugar
- ¼ teaspoon ground cardamom
- 1 teaspoon orange zest
- 3 –5 tablespoons orange juice
- 1 teaspoon kosher salt
Instructions
- This recipe was made using a food processor with a dough blade. You can use a stand mixer with a dough hook or by mixing everything by hand. Timing may vary depending on which you use.
Make the Dough
- Heat the milk until warm to the touch but not hot. Stir in the yeast and a small pinch of the sugar from the recipe amount. There usually is no need to wait for it to bubble up but follow the instructions on your package of yeast if in doubt.
- In a food processor with a dough blade attached, (or a large mixing bowl or the bowl of a stand mixer) blend/whisk together the egg, egg yolk, remaining sugar, vanilla, salt and cardamom.
- Add the milk mixture to the egg mixture and stir to combine. Add the flour, mixing until a rough dough forms.
- Add the softened butter to the food processor until the dough is smooth and elastic, 5–10 minutes. If the dough is sticky, add flour a little at a time. The final dough should be soft but not sticky. Cover and let rise for 45 minutes, or until doubled in size.
Prepare the Filling
- In a small bowl (or small food processor) mix the softened butter, brown sugar, cardamom, orange zest, and a pinch of salt into a smooth paste. Set aside.
Shape the Buns
- Once the dough has risen, roll it out on a lightly floured surface into a 12"x17" rectangle about ¼ inch thick.
- Spread the filling evenly over half of the dough. Fold the unfilled half over the filling to create a sandwich.
- Cut the folded dough into 12 equal strips, about 1 inch wide.
- Twist each strip gently, then wrap it around two fingers twice. Tuck the end through the top and the other end underneath. Place the buns on two parchment-lined baking sheets, spacing 6 buns on each sheet evenly. Cover loosely with a clean dish towel and let rise for 45 minutes.
Make the Glaze
- In a small bowl, whisk together confectioners’ sugar, cardamom, orange zest, salt, and orange juice (1 tablespoon at a time) until the glaze reaches a drizzle-able consistency.
Bake the Buns
- Preheat the oven to 375°F (190°C) with the rack in the middle.
- Brush the risen buns with egg wash and sprinkle with sugar.
- Bake for 10–12 minutes, or until golden brown, turning the tray halfway through. (We baked one tray at a time, but if you bake two trays at a time rotate and turn the trays halfway.)
- Let the buns cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve
- Drizzle the cooled buns with glaze. Serve warm or at room temperature with your favourite hot drink and enjoy!
Rate this Recipe
- If you get the chance to try this recipe we’d love to hear how it turns out! If you try it, please leave us a review or tag us in your photos—your feedback means the world to us!
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