I am so glad to hear that you enjoyed so much - praise indeed!

I'm so glad to hear you have been enjoying them and that they go down so well - they are such a lovely treat, I agree, and yes you can tweak the spices too (much as they are no longer strictly cardamom buns).

These are my new party trick. I love how simple and appropriately sized the recipe is - I basically make them any time I'm a house guest someplace now.

They do definitely taste better with fresh ground cardamom - although I'm running low on pods. They even taste good when I manage to kill the yeast (a very special talent of mine!)

I've even started experimenting with different spices, cinnamon, nutmeg, star anise...I want to see if I can do a 'chai spice' version.

Anyway. Great recipe, thank you!

I'm glad you enjoyed them! Spice level is always a little to taste, plus I typically freshly grind before making these which means the flavor is stronger, but indeed, you can always adapt a little to suit what you prefer.

I'm so glad to hear you enjoyed them and found it easy to follow! Yes colder temperatures will definitely impact rising time - if it's particularly cold, I sometimes put the oven on the lowest setting, turn off when it reaches temperature and open it slightly for a minute or two then use the remaining heat to warm the dough I am trying to rise. Obviously doesn't work if I am also heating the oven to bake as that would be too high.

The rises were all a little longer for me, probably because it was cold out and I had doubled it. I refrigerated them overnight after shaping and it took 2.5 hours to come to room temp and proof the next morning (3 hours might have been better even), but it was very cold where I live so that's understandable.

I'm not sure where you are getting the cinnamon from as there is no cinnamon in the recipe, just cardamom.

So generally bread flour is great when you want more structure (as in bread, hence the name) and it also tends to add a bit more chew - personally I don't think you really need or particularly want either of those here, that's not part of what they are, so no real reason to use bread flour. In terms of folding, you will see it demonstrated in the video and it's described as well - you fold one side over, then the other side on top, so no, not accordion style but instead enclosing the middle part with the two outer sides. If you double the recipe, you can either make two rectangles according to the recipe, or you can make one large piece in which case instead of around 7 inches for the short side, it would be 14 inches, and you cut 12 pieces.

I'm so glad to hear you enjoyed them and they are just as good as ones you had elsewhere!

We use cardamom pods that we extract the seeds from using needle nose pliers. And then we grind the seeds. We used extra cardamom in the dough and filling. So good!

We had a little trouble with the filling being too stiff so added one teaspoon of milk. That worked perfectly to be able to spread the filling.

Thanks Caroline for this yummy recipe.

Yes, it should work fine to put them straight in the fridge when you would do the second rise and leave overnight. Then take out a little before you bake to let them finish rising the next day. Enjoy!

Glad you enjoyed!

I'm so glad you enjoyed, and yes the smell as they bake is so good!

I'm so glad to hear they turned out well (and I know just the challenge on not eating them all at once!)

I'm so glad to hear they were such a hit! Indeed, melting then cooling the filling is one option, though I find the ingredients mix fine with just slightly softened butter (chilled is of course harder to work with unless you break it up).

A couple notes, in case it's helpful for others:
- 1.5c of AP flour weighs 180g for me (per King Arthur); I use a kitchen scale for all of my baking.
- I melted and cooled the butter for the filling to stir in the cardamom and brown sugar, as I couldn't see easily mixing them into cold butter. This was too liquid even after cooling, so I popped it in the freezer for 2 minutes, which was perfect. Any longer would have created the opposite problem. There was no leaking during twisting and the perfect amount of spillage/caramelization when baking.
- The volume of dough for 6 buns was too small for my stand mixer and dough hook. It was quite easy to knead by hand, and I'll happily save the dishes next time.
- We're considering adding in a bit of orange zest to the dough next time for a little different flavor, and very much enjoyed the recipe as written.

You certainly get a few variations along the same general lines, so hopefully you would enjoy these, too. On the video, I just checked and it's certainly loading OK for me - one possibility is if you have an ad blocker or if your internet is not that fast either of those could cause it to not load right, but maybe try refreshing and hopefully it may come up. If not, though, then hopefully between the photos and the description you can take a try. Enjoy!

I'm so glad to hear you enjoyed, and yes I can see a a pizza cutter being handy to slice!

I'm glad to hear you enjoyed! So yes, my oven is fan assisted, but that can mean slightly different things in different places - it tends to make more of a difference in UK/Europe where you would typically reduce the temperature by around 15-20 degrees when fan assisted, while in the US you wouldn't normally need to.

So glad to hear you enjoyed! Yes, cinnamon is another version that's popular in Sweden - good luck with the savory version, sounds fun!

That's so good to hear that they worked well for you, and glad the video was a help! Yes, the dough can be soft, depending on your room temperature etc so chilling can help make it a little easier to work with.

A few recipe notes: I did the first rise overnight in the fridge, and by the time I finished with the last fourth of the dough, it had gotten so soft and was a little trickier to work with. (Such a soft dough, which was perfect in the finished buns.) But I was glad I started with chilled dough. Second item: if people want their buns to look as pretty as yours, make sure to set them far apart on a baking sheet. I'm accustomed to setting things close together, but of course they will smush together on rising and baking.

So glad to hear they worked out well for you!

So all of the gram measurements are there if you look just below the ingredients list, you should see "US customary" and "metric" - if you click metric it will show all of the measurements in grams, ml etc.

I'm so glad to hear you enjoyed them! And that's a good tip re the smell, I do also tend to use the smell as a guide, as well as looking at them.

Glad to hear it worked well for you and thanks for sharing re the different filling (though I do love the classic!)

I made two changes - to reduce the flour(in my kitchen, 1.5c is 185g, not 210g) and, for the first rise, I did an overnight proof in the fridge to make the dough easier to roll out.

This recipe was easy, delicious, and a nice not-too-sweet or heavy roll to enjoy with breakfast or a snack.

Glad to hear you enjoyed!

Glad to hear you enjoyed! Yes, it can be a little tricky - maybe try to chill them before baking, which helps to firm up the butter, but it will still of course melt once in the oven (just might hopefully be a little less). Also if you can try to somehow point the cut edges up as you twist them, so it more melts into the dough than drips out, though know that may be tricky and not foolproof. Still tasty even if they lose a little!

I think it should hopefully be OK as long as you put them straight in after forming rather than leaving out at all. Then if they are not proofed enough in the morning, you can leave out a little before baking.

Thanks!

I'm so glad to hear you enjoyed them and that the recipe worked well for you (and as vegan version, too)!

Forgot to rate the comment I left 🙂 : 5+ stars!

They rarely manage to last past the first day in our house, so I'm not entirely sure! They are definitely best on the first day but will keep a day or two more, they just will lose their outer crispness and become a little dryer. But yes, you can form them and freeze unbaked and then allow to defrost and gradually rise in the fridge overnight before baking. If they don't seem to have risen enough, leave them out to rise a little more before baking.

So glad to hear they worked out well for you! I agree, I love the mix of gently sweet, soft etc.

Glad to hear you enjoyed! So these don't rise quite as much as some other bread-like baked goods, but you should still notice some rise. If the yeast was definitely good (so if you used some from the same batch recently and it was fine, and/or if you used active dry and let it sit with the warm liquid, you should see it bubble up), it might be it just needed a little longer for whatever reason - temperature is generally the main one but can be other factors.

Thank you! I wonder if I just didn't wait enough for the milk to be tepid - wasn't sure what that meant. The yeast was newly bought, and I put the bowl over the warming oven on the stove, so it was warm enough I think. Thank you!

Glad to hear it was easy to follow. Enjoy!

So glad to hear you enjoyed them, and that's praise indeed! And yes, if you are a fan of cardamom it can definitely take a little more without any issue.

I made these buns to bring for a family gathering. My daughter said they were way better than the cardamon buns she purchased at a ritzy bakery in NYC! I added more cardamon to the recipe also since we all love the flavor. They were delicious! Thank you!

I'm glad to hear these worked out well for you! I haven't tried freezing these specifically but I agree they should work to freeze once formed, so yes before 2nd proof, take out and let them thaw and rise then bake. As for ads, I try to avoid things that are harder to close and keep them on the 'lighter' side, but at the end of the day, ads are what pays for the site to exist so there is always a balance.

Glad to hear you enjoyed and that they worked out well for you!

So glad to hear you enjoyed! And yes, chilling can certainly help with the butter. That glaze sounds delicious, too.

I misread the instructions and used softened butter for the filling so it was messy while shaping and some leaked out but it didn’t really burn and there was still plenty of flavor in the buns. I chilled the second pan before baking and that seemed to help some.

I used the egg wash and then glazed with a syrup of orange juice and granulated sugar when they came out of the oven. I’ll definitely be making these again!

Sorry to hear they burnt - unfortunately some ovens can run a little hotter and it's always best to keep a close eye as they are towards the end of their time just in case as well. Maybe try 400 next time and still watch after around 9 or so minutes?

Sorry, burnt them in 10, so will go slower longer next time...

I haven't tried to say for sure, but possibly. Try to make sure you store them at cool room temperature and ideally in a closed container which should also help. Also, another thing that can help revive the buns the next day is to gently warm them - I often wrap them in kitchen paper and warm in the microwave for just about 10-15 seconds and it helps soften them up.

Hi there. Will the huns keep
fresher for longer if we brush them with a syrup after they come out of the oven? I find that my buns get fry the next day.

It sounds like your filling was too soft - I purposely don't say softened butter for the filling as the mixing with the sugar and cardamom should be enough to soften it very slightly without it being liquid which is what you want. If you find it gets too soft for whatever reason, then prepare the filling a little ahead and chill it in the fridge so that it firms a little. Then stir to soften just enough to be able to spread it onto the dough. Yes, some will leak out when you bake, but if the filling is that bit firmer, this will be more limited. Also, what should happen is some leaks into the dough and a little forms a puddle at the bottom which becomes nicely sticky as it cools slightly before you eat them. In terms of cardamom, these are not intended to be highly spiced but yes, it may be the ground version you had wasn't as strong as it could be. Starting with pods should give a stronger flavor. Use green cardamom, and crush the pod with a pestle and mortar just enough to open the pod. Then, pop out the black seeds inside and discard the outer pod. Crush the black seeds to a powder and measure it out to then use. Glad you enjoyed otherwise!

Generally mixing with a stand mixer takes a little less time so here I'd say around 3 minutes should be fine. You are looking for the dough to be nice and smooth, not too sticky.

Thank you, and I know what you mean - all too easy to eat a few!

Brilliant idea to have a small batch recipe. Easy to have all six to yourself. That is how good these buns are.

So glad to hear!

Easy to follow recipe that produces exceptional results.

Glad you enjoyed! Spice flavorings are a little to taste, but these are certainly about what I would expect traditionally, and suit most tastes, though I can see some may want stronger if you typically prefer strong flavors. And yes, these aren't overly sweet as written either.

So the video should come up automatically as you scroll the post and sit typically bottom right of your screen. Sometimes it doesn't quite load fast enough and so more sits in the post higher up, so you can usually then find it by scrolling back up. Hope it shows up for you (and that you enjoy)!

So glad to hear they worked well for you! And glad the smaller batch worked for you too - I feel like a small batch works best for a lot of people (and they are best fresh, anyway) and it's generally easier to scale up than down.

I'd say putting the dough in the fridge for the first rise is generally better as sometimes with rolls like this which have a filling, the filling can become watery if left in the fridge overnight and run out of the rolls before baking.

So glad to hear you, and others, enjoyed - these are one of our favorites as well.

Glad to hear you enjoyed and found the recipe easy to follow. Yes, some people may prefer a little more cardamom, spices can often be to taste but all the more excuse to bake more than once and adjust 🙂

That's praise indeed, so glad to hear you enjoyed!

I was just introduced to Cardamom Buns this summer and immediately fell in love. I am sucker for anything with cardamom so I wanted to make them at home. The recipe was easy to follow and I was pleased with the results. Soft and slightly sweet with a wonderful flavor. I did double the cardamom which I think provided the right flavor for me.

Thank you for the amazing recipe! My daughter tried one and said they are better than the bakery she gets cardamom buns from in NYC!

I haven’t tried it with these, but I think it should work - just don't leave them out for a second rise, let them rise slowly in the fridge instead.

Caroline, could I prepare the buns the day before and leave in the fridge to bake them fresh in the morning for guests?

Glad to hear you enjoyed! And sounds like a good alternative spice-wise. Yes, high humidity and heat can definitely impact the texture etc but glad to see you managed to adapt to get it to work.

Some notes:
- Where I live in Spain is extremely humid so I needed to add at least 1/4-1/2c of flour to get the dough to come together. Next time I'll start with 1/4c milk.
- Again because of the summer heat and humidity, next time I'll cut the dough and chill a few mins before twisting
- I did chill the buns for 10-15m while the oven was preheating and they held together really nicely while baking

Thank you so much for this great recipe!

Glad to hear you enjoyed! So the best suggestions would be how you twist them, to try to not have the twists too open or pointing down. The other thing is maybe put them in the fridge for a few minuted before baking to try to firm the filling up, if it is a little soft. These may not completely work but hopefully help a little.

It should be showing in the recipe card or 'floating' in a box in the top-right of the post. If it's not showing, maybe try re-freshing the page and hopefully that will help it show (sometimes it may not load quite right or you may have closed what you thought was a pop-up and it's actually the video). Hope that helps!

So glad to hear you enjoyed! Agree they do make a lovely change.

I'm so glad to hear that, and yes if you have pearl sugar, that's always a welcome addition, I agree. And appreciate the yeast suggestion for others. I might have to make these soon again myself...

Yes, this may well happen especially if the butter is cold but don't worry, it should still be fine when mixed with the dry ingredients.

Yes indeed, you can shape them more like cinnamon rolls and use more cinnamon, but I have to say I do love them twisted like this, I think it helps show off the dough better. And I agree, prettier, and with that nice balance of crisp/flakiness (that's all delicious!)

I told my friend about my obsession with cardamom, and she told me that there's a bakery in New York City that's famous for these babies. Of course, I had to try my hand at making them.

You can turn them into cinnamon buns or a combination of cinnamon and cardamom, depending on your preference.

These are much more refined than classic cinnamon rolls: more intricate and beautiful in design, and crispier and flakier than a traditional fully brioche dough.

It's hard to say for sure as a few things can cause this - have you used the yeast recently for something else and has it worked well, or is the yeast maybe a bit old? What is the temperature like where you are leaving the dough to rise? If it's not a relatively warm room temperature it will likely take longer to rise. I sometimes warm the oven slightly but put it off just a couple minutes in to it warming up (you don't want it too hot or it stops the yeast working) and use the gently warm oven to help speed things up, which may help. This style of bread doesn't necessarily rise as much as some others, so if it doesn't quite double in size it should still be fine, but it should still noticeably rise. Hope they work out!

Hi I just made up this dough after looking at many recipes and I'm disappointed in that it hasn't risen after an hour and the dough is really firm. I have added some more yeast and kneaded it in and set to rise again. Fingers crossed. Any tips ??

Glad you enjoyed! Yes indeed, same amount just no need to let it foam up so fine to add with the dry ingredients.

Glad you enjoyed them, even if they didn't rise quite as much as you hoped and great to hear you'll make again. I agree, cardamom is such a lovely flavor.

Glad to hear you enjoyed! They are one of my favorites too. I haven't tried it with whole wheat, but certainly whole wheat pastry flour I find pretty easily interchanged with some of the all purpose in a lot of recipes without issue so imagine it should be good here too.

That's great, glad they worked out well! Yes, you should be fine with nondairy milk, the flavor might just be slightly different depending what you use. I often use whole wheat pastry flour in baking when I have it and generally it works in a similar way quantity-wise etc. The only thing is it often leads to slightly less soft and fluffy bread, but it's still certainly tasty.

Question, can I swap dairy milk out for plant milk? Will it make any difference in anyway? Also, wondering if whole wheat pastry flour would work here? Thank you!

Thank you for such a quick reply!
Your points about using instant or active dry were perfect, giving me a confidence from an experienced baker that it’s fine using whichever is on hand and in the case of instant being able to add to wet ingredients (as opposed directly to dry).
You’ve really helped!
Best wishes - Alissa

You can actually use either here, both will work - with active dry yeast, you definitely want to leave it in the lukewarm milk for a few minutes and ensure you get some bubbles before adding it to everything else. With instant/fast acting, it may well not bubble all that much and you don't need to leave it long, or really at all, to be honest. I tend to use the latter as that's what I usually have, so it's more just to have the yeast dissolved and well distributed through the liquid, but you could indeed add directly to dry ingredients. Hope you enjoy!

I’m quite intimidated by yeast baking and always imagine I will use the wrong type of yeast. I looked up what “fast acting yeast” was and it was under the instant yeast category, which was described being proofed once and added directly to dry ingredients as opposed to letting it active in warm liquid like active dry.

So I don’t get it wrong - is the recipe calling for active dry yeast? Or is instant yeast used, but just getting added to liquid and proofed twice?

Many thanks

It's hard to be sure as there are a few variables, but a few things - did you definitely get all of the ingredients and right amounts for the dough, especially thinking the softened butter which should help it be soft? Most likely the balance of flour to wet ingredients is not quite right, which can be down to measuring or sometimes just the flour can vary and absorb differently. The easiest way to make it softer is to add a little more milk - just a little and knead it in then see how it is. Hopefully that should resolve it.

That's wonderful to hear, so glad you enjoyed and that they bring back lovely memories.

Great, glad to hear! They're a big favorite here too.

So glad to hear you enjoyed! We really love these as well.

Great to hear you enjoyed and managed to get your bread machine to help things along. I agree, I love all the great cardamom flavor in these.

I haven't done it but there's not really any reason why it shouldn't work to put them in the fridge after you have formed the buns and they can then slowly prove overnight. Then, take them out from the fridge while the oven warms to allow them to get to room temperature.

I am so glad to hear you enjoyed and that they match up well with the "real thing"!

That's great to hear! We love these as well, so glad to hear you have been enjoying them!

I agree, it's a wonderful flavor and yes I agree, would be perfect for a special breakfast.

Thank you - it's a delicious combination!