Cardamom Cinnamon Buns


I’d like to say that since our quarantine here at home, you know, due to the scary pandemic we are all facing, that I have buried myself in baking projects. But the truth is that I was already obsessed with baking and experimenting with yeast and all fun things in the kitchen, and so I continue in my normal fashion, which keeps me sane, and keeps my family happy.

I think this might be my favorite cinnamon roll recipe ever. For so many reasons. These are easy to make, they are cute and not giant, they are moist and tender, there is a good ratio of bun to filling, the cardamom adds a subtle and lovely twist to the flavor, and mostly, they are delicious!


These take a little less than two hours to make from the very beginning to the end product. A lot of that time is the dough resting, not hands on, so it’s quick and easy. And because the recipe only makes 8 small buns, it is not an overwhelming or unwieldy project. You must try it!


Close up… tender dough and lots of cinnamon-y layers.

Cardamom Cinnamon Buns

(Adapted from the Lars Swedish Pearl Sugar package recipe)


  • 3/4 stick salted butter, melted
  • 1/2 cup warm whole milk (100°)
  • 1 1/8 teaspoons active dry yeast
  • 2 Tablespoons granulated sugar
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon ground cardamom
  • 1 1/2 cups (7 ounces) all-purpose flour, plus a little more


  • 2 Tablespoons granulated sugar
  • 1 Tablespoon brown sugar
  • 1 teaspoon cinnamon
  • 2 Tablespoons salted butter, softened


  • 1 cup powdered sugar
  • 1 Tablespoon whole milk
  • pinch sea salt
  • dash vanilla extract
  1. For the dough, in a medium bowl, combine melted butter, warm milk, and yeast. Stir until dissolved.
  2. Add sugar, salt, cardamom, and 1 1/2 cups flour. Stir until smooth and elastic. Cover with tea towel and let rise in a warm place for 40 minutes. (Note: I have made these several times now, and my dough doesn’t seem to rise, but it does become very easy to work with. Okay by me.)
  3. Place dough on lightly floured surface and knead to form a soft dough. Roll out dough to form an 8″ by 12″ rectangle, with the short end facing you.
  4. For the filling, combine sugars and cinnamon. Spread softened butter evenly over dough using a spatula, and sprinkle with the cinnamon sugars.
  5. Roll up the dough, starting with the short end that is farthest from you. Roll the dough toward yourself, and then pinch seams to seal. Roll the log just a bit to even it out, patting the ends in so the log is the same thickness for the entire length.
  6. Slice into 8 equal pieces using a sharp knife.
  7. Arrange slices on greased baking sheet cut side down, 2 inches apart. Cover lightly with plastic wrap or tea towel and let buns rise for twenty minutes.
  8. Preheat oven to 425° (do this after you have set the buns aside to rise).
  9. Bake buns on middle rack in 425° oven for 10 to 15 minutes (13 minutes is just right for mine).
  10. Remove from oven. Combine the powdered sugar, salt, vanilla, and milk, and drizzle over hot buns. Enjoy warm or at room temperature.

Starting with melted butter, warm milk, and yeast (half a packet)


Butter, milk, and yeast mixed together. Nothing exciting happening…


Then you add the sugar, cardamom, salt, and flour.


Stir until it is a little smoother and elastic. This is not quite there.


That’s better. Smooth and elastic.


Cover and place in a warm place to rest for 40 minutes.


Dough rolled out and covered with softened butter.

Sprinkled evenly with cinnamon sugars.

Rolled evenly with pinched seam on the bottom.

Makes 8 rolls!


On greased cookie tray, before being covered and resting for 20 minutes.


Out of the oven!


Add icing while rolls are still hot so the icing oozes between the layers.





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3 Responses to Cardamom Cinnamon Buns

  1. niceyscratches says:


    Sent from my iPhone


  2. elisasmurray says:

    I love this recipe so much! One tip (which, yes, I got directly from Angela) is to weigh the flour instead of measure it by volume. The first time I tried these I packed the flour in a cup too much. Second time, I weighed (4.6 ounces per cup) and they turned out perfectly. If you don’t have a scale make sure you spoon the flour into the measuring cup rather than pack it down.

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