Cardamom Buns with Cream Cheese Frosting
Ingredients
For the Dough
- 113 grams unsalted butter ½ cup
- 67 grams granulated sugar ⅓ cup
- 2½ tsp yeast
- 2 eggs room temperature
- 480 grams flour 4 cups
- 1 cup whole milk
- 1½ tsp salt
Cardamom Roll Filling
- 200 grams packed brown sugar 1 cup
- 113 grams unsalted butter (room temperature) ½ cup
- 60 pods cardamom seeds removed and ground finely
Cream Cheese Frosting
- 113 grams unsalted butter (room temperature) ½ cup
- 2 tsp vanilla extract
- 240 grams powdered sugar 2 cups spooned and leveled
- 130 grams cream cheese (room temperatuer) ½ cup
Instructions
For The Dough
- Into the bowl of your stand mixer add the butter straight from the fridge. Set aside.
- In a small saucepan over medium heat, add milk. When you see bubbles coming up around the sides and it's just about to boil remove from heat and add into the mixing bowl with your butter. Keep stirring the milk until all the butter melts.
- After the butter has melted immediately add the sugar and stir it in. Test the temperature with your finger it should be lukewarm (warm enough to proof the yeast but not warm enough to kill it). Test with a thermometer to be sure (38-40.5°C). If it's too hot wait for the temperature to come down a bit.
- Whisk in the yeast, and allow it to sit for 10 minutes until you see it bubble and foam at the top (check image in the blog for reference)
- Attach the dough hook and turn the mixer onto a low speed.
- Add the eggs, salt, and flour and mix until the dough comes together, about 1-2 minutes. Then increase the speed to medium and continue to knead the dough for 10 minutes.
- Cover the bowl with a towel, and allow the dough to rise in a warm place until doubled in size, about 60-90 minutes.
For the Cardamom Filling
- While the the dough is rising make your filling.
- Use a knife to remove the tip of the cardamom pods, then peel it open. Inside you will find black or brown seeds remove them and discard the green husk. Add all the cardamom seeds into a spice grinder and grind it as fine as you can.
- Mix the brown sugar, room temperature butter, and ground cardamom until smooth. Set aside until ready to use.
Shaping the Cardamom Rolls
- Dust some flour on a clean work surface.
- Once the dough has risen enough remove from the mixing bowl onto your floured work surface.
- Fold the dough into 1/3's, bring the top 1/3 of the dough to the center, and repeat with the bottom (refer to the images in the blog).
- Turn the dough 90 degrees and repeat, you should be left with a squarish shape (refer to the images in the blog).
- Using a well-floured rolling pin roll your dough to a 40 x 50 cm rectangle. Trim any excess dough.
- Using a spatula spread the filling in a thin layer all over the dough leaving about 3-4 cm on one of the long sides of your rectangle with no filling.
- Start at the long end where the filling comes all the way to the edge and start to roll the dough into a tight log shape.
- Place a piece of parchment on the bottom of A 20 x 20 cm baking dish.
- Mark 9 equal portions on your roll. A trick to cut these nicely and evenly is to use some unflavored dental floss or sewing thread. Slide a long piece of dental floss or thread under the dough. Wrap it around the top. Pull tightly in opposite directions to pull the thread through the roll. Repeat. Tuck a little bit of the the loose end under each roll (it kind of looks likes the roll is sitting on its tail). (Refer to the images in the blog). You can also use a knife to carefully cut these.
- Place the cardamom rolls in the baking dish leaving a little room between each roll. Allow them ro rise for 30 min while we preheat our oven.
- Preheat oven to 175°C (350°F)
- Once the Cardamom Rolls have proofed place in the oven and bake for 25-30 minutes until the edges and golden brown and the center have puffed up. Halfway through cooking, rotate the pan in the oven for even baking.
Cream Cheese Frosting
- While the buns are baking make your cream cheese frosting. Into the bowl of your stand mixer fitted with the paddle attachment beat together your room temperature cream cheese, room temperature butter, vanilla, and powdered sugar. If you like orange flavor a nice way to step these up is to add 1 tablespoon of orange juice and a little bit of orange zest into the frosting.
- When the Cardamom Rolls are done, spread half the glaze over the tops of the cardamom buns while they are still warm. 5-10 minutes later spread on the other half of the glaze and serve warm! These keep for about 3 days at room temperature and 5 days in the fridge. ****Check the notes below for Freezing and Making Ahead Instructions****
Notes
Making Ahead: If you want to have these fresh for breakfast, feel free to make them a day ahead. Follow the instruction all the way through shaping and cutting your cardamom buns. Once you have placed them into the baking dish immediately cover lightly with some cling film and place them in the fridge. In the morning remove from the fridge 30 min before baking (to proof), while your oven is preheating. Bake them for an extra 5 min.
Freezing: To freeze baked rolls for later. Allow the cardamom buns to come to room temperature. Tightly wrap each bun individually in some cling film and then in some aluminum foil. Place in freezer. When you want to eat them, remove them from the freezer and allow them to defrost in the fridge. Warm them up in the microwave or oven and enjoy.