Orange Cardamom Morning Buns

I absolutely love how these morning buns fill my kitchen with the warm, fragrant aroma of orange and cardamom. They’re soft, buttery, and delicately spiced — a bright, citrusy twist on a classic sweet roll that feels both cozy and elegant.

Why You’ll Love This Recipe

I find that these buns are the perfect balance of sweet and fragrant. The dough is tender and fluffy, the filling combines aromatic cardamom and orange zest for a refreshing punch, and the glaze adds a glossy citrus finish. They make weekend breakfasts or brunches feel special without being overly complicated. Whether served warm with coffee or packed for an afternoon treat, these buns always impress.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Dough:
2 3/4–3 cups all-purpose flour
3 tablespoons granulated sugar
1 packet (2 1/4 teaspoons) instant yeast
1 teaspoon fine sea salt
3 tablespoons unsalted butter
1 cup whole milk
1 large egg, room temperature

Filling:
3 tablespoons granulated sugar
1 tablespoon fresh orange zest
4 teaspoons ground cardamom
pinch of fine sea salt
3 tablespoons unsalted butter, melted

Glaze:
1/3 cup fresh orange juice
1/3 cup granulated sugar
1/2 teaspoon ground cardamom
1 tablespoon unsalted butter

Directions

1. I start by warming the milk in a small saucepan or microwave until just lukewarm (about 105–110°F / 40–43°C). I whisk in the butter until melted.
2. In a large mixing bowl, I combine 2 3/4 cups of flour, granulated sugar, instant yeast, and sea salt.
3. I pour the warm milk mixture into the dry ingredients, add the egg, and stir until a soft dough forms. If the dough feels sticky, I add a little more flour, 1 tablespoon at a time, until it’s smooth and elastic.
4. I knead the dough on a lightly floured surface for about 5–7 minutes (or use a stand mixer with a dough hook for 4–5 minutes) until it becomes soft and slightly springy.
5. I place the dough in a greased bowl, cover it with plastic wrap or a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. While the dough rises, I make the filling by mixing together the sugar, orange zest, cardamom, and a pinch of salt in a small bowl.
7. Once the dough has risen, I punch it down and roll it out on a floured surface into a rectangle, about 12×16 inches.
8. I brush the melted butter evenly over the dough, then sprinkle the orange-cardamom mixture on top, spreading it all the way to the edges.
9. Starting from one long side, I tightly roll the dough into a log. I trim the edges and cut the log into 12 even pieces.
10. I place the buns in a greased 9×13-inch baking dish (or muffin tin for individual buns), cover lightly, and let them rise again for about 30 minutes.
11. I preheat the oven to 350°F (175°C).
12. Once the buns have risen, I bake them for 22–25 minutes, or until golden brown and cooked through.
13. While they bake, I make the glaze by combining orange juice, sugar, cardamom, and butter in a small saucepan. I simmer over low heat until slightly thickened, about 3–4 minutes.
14. When the buns come out of the oven, I brush the warm glaze generously over the tops, letting it soak in. I like to serve them warm while the glaze is still glossy and fragrant.

Servings and Timing

This recipe makes 12 buns.

• Prep time: ~20 minutes
• Rise time: ~1 hour 30 minutes
• Bake time: ~25 minutes
• Total time: ~2 hours 15 minutes

Variations

• I sometimes swap the orange zest for lemon zest for a slightly tangier flavor.
• For extra sweetness, I sprinkle a handful of finely chopped nuts (like pistachios or almonds) over the filling before rolling.
• I’ve made a cream cheese glaze instead of the orange glaze for a richer, dessert-style version.
• If I want to make them dairy-free, I use plant-based butter and milk with great results.
• To make ahead, I assemble the rolls and refrigerate overnight, then bake fresh in the morning.

Storage/Reheating

I store leftover buns in an airtight container at room temperature for up to 2 days or in the fridge for 4 days. To reheat, I warm them in the oven at 300°F (150°C) for 5–7 minutes or microwave for 15–20 seconds to soften. These buns also freeze beautifully — I wrap them individually and freeze for up to 2 months. I thaw them overnight in the fridge and reheat before glazing or serving.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes. If I use active dry yeast, I dissolve it in the warm milk first and let it sit for 5–10 minutes until foamy before mixing with the other ingredients.

Can I make these without cardamom?

Definitely — I can substitute cinnamon or a blend of cinnamon and nutmeg if I prefer a warmer, more classic flavor.

Can I use store-bought dough to save time?

Yes, I can use pre-made yeast dough or even crescent roll dough for a shortcut, though homemade dough gives the best texture and flavor.

How can I tell when the dough has risen enough?

It should double in size and feel puffy when gently pressed — the indentation should slowly spring back.

Can I prepare these buns the night before?

Yes, I assemble and cut the rolls, then refrigerate them overnight. In the morning, I let them sit at room temperature for 30–40 minutes before baking.

How do I prevent the filling from leaking out?

I leave a small border (about ½ inch) along one edge of the dough when rolling so it seals better, and I roll tightly to prevent gaps.

What’s the best way to zest an orange?

I use a microplane grater to remove just the bright orange part of the peel — not the bitter white pith underneath.

Can I make a thicker glaze?

Yes. I simmer the glaze a little longer or add a few tablespoons of powdered sugar for a more syrupy texture.

What can I serve these buns with?

I love pairing them with coffee or tea for breakfast, or serving them warm with a little butter as an afternoon treat.

Can I freeze unbaked rolls?

Yes, I freeze them before the second rise, then thaw overnight in the fridge, let them rise, and bake as usual.

Conclusion

I love how these Orange Cardamom Morning Buns bring a touch of sunshine to any morning. The combination of citrus, spice, and buttery dough feels luxurious yet homey. Whether for a weekend brunch or a special breakfast, these buns are the perfect way to start the day on a fragrant, comforting note.

Print