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

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Warm milk to 105–110°F (40–43°C) and whisk in the butter until melted.
In a large bowl, combine 2 3/4 cups flour, sugar, yeast, and salt. Add milk mixture and egg, stirring until a soft dough forms. Add more flour as needed until smooth and elastic.
Knead for 5–7 minutes (or 4–5 in a mixer) until soft and springy. Place dough in a greased bowl, cover, and let rise 1 hour, until doubled in size.
Mix sugar, orange zest, cardamom, and a pinch of salt for the filling.
Roll dough into a 12×16-inch rectangle. Brush with melted butter and sprinkle evenly with the orange-cardamom mixture.
Roll up tightly from the long side, trim edges, and cut into 12 pieces.
Arrange buns in a greased 9×13-inch pan. Cover and let rise 30 minutes.
Preheat oven to 350°F (175°C). Bake for 22–25 minutes, until golden brown.
For the glaze, simmer orange juice, sugar, cardamom, and butter for 3–4 minutes until slightly thickened.
Brush warm glaze over baked buns and serve while warm and fragrant.

Swap orange zest for lemon zest for a tangier flavor.

Add chopped nuts or a cream cheese glaze for variation.

Use plant-based milk and butter for a dairy-free version.

Prepare the night before and bake in the morning for fresh rolls.

Freeze baked or unbaked buns for up to 2 months.