Skip to content
Flavor of The Month: Huli Huli Chicken! Free With $75+
Flavor of The Month: Huli Huli Chicken! Free With $75+

Test Kitchen Approved

Cardamom Cinnamon Buns

Cardamom Cinnamon Buns

Cardamom Cinnamon Buns

Recipe By Michael Kimball, Savory Spice Test Kitchen


8 to 10 buns

Prep Time

15 Minutes

Cooking Time

15 Minutes

Recipe By Michael Kimball, Savory Spice Test Kitchen

Wake up your loved ones with the smell of these warm, sweet-spiced buns that rise overnight for enhanced flavor and fluffiness! Looking to step up your breakfast game even more? Explore our full collection of Breakfast recipes


For dough:

1/2 cup warm whole milk, about 115 degrees

1 Tbsp. active dry yeast

2 1/2 cups all-purpose flour

1/4 cup brown sugar, packed

2 eggs

2 egg yolks

1/4 cup unsalted butter, melted

For filling:

1/2 cup brown sugar, packed

1/4 cup unsalted butter, softened

1/4 cup tahini

1 Tbsp. all-purpose flour

For glaze:

3/4 cup powdered sugar

1/4 cup unsalted butter, melted

1 Tbsp. whole milk

Savory Spice ingredients in this recipe

  • Green Cardamom Pods

    Green Cardamom Pods have a strong, flowery flavor and can be finely ground to use as a seasoning in coffee, rice, meat & marinades. These whole...

    View full details
  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. Straight from the sea to your tab...

    View full details
  • Supreme Saigon Cinnamon

    If you're looking for bold, fresh cinnamon flavor, then look no further with Supreme Saigon Cinnamon. Our ground Saigon cinnamon's higher oil conte...

    View full details
  • Rose Water

    Have you ever tried using Rose Water for baking? Culinary rose water is similar to rose extract, except less concentrated. Rose water flavor is com...

    View full details


For dough:In a small bowl, combine warm milk and yeast and set aside. Use a mortar and pestle (or a rolling pin and zip-top bag) to coarsely grind Green Cardamom Pods, discarding large pieces of shell that won't grind up. In a large bowl, whisk together flour, brown sugar, Mayan Sea Salt, and ground cardamom. Add whole eggs, egg yolks, butter, and yeast mixture to dry ingredients and stir with a wooden spoon until a soft, wet, slightly lumpy dough is formed. Cover bowl with plastic wrap and refrigerate for 8 to 10 hours, or overnight.

For filling: In a small bowl, mix brown sugar, butter, tahini, flour, Supreme Saigon Cinnamon, and Mayan Sea Salt until smooth and set aside. After dough has been refrigerated, preheat oven to 375 degrees and line a baking sheet with parchment paper. Transfer dough to a clean, lightly floured surface and roll into a 14x14 square. Spread filling evenly over entire surface of dough. Fold dough in half downwards, lining up the top and bottom corners. Use a pizza cutter to cut 1-inch strips of folded dough from bottom to top. Holding each end of one folded strip, gently stretch apart while twisting each end in opposite directions to create a spiral. Wrap one end around itself several times to form a circular bun. Tuck the loose end under the bun to secure. Repeat with remaining strips and place on prepared baking sheet. When all buns have been formed, gently cover with plastic wrap or clean cloth and allow to rise for 30 to 60 min., or until visibly puffed with a marshmallow-like feel when gently poked. Bake for 12 to 14 min., or until very lightly browned on top. Allow to cool on baking sheet for 2 to 3 min. before transferring to a baking rack to cool.

For glaze: In a small bowl, whisk together powdered sugar, butter, milk, Rose Water, and Mayan Sea Salt for 1 min., or until smooth. Spoon or pipe glaze over warm or cooled buns and serve.