Black Cardamom Cinnamon Buns
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Test Kitchen Approved Recipe

Wake up your loved ones with the smell of these warm, sweet-spiced buns that rise overnight for enhanced flavor and fluffiness!


YIELD
12 rolls

TIME
Active Prep: 15 min
Cook: 15 min

INGREDIENTS
  • For dough:

  • 1/2 cup warm whole milk, about 115 degrees
  • 1 Tbsp. active dry yeast
  • 4 Black Cardamom Pods*
  • 2 1/2 cups all-purpose flour
  • 1/4 cup brown sugar, packed
  • 1 1/2 tsp. Kosher Salt
  • 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
  • 1 Tbsp. Supreme Saigon Cinnamon
  • 1/2 tsp. Kosher Salt
  • For glaze:

  • 3/4 cup powdered sugar
  • 1/4 cup unsalted butter, melted
  • 1 Tbsp. whole milk
  • 1/2 tsp. Rose Water
  • 1/4 tsp. Kosher Salt

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NOTES

*7 Green Cardamom Pods can be substituted for Black Cardamom.



DIRECTIONS

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 black cardamom pods, discarding large pieces of shell that won't grind up. In a large bowl, whisk together flour, brown sugar, salt, and ground black 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, cinnamon, and 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 salt for 1 min., or until smooth. Spoon or pipe glaze over warm or cooled buns and serve. 

 



THANKS TO
Michael Kimball, Savory Spice Test Kitchen

NUTRITION
Nut-Free
Vegetarian



ITEMS IN THIS RECIPE

36
3 lbs  
$6.65

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