Orange Cardamom Cinnamon Buns
I feel like I've been trying to recover from my birthday hangover for the past four days. And what's worse is that I only had five cocktails over the course of two days , a dark chocolate lilikoi birthday cupcake made by Lily, and some butter beer (non-alcoholic) at Harry Potter Land the day before. Oh yeah, and a very large Lard Lad rainbow sprinkle donut from Simpsonville (for the record, idk what Harry Potter Land and Simpsonville are really called but both are in Universal Studios). Basically, what I'm trying to say is that I'm getting old, and I'm totally ok with that. I might be an old lady now, but that doesn't mean I didn't feel like a princess all weekend long. The weekend was so magical (thank you everyone for making it so special), I nearly forgot about what was happening in the rest of the world.
However, even a long birthday weekend must come to an end and that is why I'm here stress baking my week away. So far I've baked: babka, bundt cakes, cookies, these buns, and the week's not over yet! How are you guys coping? If you're still looking for a method, I highly recommend baking these orange cardamom cinnamon buns from Jennifer Farley aka Savory Simple's new book The Gourmet Kitchen. It's just one of many approachable yet v gourmet recipes that grace the pages of Jen's book. And if baking's not your thing, don't you worry, I spied a ton of tasty looking savory recipes in there!
Quick warning regarding these buns... do not bake them if you're on a "diet" or "watching what you eat" because they're so good, you're gonna want more than one. Just ask Moses, who managed to eat three in the time it took me to eat one and then put my plate away. 😂 Jen shares a super yummy orange cream cheese glaze for these in her book, which I would have made if I wasn't out of cream cheese and feeling v lazy. Instead, I opted for the very simple and super fun to eat pearl sugar (crunch crunch crunch), since I happened to have it on hand. Everything else in the recipe is exactly as Jen instructed. Hugs to all of you and (mocktail) cheers to the almost weekend!
Ps - If you need me, I'll be in Cambria this weekend with a bunch of really awesome blogger ladies! More to come on our adventures.
Pss - It's probably v likely that I'll be sharing all shenanigans on Instagram Stories.
- 1/2 c. whole milk, warmed (110° to 115°F)
- 2 1/4 tsp. instant yeast
- 3 large eggs
- 20 oz. (4 c.) all-purpose flour, plus 1/4 c. if needed
- 3 1/4 oz. (3/4 c.) cornstarch
- 1/2 c. granulated sugar
- 1 tsp. kosher salt
- 1/8 tsp. ground cardamom
- 1 1/2 tsp. grated orange zest
- 1/4 c. fresh-squeezed orange juice
- 6 oz. (12 Tbsp.) unsalted butter, cut into small pieces and at room temperature
- 1 1/2 c. packed light brown sugar
- 1 Tbsp. ground cinnamon
- 1 1/4 tsp. ground cardamom
- 1/4 tsp. kosher salt
- 2 oz. (4 Tbsp.) unsalted butter, room temperature
- 1 large egg
- 1 Tbsp. water
- Pearl sugar, for sprinkling
- Stand mixer
- Measuring cups & spoons
- Mixing bowls
- Plastic wrap
- Rolling pin
- 2 8-inch cake pans
- To make the dough, in a large liquid measuring cup, whisk the milk and yeast, followed by the eggs.
- In the bowl of a stand mixer, whisk the flour, cornstarch, granulated sugar, salt, 1/8 teaspoon cardamom, and orange zest. Break apart any clumps of zest if necessary. Attach the dough hook, turn the mixer on low speed, and add the warm milk mixture followed by the orange juice. Allow the ingredients to combine for 1 minute. Increase the speed to medium and add the butter in pieces until it's all incorporated--at this stage, the dough will be very wet. Allow it to continue mixing for 10 more minutes. If the dough is still wet, add up to another 1/4 cup of flour in 2-tablespoon increments until incorporated. When finished, the dough should be very soft and delicate but not too sticky to handle. Transfer the dough to double in size, up to 2 hours at room temperature. To speed things up, you can place the bowl inside the oven or microwave next to a small bowl of boiling water and close the door.
- To prepare the filling, while the dough is rising, combine the brown sugar, cinnamon, 1 1/4 teaspoons cardamom, and the salt in a small bowl. Grease two 8-inch cake pans thoroughly using baking spray or butter and set aside.
- Place the dough on a lightly floured countertop. Roll the dough into a large, thin rectangle (suggested 19 x 14 inches). Using clean hands, spread the butter across the dough, leaving a small unbuttered border around the edges, and then top evenly with the sugar mixture. Roll the dough into a tight cylinder. Cut into 12 to 16 even pieces and place in the reserved cake pans, cut side up. Cover and allow the dough to double in size at room temperature, approximately 1 hour.
- To make the egg wash, beat 1 egg with 1 tablespoon of water until frothy. Brush onto proofed rolls then generously sprinkle with pearl sugar.
- Bake the buns at 350°F for 30 to 35 minutes, or until the tops are golden brown. Let cool in pan for at least 10 minutes before serving.
- Serve and enjoy!