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Orange Cardamom Cinnamon Buns

Orange Cardamom Cinnamon Buns
A light, fragrant twist on classic cinnamon rolls. They are perfect for a weekend brunch.
Yield 12 – 16 buns




  • 1/2 cup whole milk (warm, 110-115 °F)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 3 large eggs
  • 4 cups all-purpose flour (plus 1/4 cup more if needed)
  • 3/4 cups cornstarch
  • 1/2 cup granulated sugar
  • 1 teaspoon sea salt
  • 1/8 teaspoon ground cardamom
  • Zest of 1 orange (about 1/2 tablespoon)
  • 1/4 cup fresh squeezed orange juice (room temperature)
  • 12 tablespoons (1 1/2 sticks) unsalted butter (chopped and at room temperature)


  • 1 1/2 cups packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1 1/4 teaspoons ground cardamom
  • 1/4 teaspoon sea salt
  • 4 tablespoons (1/2 stick) unsalted butter (room temperature)


  • 1 1/2 cups confectioners’ sugar
  • 4 ounces cream cheese (room temperature)
  • 1/4 cup fresh squeezed orange juice
  • 1/2 teaspoon vanilla extract


  • In a large liquid measuring cup, whisk together the warm milk and yeast, followed by the eggs.
  • In the bowl of a stand mixer, whisk together the flour, cornstarch, sugar, salt, 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 one minute. Increase the speed to medium and add the butter in pieces until it’s all incorporated. The dough will be very wet. Allow it to continue mixing for 10 minutes. If the dough is still looking wet, add up to another 1/4 cup of flour in 2 tablespoons increments. The dough should be very soft and delicate but not too sticky to handle. Transfer the dough to a lightly greased large bowl and cover with a clean kitchen towel. Allow the dough to double in size, up to 2 hours.
  • While the dough is rising, prepare the filling. Combine the brown sugar, cinnamon, cardamom and salt in a bowl. Grease two 8-inch cake pans thoroughly and set aside.
  • Turn dough out onto a lightly floured countertop. Roll dough into a large, thin rectangle. Using clean hands, spread the butter across the dough, leaving a small border around the edges, and then top evenly with the sugar mixture. Roll the dough into a tight cylinder. Cut into 12 or 16 even pieces and place in the reserved cake pans, cut side up. Cover and allow to double in size, approximately 1 hour.
  • Bake the buns at 350°F for 30-35 minutes, or until the tops are golden brown. Top each pan with 1/4 cup of the glaze and allow the buns to cool completely. Top with the remaining glaze before serving.


Recipe by J. Farley.

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Review & Comments

nancy g visconti | Reply

I want to try this dough. Instead of buns, could I make a coffee ring instead? I have an old recipe for a ‘Cherry-Go-Round ‘ cake from over 50 years ago that is similar. That recipe only has 1 egg & more liquid. What I especially liked about my old recipe is the forming into a ring ,then slicing every few inches & turning the slices on their sides. Was VERY pretty. This recipe intrigues me & I think would work well. What do you think? My best, Nancy

Red Star Yeast | Reply

I think that is a great idea! Let us know if you try it.
Happy baking!

Stephanie | Reply

5 stars
These are awesome! Turned out perfect with hand kneading. They are the best rolls I’ve ever made or had and will make these frequently. Thanks for the recipe!

Judy | Reply

If I weren’t running errands, I think I’d be baking those right now! I’m always happy for a good recipe that uses cardamom. And Red Star recipes are always reliable!

Dr Stephen Vadas | Reply

4 stars
What is the purpose of the cornstarch?

Red Star Yeast | Reply

Hi Stephen,
The cornstarch helps to add structure to the buns as well as tenderize the crumb.
Happy baking!

Rudy Brach | Reply

5 stars
great flavor, good recipe, easy to follow. The rolls turned out perfect.

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