Glazed Cinnamon-Cardamom Buns

Glazed Cinnamon-Cardamom Buns

Makes 8

Ingredients:

For the Dough:

1 cup whole milk
1 Tbsp. active dry yeast
1 large egg
1 large egg yolk
3 1/2 cups (475 g) all-purpose flour
1/2 cup (105 g) granulated sugar
1 1/2 tsp. (3 g) ground cardamom
1 tsp. kosher salt
6 Tbsp. room temperature unsalted butter, plus more for bowl

For the Filling and Assembly:

6 Tbsp. unsalted butter, room temperature
3 Tbsp. ground cinnamon
1 1/2 cups (packed) brown sugar, divided
All-purpose flour (for surface)

Directions:

Preparation

For the Dough:

Step 1

Heat milk in a small saucepan over low until just warm; an instant-read thermometer should register 105°F–115°F. Pour into the large bowl of a stand mixer. Whisk in yeast and let sit until foamy, 10–15 minutes. You should see a layer of foam on the surface; this means that the yeast is active.

Step 2

Add egg, egg yolk, flour, granulated sugar, cardamom, and salt to the yeast mixture and mix with the dough hook on low speed until well combined. Increase speed to medium and continue to mix until dough is smooth and elastic about 10 minutes. Gradually add butter 1 Tbsp. at a time, mixing to incorporate slightly before adding more. When 6 Tbsp. butter are incorporated, mix until dough is smooth, supple, and shiny, 10–15 minutes longer (you need to mix this long to develop the gluten).

Step 3

Transfer dough to a large buttered bowl, cover with plastic wrap and a kitchen towel and let sit at room temperature until doubled in size, 1–1 1/2 hours. Punch the dough down, cover the bowl tightly in plastic wrap, and chill overnight (the slow proof creates more flavor because it gives the yeast more time to process the sugar).

For the Filling and Assembly:

Step 4

Mix butter, cinnamon, and 1/2 cup brown sugar in a medium bowl until combined.

Step 5

Have your tools and filling nearby; you want to work quickly and keep the dough as chilled as possible to make rolling more manageable. Turn out the dough onto a lightly floured piece of parchment paper and roll to a 1/4"-thick rectangle, about 16"x12". Cover with plastic and chill until dough is firm, 30–60 minutes.

Step 6

Spread the butter mixture over two-thirds of the dough. Fold the plain side over the middle, then fold the opposite third over (like folding an envelope). Roll to a 12"x8" rectangle about 1/2" thick. Slice lengthwise into eight 1"-thick strips.

Step 7

Working one at a time, lay strips on a clean work surface with the long side facing you. Using your palms, gently twist each end in opposite directions until the entire strip is spiraled. Hold one end of the strip between a thumb and index finger. Working away from you, tightly wrap the strip around 3 fingers. Wrap around your fingers again, placing the second loop closer to the palm of your hand. As you bring the strip across the back of your hand, cross over the first loop, angling toward the end of your index finger. Cross the dough over the front of your hand and tuck the end into the center while removing your fingers and pushing through to the other side to create a knot. Check out step-by-step photos here. You want to twist these tightly so that they rise while baking. If you’re having trouble, twist them into any kind of knot that you can—just make sure it’s wrapped tightly.

Step 8

Divide cinnamon twists between 2 rimmed baking sheets, spacing evenly apart. Cover loosely with plastic wrap and let sit at room temperature until doubled in size, 45–60 minutes.

Step 9

Place racks in upper and lower thirds of oven; preheat to 325°F. Bake cinnamon buns, rotating pans from top to bottom halfway through, until deeply golden brown, 25–30 minutes.

Step 10

Bring the remaining 1 cup brown sugar and 1/2 cup water to a boil in a small saucepan. Generously brush syrup over hot buns. If you like a sweeter pastry, wait 5 minutes, then brush again.

Step 11

Do Ahead: Buns can be made 2 days ahead. Tightly wrap with plastic and store at room temperature.

Recipe Courtesy of Get Pocket.com

Sorry, there aren’t step-by-step pictures of the folding of the dough. I think this recipe may have appeared Epicurious to begin with so there might be some pictures there. But it’s really pretty in the picture on the site. Very elegant looking.

9 Likes

These sound amazing! :purple_heart::purple_heart::purple_heart:

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This looks like something I could eat the entire batch of, all by myself :joy: :+1:

Love the recipe, Amethyst - thanks for sharing it! :heart:

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They sound a bit tricky to make, but I think it would be worth it!

Thank you, dear heart! Glad you like it! And I think if you can make a batch, you can eat it!

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That’s my kind of wisdom right there :joy: :+1:

Always love the recipes you find - thanks again for sharing them with us! :hugs: :heart:

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Aww, thanks, love! :smiling_face_with_three_hearts:

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Thank you for the recipe! Cinnamon and Carmel are my thing! I will make these for Thanksgiving.

Blessed Be
Medea

6 Likes

I hope you like them! Good luck twisting them up! LOL!

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