Think of these like a cinnamon roll but with the addition of espresso, and then swap the cinnamon for cardamom. They’re different, but so delicious. I love these! I’ve been wanting to make a cardamom bun for honestly years, they always intrigued me. But for whatever reason, I never tried them and stuck with everyone’s go-to, a delicious cinnamon roll. But with so many recipes already under my belt, I knew that for Easter this year, I wanted to share a cardamom bun. Something different, but still so delicious! When I started making these I had another variation of the recipe in mind, but I was not loving the outcome, especially for the amount of effort the buns required. So, with one failed batch down, I decided to try a new idea but with the same flavors. A much, much easier swirled bun baked up in a muffin tin! And they turned out perfect.
Here are the details
Step 1: the dough For the buns, we’re making things so easy and simply using pizza dough! Just grab a ball from the store, and you’re ready to roll – literally. If you’re looking for a good homemade dough option, make the dough that I previously shared for my apple cinnamon rolls. Step 2: mix the espresso sugar Just like cinnamon rolls, we’re going to make a yummy espresso sugar to roll these buns up with. I use a mix of dark brown sugar, cardamom, cinnamon, and instant espresso powder. If you’re able to splurge a bit, I’ve been buying organic dark brown sugar. I’ve found it to add a special touch to whatever it’s added to. I don’t know what makes it different, but the organic sugar seems to have more moisture than other varieties. It’s really good! Step 3: roll the dough out Make sure your dough is at room temperature and not chilled, then roll it out into a large rectangle. Spread on some butter and sprinkle over the espresso sugar. Next, fold the dough in half, cut 14 strips, and roll each strip into a tight coil. Like a cinnamon roll. Step 4: rise and bake Arrange the rolls in a muffin tin lined with paper liners. Cover the rolls and let them rise for 20 or so minutes, then you can bake. The smells coming from the oven will be magical. Like sweet cardamom with hints of espresso and vanilla. It’s completely perfect; I’m not sure there’s a better smell. Step 5: the icing Brown the butter and mix it with the cream cheese, maple syrup, sugar, and a touch of vanilla. I add a shot of espresso to thin the icing out. It pairs so well with these sweet buns. As soon as the buns come out of the oven, frost, serve, and enjoy every last sweet and delicious bite. They’re soft, fluffy, and perfectly spiced with espresso and cardamom. Like a latte, but served as a sweet morning bun! You will love them! And they’re gooey, SO gooey. These buns are beyond good. Perfect for spring weekends and, of course, Easter! Looking for other sweet recipes? Here are a few ideas: Cream Cheese Swirled Cinnamon Carrot Cake Muffins Blender Chocolate Chip Peanut Butter Banana Muffins Giant Double Blueberry Muffin Cookies Bakery Blueberry Vanilla Crunch Muffins Blueberry Swirl Coffee Cake Muffins Double Strawberry Cupcakes Maple Glazed Doughnuts Baked Chocolate Fudge Glazed Doughnuts Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Lastly, if you make these Easy Brown Butter Iced Espresso Cardamom Buns be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
