These cardamom and cinnamon buns are perfect for Christmas morning, served warm with a glass of cold milk as you unwrap presents. My kids love helping me make them – from pounding the cardamom pods to helping roll up the buns, they are a much-loved Christmas baking tradition. The dough can be made the night before and left to prove overnight in the fridge, making for less work in the morning.
- 500g strong bakers flour, plus extra for dusting
- 80g caster sugar
- 1½ tbsp freshly ground cardamom
- 10g dry active yeast
- 5g fine sea salt
- 350ml full cream milk
- 100g unsalted butter, softened, plus extra to grease the bowl
- 100g unsalted butter, softened
- 80g caster sugar
- 1½ tbsp ground cinnamon
- 1 egg, for egg wash
- pearl sugar*, to decorate
- Combine the dry ingredients in a large bowl.
- Warm the milk in a small pot over a medium heat until it reaches 38C on a thermometer. Pour into the large bowl of a stand mixer fitted with a dough hook.
- Add the butter and the dry ingredients. Mix on low until it forms a shaggy dough, then increase the speed to high and mix for 8-10 minutes until the dough is soft and elastic.
- Shape into a ball and transfer to a bowl lightly greased with butter. Cover with a tea towel and allow to rise in a warm space for an hour or until doubled in size. (Alternatively, let the dough rise slowly in the fridge overnight.)
- Meanwhile, make the filling by combining the butter, caster sugar and cinnamon in a medium bowl, mixing with the back of a spoon.
- On a surface lightly dusted with flour, knock back the dough and roll out to a 40cm x 30cm rectangle.
- Spread the cinnamon filling over the rectangle evenly, leaving a 2cm border along one of the longest ends. Gently roll the dough from the other longest side into a log.
- Cut the log into 2-3cm thick pieces and place each piece, spiral side up, into patty pans. Arrange on two large baking trays and cover with a tea towel. Allow the buns to prove in a warm space for 30 minutes or until slightly risen and puffed.
- Preheat the oven to 220C fan-forced (240C conventional).
- Whisk the egg and 1 teaspoon of water in a small bowl. Brush onto the buns and sprinkle generously with pearl sugar.
- Place the buns in the middle rack of the oven and immediately reduce the temperature to 200C fan-forced (225C conventional). Bake for 6-8 minutes until golden and just cooked through. Serve warm or at room temperature with a glass of cold milk.
*Pearl sugar is great for decorating these buns as it gives a nice crunch and doesn't melt at high temperatures. If you cannot find any, use demerara sugar instead.
This recipe features in Good Food Christmas, screening on Channel 9 at 5.30pm on Saturday, December 4, or catch up on 9Now.