Cardamom Sticky Buns
What would happen if an American Sticky Bun fell in love with a Swedish Cardamom Bun? Cardamom Sticky Buns is what. Say hello to these super soft, super pillowy, ever-so-slightly sophisticated sweet rolls topped with an indulgent yet not overly-sweet cream cheese icing. Brunch is served.
Cardamom Sticky Buns
Ok, truth is, every time I walk by a Cinnabon on the streets of Manhattan I feel an almost magnetic pull toward their cash register. I don’t know what type of fans they use to pump that smell out onto the streets of my concrete-jungle of a city, but whatever it is they use works. The same is true though of the bakeries in Uppsala, Sweden, when I was fortunate enough to visit a few years ago.
Now, Swedish bakeries might not have giant fans blowing the smell of freshly baked yeasted sweet doughs out onto the street, but what they don’t have in gimmicks they make up for in quality. And that magnetic pull toward the cash register is just as strong.
I love a Swedish Cardamom Bun just as much as I love an American Sticky Bun. And one day recently I was waxing rhapsodic about how no-one has ever thought to combine the two. How has this trans-Atlantic love-child never been dreamed of before? And is there anything more American than combining elements of the old-world with the new-world? I think not.
So I ran to the kitchen. And this glorious, slightly-elevated, brunch-worthy, sticky bun was born.
They’re not all that difficult to make; all you really need is a little time on your side. And they’d be perfect for a Sunday brunch, a Saturday baking adventure with your kids, or as a prop to strike up a conversation with your neighbor who you’ve been meaning to chat with for months now.
What do you need to make my Cardamom Sticky Buns?
The best part about my sticky buns is that you probably have most — if not all — of the ingredients in your pantry already. Here’s a run-down of the essentials for you:
- Flour: I used all-purpose flour. You could get away with using bread flour, but you’ll want to take down the protein in it by removing a tablespoon or two of flour per cup and replacing it with the same quantity of corn starch. I actually have a whole discussion on this here, if you want to read more about it.
- Sugar: If you are outside of the States and using caster sugar (or super-fine sugar) I beg you to weigh your sugar instead of measuring it by the cup. Our sugar isn’t super-fine here in the States (I know… it’s a tragedy). Because the granules are larger, fewer of them fit into a measuring cup. Volume is not volume, but weight is weight. If you weigh your sugar you’ll be sure to be using the correct amount.
- Yeast: I used instant yeast, but any rapid rise yeast should work. If you only have active-dry yeast increase the amount you use by about 25%. I have a post on this, too, if you’re interested.
- Butter: Unsalted, if you have it! If you don’t just decrease the salt in the recipe by about a 1/4 teaspoon.
- Cardamom: The spice of my people, as my good friend Bill likes to say. Cardamom is made from seed pods of various plants belonging to the ginger family. Green cardamom is known as “true cardamom” and it’s the most common type found in a supermarket (once it’s out of the seed pods and ground up it will likely not look “green” to you).
- Cream Cheese: Is there a processed food that exists that’s better than cream cheese? I don’t think so. Make sure your cream cheese is at room temperature so that it will whip up for you when you go to make the frosting.
- Vanilla Extract: If you know me, you know that I’m not a stickler for pure vanilla extract. Once that product hits the heat of your oven all those super-refined floral notes are going to go out the window anyway. So if you bake it, you can get away with artificial vanilla.
Tips for the best sticky buns, ever.
Any type of sticky bun is actually pretty easy to whip up. The thing you really need to remember if you’re new to baking (and baking with yeast) is that time is your friend. The yeast just needs time to work, and you can’t rush it. A watched pot never boils, as they say.
You can slow yeast down though, so be mindful of the temperature of your kitchen. If it’s cold, the yeast is going to take longer to work, and the dough will take longer to rise.
- Be Patient: Any type of yeasted dough just takes times to rise. And this means some advance planning on your part. Don’t skip this step! If you do your sticky buns will be flat and dense, and you will be really annoyed with yourself.
- Don’t over bake them: I repeat.. do not over bake your cardamom sticky buns! You want that super gooey, slightly under-baked center, after all. If you need a guide, check out what my un-frosted ones look like. They there is some dark color just beginning to appear. Perfect.
- You’re going to want to eat these warm: Cinnamon buns are best when they are fresh out of the oven. And the same is true for my cardamom buns! Also, they don’t keep particularly well, so the sooner you dig in, the better.
Other recipes you might be interested in:
If you’re looking for more inspiration you might enjoy one of these popular recipes I’ve posted!
Tag me on Instagram @jamandbreadofficial (I love seeing when other people make something I’ve created) and please consider leaving me a review below if you make my Cardamom Sticky Buns. I sincerely hope that you love them!
For even more recipe ideas you can follow me on Pinterest!
Enjoy!
Cardamom Sticky Buns
- Prep Time: 2-1/2 hours (including rising time)
- Cook Time: 25 minutes
- Total Time: About 3 hours
- Yield: 12 sticky buns 1x
- Category: Brunch
- Cuisine: American
Description
What would happen if an American Sticky Bun fell in love with a Swedish Cardamom Bun? Cardamom Sticky Buns is what. Say hello to these super soft, super pillowy, ever-so-slightly sophisticated sweet rolls topped with an indulgent yet not overly-sweet cream cheese icing. Brunch is served.
Ingredients
For The Dough
- 3 1/2 cups all-purpose flour (490 grams)
- 1/4 cup granulated sugar (50 grams)
- 1 teaspoon ground cardamom
- 1 teaspoon kosher salt
- 1 cup whole milk (250 milliliters)
- 2 teaspoons instant yeast
- 1 tablespoon vanilla extract
- 2 large eggs, room temperature
For The Filling
- 4 tablespoons butter, melted
- 1/2 cup packed brown sugar (100 grams)
- 1 teaspoon cinnamon
- 2 teaspoon cardamom
For The Cream Cheese Frosting
- 1 1/2 cups powdered sugar (170g)
- 2 tablespoons cream cheese, room temperature
- 2 tablespoons butter, melted
- 1/8 teaspoon cardamom
- 1/4 teaspoon kosher salt
- 1 1/2 tablespoons milk (to desired consistency)
Instructions
- In the bowl of a stand mixer (or a large bowl, if you’re mixing by hand) combine the flour, sugar, 1 teaspoon ground cardamom, and yeast and stir to combine. Add the salt and stir to combine.
- In a measure cup combine your milk, vanilla, and eggs. Add the wet ingredient to the dry ingredients, mix on low until until combined, then turn the mixer up to medium and knead the dough for about 10 minutes (this will also take about 10 minutes by hand but it is harder, messier, and more annoying to do). You’ll know when the dough is ready because it will start to pull away from the sides of the bowl.
- While your Kitchen Aid is doing the heavy lifting grease or spray a large bowl and when the dough is ready place the dough into the greased bowl. Cover it with a damp kitchen towel or plastic wrap, and set it aside to proof for 1 hour. Somewhere kind of warm is ideal.
- Melt your 4 tablespoons of butter and let it cool slightly. Grease or spray a 9″x 13″ baking pan while you’re waiting on the butter to cool. Once the butter has cooled down a bit add your brown sugar, cinnamon and 2 teaspoons ground cardamom and stir to combine.
- Flour your work surface. Roll your dough into a rectangle until is measures 16”x24” (the dough will be thin and you might find this annoying but it’s well worth it!). Using your fingers, spread the butter mixture all over the dough, leaving a 1” margin at the top edge (the long edge) of the dough. Yes, I said use your fingers. It will be messy, and sticky, and glorious. Lick your fingers when done.
- Starting at the bottom (the long edge), roll the dough up. Reposition the dough so the seam is on the bottom. Cut the dough roll into 12 equal portions. Place each potion (bun!) into your prepared pan. Cover the pan with a damp kitchen towel or plastic wrap and allow the sticky buns to rise a second time. This will take another hour.
- Preheat your oven to 375°F (180°C + Fan). Bake for 25 minutes (give or take 5 minutes on either side) until the tops are golden brown and your entire home smells amazing.
- Make your frosting: Melt your remaining 2 tablespoons of butter and let cool. Combine your powdered sugar, cream cheese, butter, remaining 1/8 teaspoon ground cardamom and 1/4 teaspoon kosher salt in a bowl and whisk to combine. It’s going to be incredibly thick, so start adding milk little by little to thin it out. Stop adding milk when you reach whatever you consider your ideal icing consistency to be.
- Cool your Cardamom Sticky Buns for 10 minutes, spread the frosting on your buns, and serve.
Notes
It’s important that you NEVER add yeast and salt at the same time as the salt will kill the yeast if it comes in direct contact with it. Mix your yeast with your flour to create a sort of “neutral zone” around the yeast, and then add your flour. World without end, amen.
Keywords: brunch, dessert, sticky buns, cardamom, yeasted doughs
