Orange and cardamom give a light, fragrant twist on a classic cinnamon roll. They are perfect for a weekend brunch.
Preparation Time: 3 Hours
Cooking Time: 30 Minutes
Serves: 14 Buns
- 118ml whole milk (warm to 50C)
- 2 ¼ tsp instant yeast
- 3 eggs
- 512g plain flour
- 96g cornflour
- 64g granulated sugar
- 1 tsp sea salt
- ¼ tsp ground cardamom
- Zest of 1 orange
- Juice of 1 orange
- 170g unsalted butter (diced and at room temperature)
- 192g brown sugar
- 1 tbsp ground cinnamon
- 1 tsp ground cardamom
- ¼ tsp sea salt
- 57g unsalted butter
- 192g icing sugar
- 112g cream cheese
- Juice of 1 orange
- ½ tsp pure vanilla extract
For the buns, mix together the warm whole milk and instant yeast in a large bowl then incorporate the eggs.
In a stand mixer bowl, whisk together the flour, cornflour, sugar, salt, cardamom and orange zest.
Attach the dough hook and turn onto a low speed, slowly pouring in the milk mixture followed by the orange juice.
Once the ingredients have combined, increase the speed to medium and add in the diced butter. Leave to mix for 10 minutes.
The dough should be soft, delicate and not too sticky to handle – if it’s still wet, add more flour in tablespoon increments.
Transfer the dough to a lightly greased bowl and cover with a cloth – allow to prove for 2 hours until it’s doubled in size.
Meanwhile, combine the brown sugar, cinnamon, cardamom and salt in a bowl for the filling.
Grease 2 8” cake tins thoroughly and put to one side.
Roll the dough out on a lightly floured surface into a large, thin rectangle.
Spread the butter across the dough using your hands, leaving an inch border around the edge then cover evenly with the sugar mixture.
Roll the dough into a tight cylinder and slice into 14 pieces, then place into the cake tins, cut side up.
Cover and prove for an hour.
Meanwhile prepare the glaze, whisking together the icing sugar, cream cheese, orange juice and vanilla extract. Set aside.
Bake the buns at 180C for 30-35 mins until the tops are golden brown.
Top the buns with a quarter of the glaze and allow the buns to cool completely.
Add the remaining glaze before serving and enjoy.