Glazed Cinnamon-Cardamom Buns
Brioche-like Swedish-style twisted knots streaked with buttery cinnamon filling and brushed with a glossy brown-sugar syrup.
⏱️ Prep: 70 min🍳 Cook: 30 min🍽️ Makes 8
Ingredients
| 1 cup | 240 ml | whole milk |
| 1 Tbsp. | 15 ml | 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. | 5 ml | kosher salt |
| 6 Tbsp. | 90 ml | unsalted butter, room temperature, plus more for bowl |
| 6 Tbsp. | 90 ml | unsalted butter, room temperature (filling) |
| 3 Tbsp. | 45 ml | ground cinnamon |
| 1 1/2 cups | 360 ml | brown sugar, packed, divided |
| — | all-purpose flour (for surface) | |
| 1/2 cup | 120 ml | water (for the syrup) |
Instructions
- Heat milk in a small saucepan over low until just warm; an instant-read thermometer should register 105-115 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, meaning the yeast is active.
- 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 mix until the dough is smooth and elastic, about 10 minutes. Gradually add 6 Tbsp. butter 1 Tbsp. at a time, mixing to incorporate slightly before adding more. Once all the butter is in, mix until dough is smooth, supple, and shiny, 10-15 minutes longer (mixing this long develops the gluten).
- Transfer dough to a large buttered bowl, cover with plastic wrap and a kitchen towel, and let sit at room temperature until doubled, 1-1 1/2 hours. Punch down, cover tightly, and chill overnight.
- Make the filling: mix butter, cinnamon, and 1/2 cup brown sugar in a medium bowl until combined.
- Working quickly with chilled dough, turn out onto a lightly floured piece of parchment and roll to a 1/4"-thick rectangle, about 16"x12". Cover with plastic and chill until firm, 30-60 minutes.
- Spread the butter mixture over two-thirds of the dough. Fold the plain third over the middle, then fold the opposite third over (like an envelope). Roll to a 12"x8" rectangle about 1/2" thick and slice lengthwise into eight 1"-thick strips.
- Working one at a time, lay a strip long side facing you and gently twist each end in opposite directions until spiraled. Wrap the twisted strip tightly around 3 fingers twice, cross over, and tuck the end through to form a knot; twist tightly so they rise while baking.
- Divide the twists between 2 rimmed baking sheets, spacing evenly. Cover loosely with plastic wrap and let sit at room temperature until doubled, 45-60 minutes.
- Place racks in the upper and lower thirds of the oven; preheat to 325 F. Bake, rotating pans top to bottom halfway through, until deeply golden brown, 25-30 minutes.
- Bring the remaining 1 cup brown sugar and 1/2 cup water to a boil in a small saucepan. Generously brush the syrup over the hot buns; for a sweeter pastry, wait 5 minutes and brush again.
- Do Ahead: Buns can be made 2 days ahead. Tightly wrap with plastic and store at room temperature.