Introduction

These High Altitude Cardamom Morning Buns are a delightful twist on the classic cinnamon roll, infused with warm cardamom and a caramelized cinnamon sugar crust. Perfect for breakfast or brunch, they offer a soft, buttery texture with a crisp, golden exterior.

A close-up view of a single cinnamon sugar-coated twisted bun with a rough texture showing sugar crystals all over its spiral surface, placed in the center of a white ridged plate with a subtle ripple pattern. The bun has a golden brown color underneath the sugar layer. In the background, several similar buns are blurred, adding depth to the scene. The plate sits on a soft, light beige knitted cloth against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 recipe Cinnamon Roll Dough
1 tsp ground cardamom
7 tbsp unsalted butter, melted, divided
1 1/2 cups granulated sugar
4 tsp ground cinnamon
2 tbsp light brown sugar

Instructions

Prepare the dough: Make the Cinnamon Roll Dough as directed in your recipe, adding 1 teaspoon of ground cardamom to the dough. Let it rise until doubled in size, then cover and refrigerate overnight.
Prepare the pan: Lightly brush 2 tablespoons of melted butter into each cup of a muffin pan. In a bowl, mix the granulated sugar with cinnamon. Sprinkle this cinnamon sugar into each buttered muffin cup, turning the pan to coat the sides evenly. Dump out any excess sugar onto a clean surface to reuse later.
Roll out the dough: On a floured surface, gently press the chilled dough to release air, then roll it into a 12×18 inch rectangle. Brush 3 tablespoons of melted butter over the dough.
Add filling: Combine 1/4 cup of the cinnamon sugar with the brown sugar and sprinkle evenly over the buttered dough. Lightly press the sugar into the dough.
Shape the buns: Cut the dough into 12 strips using a rolling wheel or pizza cutter. Roll each strip into a tight spiral to form the buns.
Prepare for baking: Place the rolled buns into the prepared muffin pan cups. Let them rest in a warm spot for 20 minutes until slightly puffed.
Bake: Preheat the oven to 350°F and position a rack in the center. Bake the buns for 18-20 minutes until puffed and pale golden brown.
Finish and serve: Remove buns carefully and place on a cooling rack. When warm enough to handle, brush with the remaining 2 tablespoons of melted butter and generously coat with the remaining cinnamon sugar. Serve warm or at room temperature.

Tips & Variations

To enhance the cardamom flavor, try lightly toasting the ground cardamom before adding it to the dough.
Use light brown sugar for a deeper, molasses-like sweetness in the filling.
Make sure the dough is well chilled before rolling to make it easier to handle.
For a nutty twist, sprinkle chopped pecans or walnuts inside the rolls before shaping.

Storage

Store leftover morning buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly in plastic wrap and foil for up to 3 months. Reheat in a warm oven at 300°F for 10 minutes or until warmed through.

How to Serve

The image shows several pieces of cinnamon sugar-coated fried bread arranged casually on a white plate with a simple ridged pattern. The bread pieces are golden-brown with a rough, grainy coating of cinnamon sugar on the edges, while the inside of the bread is light beige and soft in texture. The plate sits on a white marbled surface with a beige woven cloth underneath. The focus is on the close-up texture of the cinnamon sugar coating and the soft bread, with a shallow depth of field making the background blurry. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without cardamom if I don’t have it?

Yes, you can omit the cardamom or substitute with a similar warm spice like nutmeg or allspice for a different but still delicious flavor.

Why do the buns have to rest before baking?

Allowing the shaped buns to rest helps them rise slightly again, creating a lighter, fluffier texture after baking.