Description
These High Altitude Cardamom Morning Buns are a fragrant and delicious twist on classic cinnamon rolls, featuring a hint of ground cardamom in the dough and coated with buttery cinnamon sugar. Perfect for breakfast or brunch, they have a delightful caramelized crust and a soft, tender interior, specially adapted for high altitude baking.
Ingredients
Scale
Dough
- 1 recipe Cinnamon Roll Dough
- 1 tsp ground cardamom
- 7 tbsp unsalted butter, melted, (divided)
Filling and Coating
- 1 1/2 cups granulated sugar
- 4 tsp ground cinnamon
- 2 tbsp light brown sugar
Instructions
- Prepare the Dough: Make the cinnamon roll dough according to the recipe instructions, incorporating 1 teaspoon of ground cardamom directly into the dough mixture to add fragrant spice. Allow the dough to rise until it has doubled in size, then cover and refrigerate overnight to chill and develop flavor.
- Prepare Muffin Pan and Sugar Mixture: Lightly brush 2 tablespoons of the melted butter into the cups of a muffin pan. In a bowl, mix the granulated sugar with ground cinnamon. Sprinkle this cinnamon sugar mixture evenly into the buttered muffin pan cups, turning the pan to coat all sides. Dump out any excess cinnamon sugar onto a clean surface to reuse later. This preparation will create a slightly caramelized, crispy crust around the buns during baking.
- Roll Out the Dough: On a lightly floured surface, remove the chilled dough from the bowl and lightly flour the top. Gently press out the air and roll the dough into a 12 by 18 inch rectangle. Brush 3 tablespoons of melted butter evenly over the surface of the dough.
- Add Sugar Filling: Combine 1/4 cup of the cinnamon sugar with the 2 tablespoons of light brown sugar. Sprinkle this sugar blend over the buttered dough and lightly press into the surface to help it adhere.
- Shape the Rolls: Using a rolling wheel or pizza cutter, slice the dough into 12 equal strips. Roll each strip tightly into a bun and place each roll into the prepared muffin pan cups.
- Rest Before Baking: Set the filled muffin pan in a warm spot and let the dough rest for 20 minutes until slightly puffed, allowing for a final rise before baking.
- Bake the Buns: Preheat the oven to 350°F (175°C) and position a rack in the center. Bake the rolls on the center rack for 18 to 20 minutes until they are puffed and have a pale golden brown color. Remove the hot buns carefully from the pan and transfer them to a cooling rack.
- Finish and Serve: When the buns are cool enough to handle, brush the tops lightly with the remaining 2 tablespoons of melted butter and generously coat them with the remaining cinnamon sugar mixture. Serve the morning buns warm or at room temperature for best flavor and texture.
Notes
- For best results, prepare the dough the day before and refrigerate overnight to improve flavor and texture, especially for high altitude locations.
- Be sure to butter and sugar the muffin pan thoroughly to create a caramelized crust around the buns.
- The resting time before baking is important to allow the dough to rise slightly again, ensuring soft and fluffy rolls.
- Use a sharp pastry wheel or pizza cutter to get clean cuts when slicing the dough into strips.
- These morning buns can be reheated gently in the oven or microwave for a few seconds before serving.
- Prep Time: 20 minutes (plus overnight dough refrigeration)
- Cook Time: 18-20 minutes
- Category: Breakfast, Brunch, Baked Goods
- Method: Baking
- Cuisine: American, Breakfast
Keywords: high altitude, morning buns, cardamom, cinnamon sugar, cinnamon rolls, breakfast pastries, baked goods
