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Soft, fluffy buns swirled with maple-cardamom butter and finished with a maple glaze: this is the cozy fall bake everyone is talking about. Cardamom adds a warm, slightly floral spice that makes classic cinnamon rolls feel a little more special. They’re perfect for weekend brunch, Thanksgiving morning or any chilly day.
why make this recipe
These maple cardamom buns give you the comfort of cinnamon rolls with a more grown-up, aromatic flavor.
- Soft and fluffy: an enriched dough bakes up pillowy and tender.
- Maple and cardamom flavor: sweet maple, warm spice and rich butter in every swirl.
- Easy glaze: a quick maple glaze poured over warm buns.
- Make-ahead friendly: shape the buns the night before and bake in the morning.
how to make maple cardamom buns
Ingredients
For the dough
- 1 cup whole milk, warmed to 100–110°F
- 2¼ teaspoons (1 packet) active dry or instant yeast
- ¼ cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 3½ cups all-purpose flour, plus more for dusting
- ¾ teaspoon salt
For the maple-cardamom filling
- ½ cup (1 stick) unsalted butter, very soft
- â…“ cup packed light brown sugar
- 2 tablespoons pure maple syrup
- 2 teaspoons ground cardamom
- ½ teaspoon ground cinnamon
- Pinch of salt
For the maple glaze
- ¾ cup powdered sugar
- 3 tablespoons pure maple syrup
- 1 tablespoon unsalted butter, melted
- 1 to 2 teaspoons milk, as needed
- ¼ teaspoon vanilla extract
- Pinch of salt
Optional
- ½ cup heavy cream, warmed, for extra gooey buns
Directions
- Proof the yeast: Stir the warm milk, yeast and a pinch of the sugar in a large bowl. Let it stand for 5 to 10 minutes until foamy.
- Mix the dough: Whisk in the remaining sugar, melted butter, egg and vanilla. Add the flour and salt and stir until a shaggy dough forms.
- Knead: Knead by hand or with a dough hook for 8 to 10 minutes, until smooth and slightly tacky.
- First rise: Place the dough in a greased bowl, cover and let it rise in a warm spot for about 1 hour, until doubled.
- Make the filling: Mix the soft butter, brown sugar, maple syrup, cardamom, cinnamon and salt until smooth and spreadable.
- Roll out: On a floured surface, roll the dough into a 12×18-inch rectangle. Spread the filling evenly to the edges.
- Shape: Roll up tightly from the long side, pinch the seam, then chill the log for 15 minutes. Cut into 12 equal buns.
- Second rise: Arrange the buns cut side up in a greased 9×13-inch baking pan, cover and let rise for 30 to 45 minutes, until puffy.
- Bake: Heat the oven to 350°F. If using, pour the warm cream into the gaps between the buns. Bake for 25 to 30 minutes, until golden brown.
- Glaze: Let the buns cool for 10 minutes. Whisk the glaze ingredients until smooth and pourable, adding milk as needed, and pour it over the warm buns.
how to serve maple cardamom buns
Serve them warm, straight from the pan, with a hot cup of coffee, chai or tea. They’re lovely on a brunch table with fresh fruit and scrambled eggs. For holiday mornings, set the pan in the middle of the table and let everyone pull off a bun.
how to store maple cardamom buns
Cover the pan and keep the buns at room temperature for up to 2 days, or refrigerate for up to 4 days. Warm each bun in the microwave for 15 to 20 seconds before eating. To freeze, wrap the unglazed buns for up to 2 months, then thaw, warm and glaze fresh.
tips to make maple cardamom buns
- Use milk that is warm, not hot, so you don’t kill the yeast.
- Freshly ground cardamom has the best flavor. If you use pre-ground, make sure it’s fresh.
- Chill the rolled log for 15 minutes so it slices cleanly.
- Cut with unflavored dental floss or a sharp serrated knife to keep the swirls round.
- Glaze the buns while they’re still warm so it melts into the swirls.
variation
- Make-ahead: cover the shaped buns and refrigerate overnight, then let them sit at room temperature until puffy and bake.
- Sticky bun style: pour a mix of melted butter and maple syrup into the pan before adding the buns and flip them out after baking.
- Cream cheese glaze: beat 4 ounces of cream cheese with maple syrup and powdered sugar.
- Nutty: sprinkle chopped toasted pecans over the filling.
- Extra spice: add a pinch of ground ginger to the filling.
FAQs
What does cardamom taste like?
Cardamom is warm, slightly sweet and a little floral, with citrusy notes. It pairs especially well with maple and butter.
Can I make maple cardamom buns ahead of time?
Yes. Shape the buns, cover and refrigerate overnight, then let them rise at room temperature until puffy and bake.
What’s the difference between cinnamon rolls and maple cardamom buns?
The method is similar, but these use cardamom and maple in place of the classic cinnamon sugar filling, and a maple glaze.
Can I use maple-flavored syrup?
Pure maple syrup gives the best flavor. Pancake syrup is much sweeter and has less depth.
Can I use ground cardamom or do I need pods?
Ground cardamom works well here. Just use a fresh jar for the best flavor.
Can I freeze them?
Yes. Freeze the unglazed baked buns for up to 2 months, then warm and glaze before serving.
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Maple Cardamom Buns
Ingredients
Equipment
Method
- Stir the warm milk, yeast and a pinch of sugar and let it foam for 5 to 10 minutes.
- Whisk in the remaining sugar, melted butter, egg and vanilla. Add the flour and salt and stir into a shaggy dough.
- Knead 8 to 10 minutes until smooth and slightly tacky.
- Cover and let rise in a warm spot about 1 hour, until doubled.
- Mix the filling ingredients until smooth and spreadable.
- Roll the dough into a 12×18-inch rectangle and spread with the filling.
- Roll up tightly from the long side, pinch the seam, chill the log for 15 minutes and cut into 12 buns.
- Arrange the buns in a greased 9×13-inch pan, cover and let rise 30 to 45 minutes.
- Heat the oven to 350°F. If using, pour the warm cream between the buns. Bake 25 to 30 minutes until golden.
- Cool 10 minutes, whisk the glaze ingredients until pourable and pour over the warm buns.
