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Easy Brown Butter Iced Espresso Cardamom Buns. Soft and fluffy dough swirled with espresso cardamom sugar. Then each swirled bun is frosted generously with my favorite brown butter and espresso icing. It melts into every nook and cranny of these yummy buns. There’s nothing not to love; every bite is melt-in-your-mouth delicious. You just can’t beat these easy morning buns, they make everyone excited!
Think of these like a cinnamon roll but with the addition of espresso, and then swap the cinnamon for cardamom. They’re different, but so delicious. I love these!
I’ve been wanting to make a cardamom bun for honestly years, they always intrigued me. But for whatever reason, I never tried them and stuck with everyone’s go-to, a delicious cinnamon roll.
But with so many recipes already under my belt, I knew that for Easter this year, I wanted to share a cardamom bun. Something different, but still so delicious!
When I started making these I had another variation of the recipe in mind, but I was not loving the outcome, especially for the amount of effort the buns required. So, with one failed batch down, I decided to try a new idea but with the same flavors.
A much, much easier swirled bun baked up in a muffin tin! And they turned out perfect.
Here are the details
Step 1: the dough
For the buns, we’re making things so easy and simply using pizza dough! Just grab a ball from the store, and you’re ready to roll – literally.
If you’re looking for a good homemade dough option, make thedough that I previously shared for my apple cinnamon rolls.
Step 2: mix the espresso sugar
Just like cinnamon rolls, we’re going to make a yummy espresso sugar to roll these buns up with. I use a mix of dark brown sugar, cardamom, cinnamon, and instant espresso powder.
If you’re able to splurge a bit, I’ve been buying organic dark brown sugar. I’ve found it to add a special touch to whatever it’s added to. I don’t know what makes it different, but the organic sugar seems to have more moisture than other varieties. It’s really good!
Step 3:roll the dough out
Make sure your dough is at room temperature and not chilled, then roll it out into a large rectangle. Spread on some butter and sprinkle over the espresso sugar.
Next, fold the dough in half, cut 14 strips, and roll each strip into a tight coil. Like a cinnamon roll.
Step 4: rise and bake
Arrange the rolls in a muffin tin lined with paper liners. Cover the rolls and let them rise for 20 or so minutes, then you can bake.
The smells coming from the oven will be magical. Like sweet cardamom with hints of espresso and vanilla. It’s completely perfect; I’m not sure there’s a better smell.
Step 5: the icing
Brown the butter and mix it with the cream cheese, maple syrup, sugar, and a touch of vanilla. I add a shot of espresso to thin the icing out. It pairs so well with these sweet buns.
As soon as the buns come out of the oven, frost, serve, and enjoy every last sweet and delicious bite. They’re soft, fluffy, and perfectly spiced with espresso and cardamom. Like a latte, but served as a sweet morning bun! You will love them!
And they’re gooey, SO gooey. These buns are beyond good. Perfect for spring weekends and, of course, Easter!
Looking for other sweet recipes? Here are a few ideas:
Cream Cheese Swirled Cinnamon Carrot Cake Muffins
Blender Chocolate Chip Peanut Butter Banana Muffins
Giant Double Blueberry Muffin Cookies
Bakery Blueberry Vanilla Crunch Muffins
Blueberry Swirl Coffee Cake Muffins
Double Strawberry Cupcakes
Maple Glazed Doughnuts
Baked Chocolate Fudge Glazed Doughnuts
Baked Apple Cider Doughnuts with Cinnamon Maple Glaze
Lastly, if you make these Easy Brown Butter Iced Espresso Cardamom Buns be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
@halfbakedharvest Make these for easter 🐰 #brownbutter #iced #espresso #cardamom #buns #halfbakedharvest #foodtok #springrecipes
♬ original sound – halfbakedharvest
Author: Tieghan Gerard
Prep Time 20 minutes minutes
Cook Time 20 minutes minutes
rising time 15 minutes minutes
Total Time 55 minutes minutes
Servings: 14 buns
Calories Per Serving: 332 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
- 1 cup brown sugar
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- 1 tablespoon instant espresso powder
- 6 tablespoons salted butter, at room temperature
- 1 pound pizza dough, at room temperature
Icing
- 2 tablespoons salted butter
- 2 ounces cream cheese at room temperature
- 2 tablespoons pure maple syrup
- 1 shot espresso or 2-3 teaspoons instant espresso powder
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
US Customary – Metric
Instructions
1. Preheat the oven to 375° F. Line 14 muffin tins with paper liners.
2. In a bowl, combine the brown sugar, cardamom, cinnamon, and instant espresso powder.
3. On a floured surface, roll the dough out into a rectangleabout 1/4 inch thick (about 16×14 inches), adding flour as needed. Spread the dough with butter and sprinkle with espresso sugar. Fold the dough in half, directly over the sugar, pressing to adhere. Cut into 12-14 strips. Coil each strip into a bun, like a cinnamon roll. Place in the prepared muffin tins.
4. Cover with plastic wrap and let rise 15-20 minutes.Bake the rolls for 18 to 20 minutes or until golden brown.
5. To make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. In a bowl, whisk together the cream cheese and maple syrup. Whisk in the butter and espresso powder, then add the powdered sugar, vanilla, and a pinch of salt. Spread the icing over the warm buns. Serve and enjoy!
Notes
To Make Ahead: prepare the rolls through step 3. Do not let the buns rise at room temp. Cover the buns and place them in the fridge (up to overnight). When ready to bake, remove the rolls from the fridge 30 minutes prior to baking, then bake as directed.
To Prepare and Freeze:assemble the rolls through step 3. Then cover the pan and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed.
To Bake and Freeze:bake the rolls as directed and let cool completely. Cover well and freeze for up to 3 months. Thaw and warm, then frost before serving.
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