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Cinnamon Cardamon Rose Buns

With the holidays on the horizon, I began thinking of my family get togethers, celebrating holidays and other memorable occasions. My family was split between two far apart parts of this beautiful planet we live in. The East Mediterranean and the United States of America.


I have vivid memories of my Aunts, uncles and cousins coming to visit me and my family, traveling for quite a long while across two seas. They always came bearing gifts, one of which was several packages of 'Big Red' cinnamon chewing gum. The smell and cinnamon taste was so strong and addicting, my eye balls were doubling in size as I unwrapped and began to chew on this cinnamon packed gums.

The smell of cinnamon would stick to my cloths, my hair, bed sheets and skin, long after my aunts and uncles left, taking the long travel back to their homes.


This is a cinnamon bun recipe, but introducing with my own twist; grounded cardamon, crushed pistachios and a rose water sugar syrup glaze. These Cinnamon cardamon melt in your mouth buns, will stick in your head for days, after you’ve tried them.

This recipe and how to video guide, is my take on this iconic All American sweat pastry..

So... Let's do this!



For the Dough:

4 cups or 550g bread flour.


I like to use bread flour because of it's high protein content, which allows for a faster and higher rise in the dough, leaving you with a softer bun.

  • 80g (or 2/3 cup) granulated cane sugar

  • 1Tsp kosher salt

  • 1 Tsp grounded cardamom


For best result I recommend crushing and peeling cardamon pods to get the seeds and then grinding them. However, If you're too busy, we so get it! so here's a link to some grounded cardamon you can easily order.

Take me to the Grounded cardamon link.

  • 1 cup lukewarm milk (should be between (90-100 F or 32-36 C)

  • 1 Tbsp yeast

  • 2 large eggs

  • Tangzhong

What is Tangzhong

Tangzhong literally translates in Chinese into water roux. This method is thought to be first invented in Japan, where it is named You-Dane, but the dispute is still left opened and largely undecided. The method of slowly cooking flour with water or milk, into a paste, is commonly used in Asia to improve the texture of bread, making it soft and fluffy. This mixture helps to hold the moisture in the dough when added to the bread flour mix, which translates into a faster and high raise in the dough proofing, which in turn result in a fluffy, perfectly crusted bread.


For the Filling:

  • 1 cup or 120g sugar

  • 1.5 Tbsp cinnamon

  • 1.5 Tbsp cardamom

  • 100g or 6 Tbsp softened butter. No shortcuts here.


Softend butter. It's a critical ingredient so shortcuts wont do. Simply place the butter in a small bowl on the counter as you start baking and cooking this recipe, by the time you get to it, it should be softned and ready togo.


  • 30g or ¼ cup roasted pistachios

  • 1cup or 120g sugar

  • 1/2 cup or 60ml water

  • 1 Tsp rose water


If you didn't try Rose Water yet, then you should, you'll love it. Rose water will elevate any dessert, cake and pastries into another dimension. However, word of caution. Rose water is extremely potent, and must be used with caution. Too much of it, and it will completely overwhelm your pastry or dish.

If you find it challenging sourcing rose water where you live, no worries, here's an online link you can use.

Rose water link


Let's do this

Step 1

Bloom the yeast.

  • To 1 cup lukewarm milk (around 90 F or 32 C), add 1 Tbsp Dry yeast.

  • Mix the yeast with the milk and let it rest for a minute or two, watching for bubbles to form at the top, which is the Yeast way of saying... Hi there! YES I'm alive.

Step 2

Now, Let’s make the Tangzhong which will help our buns become even softer. I must admit that ever since I discovered Tangzhong, I become a die hard fan of this easy trick, which always delivers without fail.

  • Combine 20g (about 1.5 Tbsp) bread Flour with 100g (or 3/4 cup) milk.

  • Coo the Tangzhong over medium low heat, whisking continuously until it forms up to a pudding like texture.

  • Then…Set aside to cool down to room temperature


Step 3

This recipe requires a mixer, or food processor (using the pulse action). However if you do not have either, now worries, just roll up your sleeves and use your hands to mix and then knead the dough.

Now, let’s combine the dry ingredients first in a mixer bowl. starting with:

  • 4 cups or 550g bread flour

  • 80g (or 2/3 cup) granulated sugar

  • 1 Tsp Salt

  • 1 Tsp ground cardamom

Whisk all the dry ingredients.

Now the wet ingredients:

  • Starting with 2 Large eggs

  • The Milk and yeast

  • and The Tangzhong

Secure the bowl with the Mixer And lock the dough hook.turning on the mixer on low mark 1 for 2 minutes. Then stop the mixer and add the butter. Now Turn back on and continue to mix on low ,mark 2, for 8 - 10 minutes or until dough looks shinny and smooth.

Dust your working surface with some flour and work the dough for 2-3 minute, this will continue to activate the gluten. Then, place the dough in a buttered bowl (I use a butter spray), and cover with plastic wrap and place in a warm corner. (I place it in my microwave or oven with the light on).

Give the dough time to double in size, which should take 1 to 1.5 hrs.


Step 4

While the dough is rising, let’s get the filling ready.

In a bowl combine;

  • 1 cup or 120g brown sugar

  • 1.5 Tbsp (or 22 g) ground cinnamon

  • 1.5 Tbsp ground Cardamon.

Mix well and set aside.

Then, roughly chop 30g or ¼ cup roasted pistachios for the filling and garnish