Bake a batch of cardamom buns, then check out our cardamom custard buns, Chelsea buns, cinnamon buns and cinnamon rolls.


  • 125ml whole milk
  • 350g ciabatta bread mixture
  • 2 eggs
  • 200g salted butter, softened
  • 2 tsp ground cardamom
  • 100g golden caster sugar


  • STEP 1

    Heat the milk in a small pan until just steaming. Put the bread mixture into a bowl and pour in the warm milk and crack in the eggs. Mix to a rough dough, then knead for 5 minutes on a lightly floured worksurface until smooth. Tip into a bowl and leave to prove for 1 hour 30 minutes-2 hours or until doubled in size.

  • STEP 2

    Put the butter into a bowl with the cardamom and half the sugar, and beat with electric beaters until really soft.

  • STEP 3

    Roll out the dough on a lightly floured worksurface to ½cm thick, then spread over the butter in an even layer. Sprinkle the remaining sugar on top. Roll the dough up into a tight spiral, then cut into 12 logs. Butter a 12-hole muffin tin and put the logs into the holes with the spirals facing up, then leave to rest for 1 hour-1 hour 30 minutes.

  • STEP 4

    Heat the oven to 180C/fan 160C/gas 4 and bake the buns for 20-25 minutes or until risen and golden on the outside. Cool on a wire rack.

Whip up these cardamom buns, then try our easy cinnamon buns

Easy Cinnamon Bun Recipe


Adam Bush Chef Portrait
Adam BushDeputy food editor

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