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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!

Easy Brown Butter Iced Espresso Cardamom Buns | halfbakedharvest.com

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!

Easy Brown Butter Iced Espresso Cardamom Buns | halfbakedharvest.com

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.

Easy Brown Butter Iced Espresso Cardamom Buns | halfbakedharvest.com

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 the dough that I previously shared for my apple cinnamon rolls.

Easy Brown Butter Iced Espresso Cardamom Buns | halfbakedharvest.com

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!

Easy Brown Butter Iced Espresso Cardamom Buns | halfbakedharvest.com

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.

Easy Brown Butter Iced Espresso Cardamom Buns | halfbakedharvest.com

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.

Easy Brown Butter Iced Espresso Cardamom Buns | halfbakedharvest.com

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.

Easy Brown Butter Iced Espresso Cardamom Buns | halfbakedharvest.com

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!

Easy Brown Butter Iced Espresso Cardamom Buns | halfbakedharvest.com

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!

Brown Butter Iced Espresso Cardamom Buns

Prep Time 20 minutes
Cook Time 20 minutes
rising time 15 minutes
Total Time 55 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.

Ingredients

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 rectangle about 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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4.29 from 21 votes (13 ratings without comment)

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  1. 1 star
    This sounded delish and I love cardamom and was looking for an opportunity to make it. Had house guests last week so finally tried this recipe. It was absolutely horrible. The pizza dough did not bake up pillowy soft like a cinnamon rolls but was super hard like cardboard. The filling and frosting were good but the pizza dough was a total fail. Maybe it would work with crescent roll dough instead to bake up soft??? I’ve made cinnamon rolls from scratch which is quite time consuming and was excited to see this shortcut on the dough but it did NOT work at all for me.

    1. Hi Mary Ann,
      Thanks so much for trying this recipe and sharing your feedback, so very sorry to hear it was not enjoyed. Was your dough room temp when you were making the buns and did it rise nicely for you? Just wondering if the dough happened to be the culprit! xx