Soft Cardamom Cinnamon Buns (With Dairy Free Filling)

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by

Cassandra Cains
in

The perfect balance of warmth, spice, and pillowy softness – naturally dairy-free.

These soft cardamom cinnamon buns are everything a weekend bake should be: simple to prepare, rich with warming spices, and irresistibly fluffy. Using coconut oil in the filling adds a subtle richness while keeping the recipe naturally dairy-free. Perfect for morning tea, brunch, or a special treat, these buns fill the house with the scent of freshly ground cardamom and cinnamon – a nostalgic and comforting blend.

This recipe uses pantry staples and comes together with a straightforward dough and a cold-spread filling. You can prepare the dough ahead of time for a slow proof in the fridge overnight or bake them fresh the same day.

Why You’ll Love This Recipe:

  • Soft and pillowy texture – thanks to the enriched dough and warm milk
  • Naturally dairy-free – uses rice bran oil and coconut oil for richness
  • Fragrant and warming – freshly ground cardamom and cinnamon make every bite aromatic
  • Simple ingredients – pantry staples with no complicated steps
  • Freezer-friendly – perfect for make-ahead baking or storing leftovers
  • Customisable – adjust sweetness, spice levels, or try adding chopped nuts
  • Perfect for sharing – ideal for brunch, celebrations, or slow mornings at home

Cardamon Buns

Soft, aromatic knot buns filled with a fragrant cardamom-cinnamon sugar filling. Total time including proofing: ~3 hours

    Cardamom Preparation:
  • Start with 10g whole green cardamom pods
  • Crush pods lightly in mortar and pestle
  • Remove and discard outer shells
  • Keep only black seeds
  • Grind seeds into fine powder
  • This fresh ground spice will be used in both dough and filling

    • Tips:

  • Use fresh cardamom pods for best flavor
  • Ensure milk is warm but not hot
  • Dough should be soft and springy after kneading
  • Can be kneaded by hand or using stand mixer with dough hook

Ingredients

    Dough:
  • 320g warm milk
  • 500g bread flour (organic recommended)
  • 60g raw organic sugar
  • 75g rice bran oil
  • 10g active dry yeast
  • 1 teaspoon freshly ground cardamom
  • 1 teaspoon salt
  • 1 teaspoon vanilla paste

    • Filling:

  • 100g cold coconut oil
  • 140g caster sugar
  • 2 teaspoons cinnamon
  • 3 teaspoons freshly ground cardamom

Directions

  1. Prepare Cardamom:
    2. – Break open cardamom pods – Remove black seeds, discard husks – Grind seeds into fine powder – Set aside for dough and filling
  2. Mix Dough:
    3. – Combine warm milk, sugar, oil, vanilla paste – Add 1 teaspoon ground cardamom, salt, and yeast – Gradually mix in bread flour – Form rough dough
  3. Knead:
    4. – By hand: 8-10 minutes until smooth and springy – Or stand mixer: 6 minutes with dough hook – Dough should be smooth and elastic
  4. First Rise:
    5. – Place in oiled bowl – Cover with clean cloth – Let rise 1-1.5 hours – Should double in size
  5. Prepare Filling:
    6. – Mix cold coconut oil, caster sugar – Add cinnamon and 3 teaspoons cardamom – Stir to form spreadable paste
  6. Shape Buns:
    7. – Roll dough to ½ cm thick rectangle – Spread filling evenly – Fold dough in half lengthwise – Cut into 2-3 cm strips – Twist strips and form knots/spirals – Place on lined baking tray
  7. Second Rise:
    8. – Cover loosely – Rise 30-40 minutes – Should be slightly puffed
  8. Bake:
    9. – Preheat oven to 180°C fan-forced – Bake 18-22 minutes – Should be golden on top

Nutrition

    Storage:
  • Best eaten fresh
  • Store in airtight container
  • Can be frozen
  • Reheat before serving for best results

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