Soft, fluffy, and infused with the warm notes of cardamom and the brightness of fresh orange zest, these Orange Cardamom Rolls are a refreshing twist on the classic cinnamon roll. I love making these for a weekend brunch or a holiday breakfast — they’re simple, beginner-friendly, and absolutely packed with flavor.
Why You’ll Love This Recipe
I find these rolls to be a delightful balance of cozy and fresh. The cardamom brings a subtle spice that’s both warm and citrusy, while the orange zest lifts everything with its brightness. Even better, the dough is easy to work with and doesn’t require complicated steps. Whether it’s your first time working with yeast or you’re a seasoned baker, this recipe comes together beautifully and rewards you with the scent of freshly baked sweet rolls filling your kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Dough
all-purpose flour
salt
ground cardamom
instant yeast
granulated sugar
buttermilk
butter, melted
eggs
orange zest
Cardamom Filling
butter, softened
ground cardamom
granulated sugar
Orange Glaze
powdered sugar
orange juice
orange zest
vanilla extract
Directions
I start by combining the dry dough ingredients in the bowl of a stand mixer, then add warm buttermilk and melted butter. Once mixed, I stir in the eggs and orange zest, kneading the dough for about five minutes until smooth. After resting the dough briefly, I roll it out into a rectangle, spread it with softened butter, and sprinkle the cardamom sugar mixture across the surface.
Then I roll the dough into a log, slice it into twelve equal pieces, and place them cut side up in greased pans. My favorite rise trick is letting them rise in a warm oven that’s been preheated to 200°F and then turned off. Once they double in size (about 45 minutes), I bake them at 350°F until golden brown.
While they bake, I whisk together the glaze — powdered sugar, fresh orange juice, orange zest, and a splash of vanilla. I pour it over the warm rolls right before serving.
Servings and timing
This recipe makes 12 fluffy rolls.
Prep time: 60 minutes
Rise time: 45 minutes
Bake time: 25 minutes
Total time: About 1 hour 25 minutes
Variations
Swap the citrus: I sometimes switch out orange zest and juice for lemon or grapefruit for a new twist.
Add nuts: Chopped pistachios or walnuts sprinkled into the filling give a delightful crunch.
Spice it up: A pinch of cinnamon or nutmeg along with the cardamom adds a more complex flavor.
Make it dairy-free: I’ve had success using plant-based milk and butter alternatives in both the dough and the glaze.
storage/reheating
I store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, I microwave individual rolls for about 15–20 seconds or warm them in a low oven (around 300°F) for 10 minutes. If the glaze has hardened, I add a touch of fresh orange juice or a drizzle of honey after reheating.
FAQs
What type of yeast should I use for this recipe?
I use instant yeast, which can be mixed directly with the dry ingredients. If using active dry yeast, it’s best to dissolve it in the warm buttermilk first and let it sit until foamy before adding it to the flour mixture.
Can I make these rolls ahead of time?
Yes, I often prep them the night before. After placing the cut rolls in the pans, I cover and refrigerate them overnight. In the morning, I let them come to room temperature and rise before baking as usual.
Can I freeze these rolls?
Absolutely. I freeze the baked and cooled rolls (without glaze) in a zip-top bag or airtight container. When I’m ready to serve, I reheat and then add the glaze fresh.
My dough is too sticky — what should I do?
If the dough sticks too much to your hands or surface, I sprinkle in a bit more flour (a tablespoon at a time) until it’s workable but still soft. I try not to add too much, or the rolls can turn out dense.
Do I have to use a stand mixer?
Not at all. While the mixer makes it easier, I’ve made this dough by hand with great results. It just takes a bit more time and elbow grease to knead it until smooth.
Conclusion
These Orange Cardamom Rolls are everything I want in a sweet breakfast treat: soft, flavorful, and fragrant with citrus and spice. They feel a little special without being difficult, which makes them perfect for both casual weekends and festive mornings. Once I made these, they quickly became a family favorite — and I think they might become one of yours too.
Soft, fluffy sweet rolls infused with cardamom and bright orange zest, topped with a citrusy glaze. A fragrant, bakery-style treat perfect for brunch, holidays, or cozy mornings.
In a stand mixer bowl, combine flour, salt, cardamom, yeast, and sugar. Add warm buttermilk and melted butter, then mix in eggs and orange zest. Knead about 5 minutes until smooth.
Cover dough and let rest briefly. Roll into a rectangle, spread with softened butter, and sprinkle with cardamom-sugar mixture.
Roll dough into a log and cut into 12 pieces. Place rolls cut side up in greased pans.
Let rise in a warm oven (preheated to 200°F then turned off) until doubled, about 45 minutes.
Bake at 350°F (175°C) for 25 minutes until golden brown.
While baking, whisk glaze ingredients until smooth. Drizzle over warm rolls before serving.
Notes
Swap orange for lemon or grapefruit zest and juice for a citrus twist.
Add chopped nuts (pistachios, walnuts) to filling for crunch.
Add a pinch of cinnamon or nutmeg for more spice depth.
For dairy-free rolls, use plant-based milk and butter alternatives.
Prep ahead by refrigerating shaped rolls overnight and baking the next morning.
