summary

Inspired by qahwa, a popular Middle Eastern coffee perfumed with cardamom, these sweet rolls are a sophisticated twist on a holiday classic. Instant espresso powder and ground cardamom flavor the filling, while an orange glaze enhances the coffee flavor while adding a gorgeous sheen. Perfect for breakfast or an afternoon snack, the coffee cardamom buns can also be made with cinnamon.

ingredients

Dough Ingredients
⅓ cup plus ¾ cup of 2% or whole milk
2 tablespoon plus 2¾ cups of all-purpose flour
1 large egg
1 packet instant yeast
¼ cup sugar
1½ teaspoon diamond crystal kosher salt
¼ cup unsalted butter, cut into cubes and softened
Filling Ingredients
¼ cup unsalted butter, softened
1 tablespoon instant espresso powder
1 teaspoon ground cardamom or cinnamon
½ cup dark brown sugar
½ teaspoon diamond kosher salt
1 tablespoon heavy cream, optional
Glaze Ingredients
1–2 tablespoon orange marmalade
1 teaspoon boiling water

directions

Add 1⁄3 cup of whole milk and 2 tablespoons of flour to a small saucepan over medium heat. Cook, whisking constantly, until a thick paste forms, about 2 to 3 minutes. Transfer to the bowl of a stand mixer. Let cool until warm to the touch, about 5 minutes. Add remaining 3⁄4 cup milk, egg, instant yeast, sugar, and salt. Whisk until combined. Add 2 ¾ cups of flour to the bowl and fit the stand mixer with the dough hook attachment. Stir on low speed until combined. Increase speed to 3 or 4 and knead until dough is smooth and elastic, about 15 to 18 minutes. Add butter and continue to knead until butter is incorporated and the dough is smooth and pulls away from the sides of the bowl. The dough shouldn’t be tacky to the touch. Cover with a damp tea towel and let rise in a warm place until doubled in size, about 60 to 75 minutes.
In the meantime, combine the filling ingredients in a medium bowl. (Optionally, add 1 tablespoon heavy cream for a filling that’s on the gooey side after baking.) Grease a 9” square or round baking dish with butter and set aside.
Once the dough has risen, punch the dough down to release the gas. Transfer dough to a clean surface. With a rolling pin, roll into a 11”x17” rectangle about ¼” thick. Top with filling and spread into an even layer. Roll the filling-topped dough lengthwise into a tight log. Trim ends if desired. Using dental floss, cut the log into 8 to 9 pieces (8 pieces for a round, 9 for a square dish) just shy of 1½'' thick. Transfer into the prepared baking dish, and cover with a damp tea towel. Let rise one more time until the rolls have grown in size and spring back when gently pushed, about 45 minutes to 1 hour. In the meantime, preheat the oven to 350 F.
Bake rolls for 25 to 30 minutes or until golden brown and puffed. Bake toward the longer end of the time frame if you prefer a crispier roll or shorter amount of time if you prefer a doughier texture. Don’t worry if the center of the rolls rise significantly. You can push them down with a spoon when they come out of the oven. Let rolls cool until warm to the touch, about 10 minutes.
In the meantime, stir marmalade and water together. Brush over warm rolls using a pastry brush. Serve immediately.

notes

Boiling water helps melt and thin the marmalade into a glaze.

To see if dough is ready to bake, do the window pane test by stretching a small piece of dough into a square. Keep stretching until there is a thin film in the middle that doesn’t break and lets light pass through.

Flouring floss (flavored or plain) between cuts ensures smooth and even cutting.

Adding heavy cream to the filling creates an extra-gooey texture.