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Overnight Spiced Sugar Buns

Author Izy


For the Quick Cardamom Danish Dough:

  • 1 1/2 cups white bread flour
  • 3/4 cup wholemeal flour
  • 1 tsp salt
  • a 7g packet , (2 1/4 tsp) active dried yeast
  • 1 tbsp raw sugar
  • 3 or 4 cardamom pods
  • 3/4 cup unsalted butter , , cold
  • 1 egg
  • 1/4 cup cold water
  • 3/4 cup cold milk

For the Cinnamon Filling:

  • 2 tbsp granulated sugar , , plus extra for dusting
  • 1 tbsp powdered sugar
  • 2 tsp ground cinnamon
  • 4 tbsp unsalted butter , , melted

For the Vanilla Sugar:

  • 1/3 cup granulated or caster sugar , (I used a mixture)
  • beans from 1 vanilla pod , (or tsp vanilla extract)


For the dough:

  • Place the flours, salt and yeast into a food processor and briefly pulse together until blended.
  • Place the sugar and cardamom pods into a coffee grinder, blender or pestle + mortar and grind until fine. Add the cardamom sugar to the food processor. Cut the butter into 6 large chunks and scatter over the flour. Pulse in 3 times. Whisk together the egg, water and milk then pour into the food processor. Pulse together until a shaggy dough forms - you should still be able to see chunks of butter all over the place. Transfer the dough to a bowl and freeze for 30 minutes.
  • Roll the cold dough out on a floured surface into a 20-inch square. Fold the left third of the dough into the middle and then the right third into the middle so that it overlaps the other fold, like a business letter (see the .gif below the recipe). Rotate the dough 90-degrees clockwise so that the long edge is facing you and roll out again into a 20-inch square. Repeat the folding, rotating and rolling four more times (so you have completed a total of 5 fold and rolls) (see notes). Wrap the 20-inch square of dough in cling film and put it back into the freezer for 10 minutes.


  • Brush the cups of a 12-cup muffin tin with some of the melted butter from the cinnamon filling. Dust each muffin cup with the extra granulated sugar too. Stir together the 2 tbsp of granulated sugar, 1 tbsp powdered sugar and ground cinnamon in a small bowl.
  • Take the chilled dough out of the freezer, unwrap and roll it out on a lightly floured surface into an 8x20-inch rectangle. Brush the surface all over with the melted butter and sprinkle evenly with the cinnamon-sugar. Roll up tightly into a 20-inch long snake. Cut into 12 equal pieces and place (cut side down) into the prepared muffin tin. Cover loosely with oiled clingfilm and put into the fridge overnight.


  • In the morning take the muffin tin out of the fridge, uncover and leave at room temp for 45 minutes to prove (20 minutes into this proving period preheat your oven to 350 F (180 C)). Bake the buns for 17-20 minutes until well risen and deeply golden. Run a butter knife around the edges of each bun while hot to loosen it from the pan. Combine the vanilla sugar ingredients in a wide dish and roll the warm buns in it to coat.