75g butter*

1 cup milk*

1 Tbsp cardamom seeds, toasted and freshly ground*

1 Tbsp dry yeast*

Pinch of salt*

70g sugar*

2 ½ cups of flour*


For the filling:

100g unsalted butter*

200g caster sugar*

50g Cinnamon powder*

10g Cardamom powder*

For the glaze:

100ml milk*

2 egg yolks


*may not be included in your Riverside Market Box



Melt the butter with the milk in a saucepan on the stove, add the cardamom set aside to cool to 35 degrees and infuse. 

Sift the flour into a bowl with the yeast, sugar and salt, add the cooled butter and milk mixture and kneed for 5-10 minutes to for a smooth dough. 

Let rise for an hour or two until doubled in volume.


In the meantime make the filling by melting the butter with the caster sugar, once melted together add the cinnamon powder and cardamom.


Roll out the the dough into a large rectangle until about 1 cm thick, spread the filling over the dough leaving a 4cm strip at the top edge. Brush the edge without the filling with a little water and then roll up the dough into a long cylinder. 

Cut into 3cm wheels and place on a backing paper lined baking tray with plenty of space between each wheel. Leave to rise for one hour.

Preheat your oven to 180 degrees. 

Whisk the milk and egg yolks together to form the glaze, brush over the rolls before baking.

Bake for 35 minutes, then allow to cool a little before moving from the trays.