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Cardamom Raspberry Rose Buns

Inspired by Del’s Cooking Twist

Cardamom Raspberry Rose Buns ~ Sumptuous Spoonfuls #sweet #bread #recipe

The moment I saw these pretty buns from Del’s Cooking Twist, I wanted to make them. I love playing with bread dough, filling it with things, twisting and turning and shaping and molding … then letting it rise up and bake and seeing the beautiful shapes it becomes. These buns are really quite simple to make and yet, they look so pretty. They remind me of roses and summertime, when the raspberries ripen and we go out to pick them and come inside with our treasures. When the roses are blooming and they smell so good.

No, these buns don’t have any roses in them. But if it were summertime and my roses were blooming, I just might find a way to work some roses into the buns somehow. I am also tempted to try them with raspberries and cream cheese as a filling. Wouldn’t that be loverly?

Oh, speaking of cream cheese, try spreading some Mango Ginger Montrachet (or a bit of good blue cheese) on these buns … my friend tells me they are marvelous together!

The one thing that told me these buns were really good … my teenage daughter refrained from trying them all weekend, even though I offered them to her several times. I gave many of them away and kept about 8 for us. Well, Monday she came home from school and there were four BIG buns left … she ate them ALL. Yeah, okay, she was probably hungry after school, but these buns were HUGE! To eat four in one sitting was quite a feat for a young girl.

Cardamom Raspberry Rose Buns

Prep Time: 45 minutes

Cook Time: 2 hours

Total Time: 2 hours, 45 minutes

Yield: About 18 buns

Cardamom Raspberry Rose Buns


  • 3 T. butter, melted
  • 1 1/4 c. lowfat milk
  • 1 egg
  • 1/2 teaspoon salt
  • 1 Tablespoon yeast (or one package active dry yeast)
  • 1/3 - 1/2 cup sugar
  • 3/4 t. ground cardamom
  • 3 cups bread flour
  • 1 cup whole wheat flour
  • For the filling:
  • About 1/2 cup raspberry jam (whatever kind you like)
  • 1 cup or so of frozen raspberries (you can use fresh if you prefer, but you'll need more), thawed
  • a sprinkle of cardamom
  • a sprinkle of cinnamon sugar
  • For the glaze:
  • 1/4 cup raspberry juice (from the thawing berries)
  • 1/2 cup powdered sugar
  • a little squeeze of lemon or kumquat


  1. Melt the butter, then stir in a bit of the cold milk to cool it down. Let it cool a while to make sure it’s cooled completely. Put it in the bread machine along with the rest of the ingredients and turn it onto the “dough” setting.
  2. Thaw the raspberries. Typically there will be some juice from the thawing berries ... drain that juice off into a separate bowl for making a pretty red glaze for the top.
  3. When the dough is ready, dump it out onto a clean flat floured surface. Roll the dough out into as flat and thin of a rectangle as you can manage. If it doesn't want to cooperate and keeps pulling back into itself, roll it out as best you can, cover it and let it rest for 5 minutes and try again. If it's still stubborn, repeat. Each time, the dough will "soften" and let you push it a little further.
  4. Once you've got the dough into a nice big rectangle, decide whether you want to go vertical or horizontal and make an imaginary line down the center. Spread some jam on everything below that line, then top with raspberries.
  5. Fold the other side of the dough over the top of the gooey raspberry side, then use a knife to make long thin strips of dough with raspberry goo in the middle. Each strip should be about 3/4 inch wide and several inches long.
  6. Take a strip of dough and twist it, like this:
  7. Then roll it into a round shape, tucking the ends underneath the bun, like so. The buns are quite forgiving if you don't get everything perfectly "tucked".
  8. Spray a couple large baking sheets with cooking spray and set the bun on the sheet. Repeat to make the rest of the strips into buns. Set in a warm place and let rise for 30 mins to 1 hour, until the buns look nice and puffy.
  9. Bake at 350 for about 15 - 20 minutes or until browned on top and the buns look "done".
  10. In a small bowl, mix the glaze ingredients together till well mixed and drizzle the glaze over the top of the buns.


RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.


Cardamom Raspberry Rose Buns ~ Sumptuous Spoonfuls #sweet #bread #recipe

This recipe was shared at Treasure Box TuesdayWonderfully Creative Wednesday, What to Do Weekends, Weekend PotluckSweet & Savoury SundayReal Food FridayMunching MondayFoodie Friends Friday Berry Party, Keep Calm & Cook On Valentine’s Day and Hearth & Soul Bloghop.

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10 Responses

  1. Oh, these are just beautiful- thank you so much for sharing them at Treasure Box Tuesday! I love raspberries, they add such wonderful color and flavor. Pinned! 🙂

    January 17, 2014 at 9:24 am

  2. What a delicious recipe to wake up to! I would love one of these buns right now with my coffee <3 Nettie

    January 17, 2014 at 9:49 am

    • Ann

      Thank you Nettie! I had so much fun making them … and my daughter and I both loved eating them!

      January 18, 2014 at 4:04 pm

  3. They look fantastic, they resemble summertime roses very much.

    January 19, 2014 at 1:00 pm

    • Ann

      Thank you Laura! I thought they looked like roses … and really they are so fun to make 🙂

      January 19, 2014 at 4:02 pm

  4. Wow, those buns are gorgeous! I would probably eat four as well. 😉

    January 19, 2014 at 6:11 pm

  5. What beauties you have created! Just gorgeous and tempting. Thanks ever so much for sharing at Weekend Potluck. Please come back soon.

    January 20, 2014 at 11:03 am

  6. What beautiful buns, and they sound so flavourful too – love the raspberry & rose combination! Thank you for sharing these beautiful treats with us at the Hearth and Soul hop. Pinned 🙂

    January 23, 2014 at 4:24 am

    • Ann

      Thank you April! Thanks for all the hard work you do hosting the fun parties every week.

      January 23, 2014 at 9:33 pm

  7. Hi Ann, this looks so delicious. I love using raspberries. Thanks for sharing with Foodie Friends Friday Berry Recipes party this week. Pinning and sharing.

    February 1, 2014 at 7:26 pm