Introduction

This Orange Cardamom Breakfast Twist is a delightful way to start your day with warm spices and fresh citrus. Soft, buttery dough is layered with a fragrant filling and finished with a sweet orange glaze. It’s perfect for sharing over coffee or brunch.

A large cinnamon roll is shown in a black cast iron skillet on a white marbled surface. The cinnamon roll has multiple thick layers, spiraled from the center outward with a soft golden-brown color and visible cinnamon specks. It is covered with a creamy white glaze that drips down the sides and fills the crevices between the layers, giving a smooth, glossy texture. The skillet handle is wrapped with a loosely tied white cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Dough:

¾ cup milk, warmed to about 110°F (about 40 seconds in the microwave)
2 ¼ teaspoons active dry yeast
1 large egg, room temperature
¼ cup (50 g) granulated sugar
1 teaspoon kosher salt (if using table salt, add ½ teaspoon)
3 cups (375 g) all-purpose flour
1 cup (226 g/2 sticks) unsalted butter, cold

Filling:

4 tablespoons butter, room temperature
½ cup (100 g) packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon orange zest
1 teaspoon cardamom
Pinch kosher salt

Glaze:

2 cups confectioner’s sugar
¼ cup orange juice (or the juice from one orange)

Instructions

Step 1: Add ¾ cup milk to a measuring cup. Heat in the microwave for about 45 seconds, then sprinkle the yeast on top. Let it bloom for about 5 minutes until foamy.
Step 2: In a large bowl, combine the bubbly milk and yeast mixture with the egg, sugar, and salt. Set aside.
Step 3: Grate cold butter using a grater onto a plate or board. Add grated butter and flour to the bowl with the wet ingredients.
Step 4: Mix ingredients by hand until just combined, then knead gently or use a stand mixer with a dough hook until the dough forms a smooth ball.
Step 5: Cover the bowl and let the dough rise for one hour in a warm place.
Step 6: After rising, turn dough onto a floured surface. Roll it out to about ½ inch thickness into a rectangle.
Step 7: Spread the room temperature butter evenly over the dough, reaching all edges.
Step 8: In a small bowl, mix brown sugar, flour, orange zest, cardamom, and a pinch of salt. Sprinkle this mixture evenly over the buttered dough.
Step 9: Roll the dough tightly from the longer side into a log and pinch the seam to seal. Flip the log so the seam is underneath.
Step 10: Using a sharp knife, cut the log lengthwise in half, stopping about 1 inch from the end.
Step 11: Starting near the uncut end, lift one half over the other and twist them together 2–3 times to create a braided effect.
Step 12: Shape the twisted dough into a circle, keeping the exposed layers facing upwards, and place it into an 8 or 9-inch buttered skillet.
Step 13: Cover and let the dough rise for another hour.
Step 14: Preheat the oven to 350°F (175°C). Uncover the dough and bake for 25 minutes. Then cover with foil and bake for an additional 10 minutes until golden brown.
Step 15: While the bread cools, whisk confectioner’s sugar and orange juice in a bowl until runny.
Step 16: After 10 minutes cooling, drizzle the glaze over the twist, letting it soak into the crevices.
Step 17: Serve warm or at room temperature for a perfect breakfast treat.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract to the dough mixture.
Try swapping cardamom with cinnamon for a different but equally delicious twist.
If you don’t have fresh orange juice, bottled juice will work fine, but fresh is best for brightness.
Use room temperature butter for the filling to spread easily and create a smooth layer.

Storage

Store leftover twist in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to one month. Reheat gently in a warm oven or microwave before serving to refresh the soft texture.

How to Serve

A large cinnamon roll with several thick spiral layers of soft golden-brown dough sits in a black pan on a white marbled surface. The top is covered with shiny white icing that drips slightly down the sides, highlighting the swirls and textured surface of the bread. A woman's hand is pulling up a piece from the outer edge, revealing the fluffy, light interior with a slightly glossy sheen from the glaze. The bread looks warm and fresh, with some cinnamon-speckled areas visible beneath the icing. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Reduce the amount slightly (about 2 teaspoons) and add it directly to the flour without blooming in warm milk.

How do I know when the dough has risen enough?

The dough should roughly double in size and appear puffy and soft to the touch. This usually takes about one hour in a warm environment.