Cardamom buns

PREP + COOK TIME 1 HOUR 10 MINUTES (+ COOLING) MAKES 14

520g packet cinnamon scrolls mix

¾ cup (180ml) milk

60g butter, softened

¼ cup (55g) caster sugar

2 teaspoons ground cardamom cooking oil spray

2 tablespoons caster sugar, extra

2 tablespoons pearl sugar

1 Place scroll mix and milk in a medium bowl; stir until mixture comes together. Turn dough out onto a lightly floured work surface and knead until smooth. Cover with plastic wrap to prevent drying out; stand for 5 minutes.

2 Meanwhile, combine softened butter, caster sugar and 1½ teaspoons of the cardamom in a small bowl.

3 Roll dough out to a 40cm square. Spread with butter mixture. Fold the bottom third of the dough up to meet the middle then fold the top third down to create three layers of dough. Gently roll the dough out until it is 20cm wide. Trim the uneven sides. Cut into 14 x 2.5cm-wide strips.

4 Spray a 4-hole (2-tablespoon) sausage roll maker with oil.

5 With the machine turned off, fold a strip of dough, cut-side down, making four concertina folds. Place in one of the holes. Press down slightly. Repeat with another three strips to fill the holes. Spray buns with oil. Turn machine on. Close lid; cook for 8 minutes or until golden. Transfer to a wire rack. Turn machine off for 5 minutes to cool.

Repeat folding and cooking in batches with remaining strips to make 14 buns in total.

6 Meanwhile, stir extra caster sugar, remaining cardamom and ⅓ cup (80ml) water in a small saucepan over a medium heat until sugar dissolves. Set aside.

7 Brush cardamom buns generously with sugar syrup. Sprinkle with pearl sugar.