Rose + Cardamom Rolls

Rose + Cardamom Rolls

Roses are as you can tell, one of my preferred flowers, and already play a major role in most of the Nature Therapy products. When I saw an Instagram video of whole roses being folded into a cinnamon roll style bread, my head started plotting!

Delicate rose petals, sweet sugar and heady scents of cardamom and vanilla are an uplifting medley to the morning table – roses and cardamom as a flavour match beautifully well.

A few notes on following this recipe – this dough for the cinnamon roll is one of the best ones I’ve eaten so far – yes, I’m not very humble. But the first part of the dough mixing is a little tricky, and each time I make this (I’m perhaps on #148-th time), I tend to find myself doubting the recipe, just to recall, oh yes, this happens each time! This is a very wet and sticky dough – and very hard to manoeuvre, especially by hand. This is one of those moments that I wish for a kitchen aid kneader, which would be a breeze with this dough. But fret not, I write knead this dough for 10 minutes and honest-to-god, if you are doing this by hand, skip it to just bare minimum mixing with a fork and all the muscle power you have in your arms – and then place the dough into a new bowl and have faith that in 8 hours, you are going to have a beautifully malleable dough! The portion of rose petal is conservative from my side, as I do live in a house of rose-wary people (blasphemy, I know!), but this amount gives a reasonable amount of rose flavour and whiffs for the general. You could also go in and add ½ a teaspoon of cinnamon, but for me, cinnamon and roses at times tend to clash and I wanted the flavour to be as subtle as possible.
Give this one a shot for a special occasion!

Give this one a short for a special occasion! 


baking | bread | breakfast | brunch | cardamom | dessert | eggless | rolls | rose | sugar | sweet buns | yeast

prep time

12 Hours

Cook time

25 Minutes




  • 1 ½ cups flour
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 1 cup warm milk
  • 2 tsp instant dry yeast
  • ¼ cup castor sugar
  • ¼ cup melted butter
  • To Spread:
  • 1/3 cup melted butter
  • Filling:
  • ¼ cup melted butter
  • 1 whole cardamom
  • 1/3 cup castor sugar
  • pinch of vanilla pod
  • 1/3 cup fresh rose petals, washed and dry
  • Glaze:
  • 1/3 cup icing sugar
  • 1-2 tsp milk


  • Filling:
  • Hand tear the fresh rose petals into the bowl of sugar
  • Open a cardamom pod and pound the seeds to make a powder
  • Add to the sugar mix
  • Deseed a 1 cm length of vanilla pod and add to the sugar mix
  • Cover and set aside
  • Rolls:
  • Bloom the yeast in warm milk and sugar. Set aside for 5-10 minutes until bubbly
  • In the meantime, whisk together all the dry ingredients
  • Add the milk mixture and melted butter and stir to combine with a fork – this will be very sticky dough
  • Transfer the dough onto a floured surface area and knead for about 10 minutes – this may prove difficult if doing by hand
  • Place into a new bowl and cover and let rise overnight in a dry warm place (or at least 8 hours)
  • Then punch the dough down to remove the air and knead again for a few minutes
  • Then roll out on a flour platform in a large square
  • Spread 5 tbsp melted butter
  • Spread the rose sugar mix generously across
  • Gently, but firmly, roll from one end to the other, fastening at the bottom
  • With a sharp knife, slice into desired thickness (recommend about 1.5 inches) and place in a greased tin
  • Cover the tin and let rise for another 45-60 minutes
  • Bake in a preheated oven of 180C for 20 minutes
  • Note: to reheat the buns, place in the oven at 180C for 7-9 minutes


To reheat the buns, place in the oven at 180C for 7-9 minutes

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.