Cardamom Buns and Other Cures for November
A cozy guide to beginner-friendly soft cardamom buns, winter spices, and the small rituals that get us through the cold months.
There’s a moment every year — somewhere between the last Halloween wrappers and the first whisper of Thanksgiving leftovers — when my body flips a switch. Suddenly everything in me wants warmth — not just room-temperature warmth, but the kind that lifts your whole chest when you walk into a kitchen steamy with spice
This is the time of year when we want easy winter recipes, immune-supporting spices, and cozy baking ideas.
It’s biology and metaphor and nostalgia all at once.
A path to convince your body to relax and feel grounded enough to safely lock eyes with the quiet questions that are asking to be engaged. One of mine lately is How do I build a life that invests not only focused on career or assets, but in the people and relationships that make it meaningful, inside and outside the professional sphere?
Early winter is a season of gathering-in — going deeper — and our bodies know it before our brains catch up.
And so: warming spices.
Not just the holiday ones (though those will always have a place in my heart). I mean the global, ancient, deeply medicinal spices — the ones that buoy digestion, spark circulation, and keep you standing upright when daylight savings feels like a personal attack.
Hey food friends! 👋 I’m Kaitlynn, half of a food-loving couple 🍜 exploring DC (& beyond) who knows the best connections happen at a shared table 🍽️. Whether you're searching for the best hidden restaurants in Mexico City, trying to master your grandma's marinara 🍅, or just craving something real, I’m here with dishes (and discussions) that make life more interesting. Come hungry, leave inspired. ✨🍴
This series, Fall at the Table is a quiet return to what steadies us. Each dish is a small restoration — the kind that happens when the air cools, the soup simmers, and we start paying internal attention again. It’s showing up at the table even when we’re tired enough to face-plant into the stew.
Here, we cook what we can, laugh when we spill, and remember that sharing a meal is still one of the oldest ways to hold each other up when the earth shifts — tomatoes simmered into calm, bread rising with patience, herbs carrying their quiet medicine into the pot.
So before we get to the buns, let’s pause on why these spices matter in the first place.
Why We Reach for Warming Spices in Winter
and Why Every Cold-Weather Kitchen Needs Them
Think of them as the original winter survival tools — comforting, circulation-supporting, digestion-helping flavor. Understood across continents long before western science circled back to confirm what grandmothers already knew.
For centuries, warming spices have been part of winter survival — not just culturally but physiologically. They help counter cold-weather slowdown: boosting circulation, supporting digestion when our meals get heavier, and gently nudging the body’s internal thermostat.
These are the same spices people reach for when searching for natural winter wellness remedies, Ayurvedic warming foods, or holistic cold-weather cooking. Many also contain compounds with well-studied antimicrobial, anti-inflammatory, or mood-supportive effects.
The short version: cold seasons ask more of our bodies, and these spices help us meet that demand.
The longer version:
• activate heat receptors → feel warmer
• boost digestion + nutrient absorption
• support circulation + immunity
• lift mood when sunlight clocks out early
Here are some familiar heroes (and a few you might not know):
🌰 Cinnamon — helps regulate blood sugar, fights bacteria
🫚 Ginger — calms nausea, warms digestion, boosts immunity
🌿 Cloves — support circulation and are tiny antiseptic powerhouses
⭐ Star Anise — antiviral, aromatic, gently sweet, deeply soothing
🍂 Nutmeg — digestive support, nostalgic warmth
🌕 Turmeric — centuries of Ayurvedic use + a modern clinical paper trail
🌶️ Peppers — Sichuan, Cayenne, Aleppo, Gochugaru, Kashmiri Chili (a joyful endorphin party)
🧡 Black Pepper — boosts the absorption of almost everything it touches
Which brings me to the spice I want to linger on today:
💚 Cardamom — aromatic, floral, medicinal… the sleeper star.
Cardamom is one of the most searched-for winter baking spices, especially for Scandinavian cardamom buns and Middle Eastern cardamom coffee.
Yes, we all know the classic cinnamon–clove–nutmeg trio from mulled wine and holiday cookies. But the world of warming spices is huge, spanning from Morocco to Mumbai to Malmö. Cardamom sits right at that intersection — both comforting and adventurous.
How I Ended Up Here (or: A Novice Baker Walks Into a Spice Aisle)
I grew up with the traditional American classics: cinnamon sugar toast, nutmeg in pumpkin pie, ginger in cookies. But stepping into baking for the first time at the opening act of my 5th decade, I’m experimenting with new flavors even as I bake with simpler techniques.
Years of watching baking shows but not touching dough had taught me one thing:
cardamom was the adventure flavor that still lands as a crowd-pleaser.
Cardamom has been considered a healing spice for thousands of years — soothing digestion in India, perfuming coffee across the Middle East, used in early Greek and Persian medicine for mood, breath, and respiratory ease.
It’s floral but grounded. Medicinal but comforting. Bold but gentle.
A bridge between medicine and dessert.
Which brings me to: the humble cardamom bun.
The Beginner-Friendly Cardamom Bun My Second Grader Keeps Asking For
I didn’t grow up with cardamom buns. Honestly, I didn’t grow up baking at all — I spent a long stretch of my early adulthood avoiding kitchens on feminist principle. But this winter had me craving the kind of thoughtful, BYO-cozy-magic that makes a home feel like a home. Or maybe I just wanted bakery-level results on a beginner’s effort and a normal-person budget.
I listened to a podcast episode about creativity the recently that interviewed Elizabeth Gilbert who shared an idea that has been circling my head that art is anything that’s more beautiful than it needs to be — so maybe these are some of my art for now.
After a few late-night test rounds (picture me at 11pm with dough in my hair so you don’t have to), I ended up with a recipe that is:
Beginner-friendly — no required mixer, special tools, or tricky steps
Low on sugar — sweet enough to feel special, not enough to tip into toothache territory.
Naturally aromatic — the whole kitchen warms up with cardamom + butter.
Soft + tender — a gentle, plush crumb with lightly caramelized edges (even fluffier if you choose the optional knead).
Kid-approved — my second grader, who treats new foods like a medieval guard dog, has asked for them twice. That’s our Michelin star.
And the best part?
They feel special, but not fussy. Cozy, but not heavy. Approaching bakery-level impressive, but totally doable with basics you (mostly) already have and some night-before prep.
Where do I get cardamom?
A lot of grocery or organic stores do have perfectly good pre-ground cardamom that will work… but whole green pods? They turn the buns into something you can smell from the hallway.
I wanted that richness, and to support a small business—so I went to a tiny Indian grocery store in Arlington, VA with whole green cardamom pods and a whole wall of other fresh spices for a fraction of the main retail grocery prices.
Soft, Gooey, Gentle-On-Sugar Cardamom Buns
This recipe is intentionally simple. Beginner-friendly. Low-equipment. Options for no-knead or simpler ingredients, though results may vary, these will be great no matter what you choose.
✨ Choose Your Adventure: Cardamom
Easiest
Use pre-ground cardamom.
Flavor: gentler, subtler.
Best Flavor
Use whole cardamom pods (freshly ground).
Flavor: brighter, deeper, more “bakery.”
🌿 Whole Pod Guide (2 Minutes)
You’ll need: whole green pods + mortar & pestle, spice grinder, or mini blender.
1. Measure pods needed for dough or filling
6–8 pods → mild, cozy
10–12 pods → bold, café-style
2. Crack
Press each pod gently until it splits.
Scoop out the black seeds.
Discard shells (edible but tough).
3. Grind
Mortar & pestle / grinder: grind to a coarse powder (a little grit = great aroma release).
Mini blender: seeds + 1 tsp sugar or flour, pulse a few seconds.
💡 Tip: Fresh-ground gives the strongest aroma, but you can store extra 1–2 weeks in an airtight jar.
🥣 Dough
3 cups all-purpose flour
⅓ cup granulated sugar
1 tbsp honey
¾ tsp fine salt
2 tsp instant yeast
2 tsp ground cardamom (or 12 whole green cardamom pods ground as directed above)
1 cup milk
3 Tbsp softened butter or ghee
1 large egg, lightly beaten
✨ Optional for softness: add 1 Tbsp sour cream or plain yogurt if you have it — it helps keep the dough moist.
🧈 Gooey Filling
3 tbsp softened butter or ghee
⅓ cup brown sugar
2 tbsp honey or maple syrup
2 tsp ground cardamom (or 12 whole green cardamom pods ground as directed above)
Zest of 1 orange
Pinch of salt
🍶 ✨ Optional Glaze
½ cup powdered sugar
1–2 Tbsp milk
½ tsp honey or vanilla
Pinch of salt
🕰️ Step-by-Step Instructions
✨ Optional Flavor Boost: Cardamom–Butter Bloom
If you want deeper aroma, Melt the butter you need for dough or filling on low. Stir in ground cardamom; warm 1–2 minutes (don’t sizzle). Cool slightly → mix into filling
1. Mix the dough
If you bloomed the cardamom, put it with wet ingredients, or put it with dry ingredients if not.
In a large bowl: mix flour, sugar, salt, yeast, (cardamom if dry).
In a separate bowl: mix melted butter/ghee, egg, (cardamom if bloomed in butter).
In small increments, add wet ingredients to dry.
Stir until combined; if dry bits remain, add 1 Tbsp milk at a time until it forms a soft, slightly sticky dough.
✨ Choose Your Adventure: No-Knead vs. Quick Knead
No-Knead (Easiest)
Skip kneading entirely — the buns still come out soft and fragrant.
Texture: looser, more rustic.
Quick Knead (Best Texture)
A few minutes of kneading builds gluten — the structure that makes dough pillowy, moist, and cohesive.
Texture: smoother, softer, more bakery-style.
🫧 How to Quick-Knead (2–8 Minutes)
After mixing the dough:
Rest the Dough First
Let sit 5–10 minutes after mixing (hydrates the flour → less kneading required).
Prep
Lightly flour or oil your hands and surface.
(Stand mixer works too — 4–6 minutes on low to medium-low.)
Knead
Push dough away with the heel of your hand → fold back → rotate → repeat.
You’re looking for:
sticky → smooth
ragged → springy
holds its shape
gentle bounce-back when poked
Done When
It passes a loose “windowpane” test (stretches thin without instantly tearing).
How long you spend is up to you, even 2–8 minutes by hand will make a noticeable difference.
2. First rise — overnight rest
Gather the dough, place in a greased bowl, cover tightly.
Let it sit at room temperature for about 1 hour to start the rise.
Then move it to the fridge overnight (8–18 hours). The dough will puff up and get stretchy.
✨ Choose Your Adventure: Make ahead Filling or Glaze
It is equally good and delicious to put these together the night before and store them in the fridge or do it while you’re waiting for the dough to be ready to bake or during baking, so do whichever you feel. When you’re ready, here’s what to do:
Make the Gooey Filling:
if you bloomed the cardamom, in butter, add them together, or separately if not.
Add your brown sugar, honey, zest, and salt, stir until you have a glossy, aromatic paste.
Let it come to room temperature slightly before spreading on dough.
✨ Optional: Refrigerate in a sealed container. Let soften 10–15 minutes before using.
3. Shape the next morning
Let dough warm 30–40 min.
Lightly flour your counter. Roll out to about ¼ inch thick, 12×16 inches.
Spread gooey filling evenly over the dough.
Roll tightly from the long side into a log. Slice into 12 pieces (a piece of dental floss or thin knife works great).
Place each spaced out in a greased baking dish (keeps dough softer) or spaced out on parchment paper on a cookie sheet.
4. Second rise
Cover with a towel and let rise about 45–60 minutes at room temp, until until puffy and jiggly. (You can warm your oven slightly for 1 minute, turn it off, and let them rise inside.)
5. Bake
Preheat oven to 350°F (175°C).
Bake 18–22 minutes, until golden brown on top and it sounds hollow when tapped. lighter seams between buns is a great sign.
If the tops brown too quickly, cover loosely with foil.
6. ✨ Optional glaze
Mix the powdered sugar, milk, and pinch of salt until smooth. Drizzle over warm (not hot) buns.
You can also brush plain melted butter and sprinkle coarse sugar for a more rustic finish.
After the Buns: Other Ways to Bring Warming Spices Into Winter
Once you’ve pulled your cardamom buns from the oven and the kitchen smells like a small Scandinavian daydream, you might find yourself wanting more of that quiet warmth in the weeks ahead.
Here’s a tiny, choose-your-cozy menu — simple, fast ideas that don’t exactly require a recipe, just a spoon and a mood.
Drinkable Warmth
Perfect if you’re looking for caffeine-free winter drinks, chai-inspired sips, or soothing bedtime beverages.
Golden milk with turmeric + ginger
Hot black tea with a single cracked cardamom pod
Cinnamon–honey oat milk steamer
Savory Warmth
Drop a star anise into simmering broth
Add ginger + turmeric to roasted carrots
Stir a little cinnamon or clove into winter chili
Bloom spices in butter or oil before cooking (instant depth)
And if you missed it: our Mole Sauce Guide — I made a batch for Friendsgiving this weekend and can’t wait to fold it into my holiday rotation.
Baking Warmth
Nutmeg in cornbread
Cloves in applesauce
Cardamom in anything dairy-, oat-, or citrus-based
Deep Dive
If you’re looking for more on the health benefits and science behind warming spices, highly recommend this post from The Buffalo Herbalist, easily one of my favorite substackers.
If You Want to Keep the Cozy Going…
A few things warming my brain (and kitchen) this week:
Thanksgiving Leftover Tip
Already imagining what to do with Turkey day fallout? Try wrapping your thanksgiving noms in a pastry dough, folding them cutely into greased muffin tins and bake. New twist on an old classic that I quite enjoy and hope you will too.
DC Bite of the Week
The Harp (Brookland) — A new Irish spot that feels a bit like that bar in ‘How I Met Your Mother' but with a cozy amount of polish and a legit Guinness pour, not to mention real good Irish food like shepherd’s pie as well as a solid burger. This was a great new surprise we tried for the first time recently and fits like a glove into an old beloved DC neighborhood spot.
PNW Throwbacks (Still Feeding My Winter Mood)
Our summer stop in Portland keeps echoing in my mind and we didn't get to posting much then, so I'll sprinkle it in now. Here are some recs for PDX friends keeping the naked goods and winter warm theme:
Yacht Tub — Exactly what it sounds like. Hot tub on a little yacht on the river. Full disclosure, we haven’t tried this yet but are really tempted.
Cascada — Indoor/outdoor soaking heaven, spa and hotel for cold days (or any days).
Bake Shop — Amazing bakery in PDX We went to on repeat during our trip.
What I’m Reading, Listening & Thinking About
A tiny buffet of things keeping my brain warm:
The Useless Web — Vintage WWW vibes. Absolutely pointless, which is exactly why it’s perfect
Beth’s Dead — A real mind-bender limited series podcast about the limits of para-social relationships on the modern web.
The Creative Act, Rick Rubin — A meditative, loosely structured guide to creativity as a way of being. Rubin frames creativity as something everyone has access to—if we slow down, pay attention, and follow the small “seeds” that show up. Practical or spiritual? You decide.
The Umbrella Art Fair, going on now in the Washington, DC. H/T Creative Mornings DC . Here are a few images and artists who caught my eye at an open gallery this morning:
What’s Next
We continue forward into the depths of this season, bringing kitchen experiments that feel like personal folklore amidst a twisty world. We’re going to feel it out but probably a braise (something a little Christmassy), definitely root vegetables, maybe a snow-day stew if the forecast cooperates. We’re thinking, processing and taking it one warm bowl at a time, friends.
And as always: we’ll be here. Hope to see you back at the table.