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Author Notes: These cardamom rolls were inspired by a cinnamon rolls recipe that I really love from the wonderful White on Rice blog (http://whiteonricecouple.com/recipes/cinnamon-rolls/). I adore cardamom but wasn't 100% sure it would work in this context; I ended up completely loving these, though. I might love them even more than the original cinnamon rolls (and that means I love then a lot). - WinnieAb
- 1 cup organic whole milk
- 5 cardamom pods -I used green cardamom pods
- 1 1/2 packages (4 teaspoons) active dry yeast
- 1/4 cup organic sugar
- 1/4 cup organic butter, melted -use 1/2 cup for a richer dough
- 1 egg, preferably organic and free-range
- 2 teaspoons orange zest- I used organic blood orange
- 3 cups organic bread flour
- 1/4 cup organic butter, melted (for the filling)
- 1 cup light brown sugar (for the filling)
- 1 1/2 tablespoons ground cardamom (for the filling)
- 1 teaspoon orange zest- I used organic blood orange (for the filling)
- 1 cup organic powdered sugar (for the icing)
- 1/4 cup organic half and half (for the icing)
- Heat the milk to just before boiling. Turn off the heat and add the cardamom pods. Allow to infuse for 10-15 minutes.
- Strain the cardamom pods out and check the temperature of the milk. You want it at 110 degrees F., so cool it a little more or warm it again so it's this temperature.
- In a large bowl, add the warm milk to the yeast, sugar, melted butter, egg, and orange zest. Mix well. Add the flour, 1 cup at a time, until the dough is soft, but not sticky (this can be done by hand or in an electric mixer with the dough attachment). Turn out onto a floured surface and knead for several minutes, adding a bit more flour, if necessary.
- Place dough ball in a bowl and cover with a wet towel (or plastic wrap). Allow to rise in a warm place until approximately doubled in bulk.
- Punch dough down and knead for a minute or two, then place on a floured surface and roll out into a rectangle approximately 1/4 inch thick.
- Melt the butter and mix with the light brown sugar, ground cardamom, and orange zest for the filling. Spread this out over the rolled out dough.
- Starting with the long side closest to you, roll the dough into a log, then slice into 10-12 even-sized rolls.
- Butter your baking dish(es) and place the cardamom rolls inside. I used 2 round pie dishes, with 5-6 rolls in each one, but you could also use a larger rectangular baking dish. Allow to rise for 30-45 minutes in a warm place. Toward the end of the rising time, preheat your oven to 350 degrees F.
- Bake the cardamom rolls in your preheated oven for 15-20 minutes or until fragrant and golden brown. Remove and allow to cool for 10 minutes.
- While the rolls are cooling, combine the powdered sugar and the half and half and mix until smooth. Pour the icing over the cardamom rolls before serving.
- This recipe was entered in the contest for Your Best Recipe with Cardamom
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