Cardamom Rolls
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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
Serves 10-12
- 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 tablespoon 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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over 2 years ago gingerroot
I bet these are amazing!
over 2 years ago Stockout
Oh geez....now I have no excuse??? Would you buy "I don't have a large enough board to roll them out on?" excuse.... :<( Thanks for the info, Winne. I promise to try these out soon and I will just have to share with my office mates, I think they will be gone in 3 minutes.
over 2 years ago Stockout
I have GPS, when can I come pick them up? Oh, and I like hazelnut in my coffee. I am afraid Winnie that I am more of an idea man then a production person...plus (and this is the most important part) I would eat them all. I wonder if you can freeze unbaked, pre-risen yeast rolls? Then I could bake them off as I want them? Hmmmmmm. Maybe a food pickler question.
over 2 years ago WinnieAb
Don't have any hazelnut coffee on hand, but will pick some up ;)
Yes I do think you can freeze the unbaked risen rolls, or maybe freeze them after cutting into rolls but before the final rising...
over 2 years ago Stockout
I have to admit, I actually thought of something like these but with a lemon curd, almond and brown sugar interior and a lemon cream cheese icing but I think you should make them for me because I would just make a messy kitchen....lol. These look phenominal and have "can't eat just one of them" stamped all over. I am in awe of cooks who can bake. I bow to the master.
over 2 years ago WinnieAb
Oohh Stockout, I would love to make those for you- they sound so good!
over 2 years ago Lizthechef
Is this what happens in your kitchen when you have 8 snow-bound children on board?! Wow, talk about comfort food. Love your twist of cardamom versus cinnamon!
over 2 years ago WinnieAb
Pretty much! I did crazy cooking/baking/photographing that day!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
wow
over 2 years ago WinnieAb
I hope that's a good wow.
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
absolutely
over 2 years ago TheWimpyVegetarian
Perfect! I just love these, Winnie!! I can see I have these in my very near future. Great photo too!
over 2 years ago WinnieAb
Thank you so much!
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Oh my gosh! I can't believe I've never thought to use cardamom instead of cinnamon in this way. The addition of the orange zest is perfect. You are a genius!
over 2 years ago WinnieAb
Believe me I am far from a genius, but thanks so much :)
over 2 years ago SallyCan
Fabulous! Lovely photo, too!
over 2 years ago WinnieAb
Thanks so much- have always wanted to take a photo of pouring something- figured it would be fun to do this time :)
over 2 years ago Duane marcus
These sound delicious Winnie. I love cardamom too. I will give them a try. I made a carrot cake using cardamom recently and it turned out great. Thanks for posting.
Leekfixer
over 2 years ago WinnieAb
Thanks for checking out the recipe!