Serves a Crowd

Cardamom Rolls

February  3, 2011
0 Ratings
  • Serves 10-12
Author Notes

These cardamom rolls were inspired by a cinnamon rolls recipe that I really love from the wonderful White on Rice blog ( 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

What You'll Need
  • 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)
  1. Heat the milk to just before boiling. Turn off the heat and add the cardamom pods. Allow to infuse for 10-15 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Starting with the long side closest to you, roll the dough into a log, then slice into 10-12 even-sized rolls.
  8. 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.
  9. 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.
  10. 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.

See what other Food52ers are saying.

  • Rach3190
  • gingerroot
  • Lizthechef
  • drbabs
  • TheWimpyVegetarian
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook. My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014. I live in upstate New York with my family and many pets.

22 Reviews

Rach3190 April 18, 2015
These were absolutely delicious! Cardamom is one of my favorite ingredients and what an excellent idea to use it like this. For any bread machine lovers out there, I did make the dough on the dough cycle of my machine, and then did the rest by hand - they came out wonderful. Thank you for this recipe!
kathyserra September 11, 2013
Can you use ground cardamom and if so how much?
WinnieAb September 11, 2013
I haven't tried to infuse the milk with ground cardamom so I am not sure how much to tell you. Sorry!
gingerroot February 8, 2011
I bet these are amazing!
Stockout February 7, 2011
Oh 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.
Stockout February 7, 2011
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 (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.
WinnieAb February 7, 2011
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...
Stockout February 5, 2011
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 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.
WinnieAb February 5, 2011
Oohh Stockout, I would love to make those for you- they sound so good!
Lizthechef February 3, 2011
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!
WinnieAb February 5, 2011
Pretty much! I did crazy cooking/baking/photographing that day!
drbabs February 3, 2011
WinnieAb February 5, 2011
I hope that's a good wow.
drbabs February 7, 2011
TheWimpyVegetarian February 3, 2011
Perfect! I just love these, Winnie!! I can see I have these in my very near future. Great photo too!
WinnieAb February 5, 2011
Thank you so much!
hardlikearmour February 3, 2011
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!
WinnieAb February 5, 2011
Believe me I am far from a genius, but thanks so much :)
SallyCan February 3, 2011
Fabulous! Lovely photo, too!
WinnieAb February 5, 2011
Thanks so much- have always wanted to take a photo of pouring something- figured it would be fun to do this time :)
Duane M. February 3, 2011
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.
WinnieAb February 5, 2011
Thanks for checking out the recipe!