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
organic whole milk
cardamom pods -I used green cardamom pods
packages (4 teaspoons) active dry yeast
organic butter, melted -use 1/2 cup for a richer dough
egg, preferably organic and free-range
orange zest- I used organic blood orange
organic bread flour
organic butter, melted (for the filling)
light brown sugar (for the filling)
1 1/2 tablespoons
ground cardamom (for the filling)
orange zest- I used organic blood orange (for the filling)
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.
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.