Sweet Cardamom Rolls with Blood Orange Frosting
These fluffy homemade sweet rolls are filled with cinnamon & cardamom and glazed with a beautiful pink blood orange and cream cheese frosting while still warm.
Equipment
- Stand mixer
- Rolling pin
Ingredients
Sweet Roll Dough
- 1/2 ounce active dry yeast
- 6 tablespoons sugar, divided
- 1 1/2 cups warm milk, (100-110 F)
- 1 egg
- 3 ounces unsalted butter, soft
- 5 cups all purpose flour
- 1 1/2 teaspoons salt
Orange & Cardamom Filling
- 1 cup sugar
- 1 1/2 tablespoons cinnamon
- 1/2 tablespoon cardamom
- 1/2 teaspoon salt
- 1 blood orange, zested
- 1 egg
Blood Orange Cream Cheese Frosting
- 8 ounces cream cheese, very soft
- 4 ounces unsalted butter, very soft
- 1/2 cup fresh blood orange juice, (1-2 oranges)
- 3/4 cup powdered sugar, sifted
Instructions
For the dough:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast, warm milk, and 3 T of the sugar. Stir to dissolve and let stand until foamy, about 10 minutes.
- Add the egg and butter and mix until creamy, about one minute. Add 2 cups of flour and stir until combined. Stir in the salt and remaining 3 T sugar. Stir until just combined.
- Gradually beat in remaining flour. Switch paddle attachment for dough hook and knead for about four minutes, until smooth and elastic. Alternatively, knead by hand on a lightly floured surface (this is what I do, always seems more effective by hand than in my mixer).
- Spray or butter a large mixing bowl and place dough ball in it, turning once to coat. Cover tightly with plastic wrap and refrigerate overnight.
The next morning:
- In the morning, take out your dough and allow it to warm slightly while you mix your filling.
For the filling:
- Combine cinnamon, cardamom, sugar, and zest in a small bowl. Beat egg in a separate bowl.
To assemble rolls:
- Roll dough out on a lightly floured surface into roughly an 18 x 13" rectangle.
- With a pastry brush, apply a thin amount of beaten egg over surface, avoiding about 1/2" around edges. Spread cinnamon mixture evenly over surface, again keeping the edges clear.
- Roll up into a log, starting at one of the long sides. Be sure to roll as tight as you can. Pinch seams together.
- Cut off uneven ends and then cut rolls into 2" lengths. Use a serrated knife or very sharp knife for this – you don't want to squish them as you cut!
- Place rolls into a large cast iron skillet (or lined baking sheet). Cover loosely with a clean towel and set in a warm place to rise for about an hour.
- Preheat oven to 350° F. Brush rolls with remaining egg. Bake for about 25-35 minutes, until golden brown on top.
- Allow rolls to cool slightly while making frosting.
For frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth and creamy. Add butter; beat until smooth.
- Gradually, beat in orange juice until throughly combined, scraping down sides of bowl as needed.
- Add powdered sugar and beat until smooth.
- Pour glaze over rolls as desired.
Notes
These rolls are best served warm with a fresh cup of coffee or tea. Enjoy!!
Did you try this recipe?
Be sure to leave a comment below!
