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Sweet cardamom rolls with blood orange cream cheese frosting in a cast iron pan
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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.
Prep Time30 minutes
Cook Time30 minutes
Resting Time12 hours
Total Time13 hours
Course: Breakfast, Dessert
Servings: 10 rolls
Author: Karie

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!!