It’s easier than you think to make cardamom rolls from scratch. It does take some time – this is not a fast or easy recipe – but it is simple to make. Simply take your time with each move and carefully follow the directions, and you’ll have delicious cardamom rolls that will fill your house with a wonderful aroma!
These Orange Cardamom Rolls were created to be baked overnight for a warm treat on Christmas morning or every weekend morning. Begin preparing the day before serving, about 4 p.m.
The orange rolls taste just as good today as they did eighty-two years ago. I adore them so much that I called the restaurant and inquired about the original recipe with Dyron, the new owner. This recipe was made in the tradition of the rolls I grew up eating. Furthermore, it is less expensive than purchasing a round-trip ticket to Alabama.
MORE DELICIOIUS RECIPES HERE:
- 1 1/2 cup and 1 tablespoon (196 grams) all-purpose flour
- 2 tbsp (24 g) granulated sugar
- 1 teaspoon (3 grams) (12 packet) instant yeast
- 1/2 tbsp (1.5 grams) kosher salt
- 1/4 teaspoon cardamom powder
- 14 cup (60 gram) whole milk
- 2 tbsp (30 g) fresh orange juice, strained to extract pulp
- 3 tbsp (42 g) unsalted butter, melted, plus some extra for greasing
- 1 battered egg (50 g) at room temperature
- 5 tbsp (70 g) unsalted butter, at room temperature
- 14 cup (50 grams) sugar granules
- 12 tbsp finely grated orange zest (from 12 medium oranges)
- 1/8 teaspoon (2 pinches) cardamom powder
- 1 cup confectioners' sugar (120 g)
- 1 (14 g) tablespoon melted unsalted butter 34 teaspoon finely grated orange zest 112 to 2 tablespoons (22.5 to 30 grams) fruit juice freshly squeezed
1. To make the dough, whisk together the flour, sugar, yeast, salt, and cardamom in the bowl of a stand mixer. Whisk together the milk and orange juice in a medium mixing bowl or big liquid measuring cup. Microwave for 20 seconds, or until heated to 100°F (38°C) to 115°F (46°C). To the wet ingredients, whisk together the 3 tablespoons melted butter and the egg. Combine the wet and dry ingredients in a mixing bowl.
3. To make the filling, mash together the butter, sugar, orange zest, and cardamom in a medium mixing bowl until well mixed.
4. Spray a 12-cup muffin tray with nonstick cooking spray and line with paper liners.
5. Roll out the dough to 18 inch thick, about 12x12 inches, on a floured surface. Evenly distribute the filling over the dough. Roll the dough into a 12-inch log as tightly as you can. Trim about 12 inch off each end with a sharp, serrated knife and a light contact, and discard. Then cut the dough into 12 bits, each about an inch thick.
6. Place the rolls in the muffin cups, cover with plastic wrap, and let rise for 30 minutes, or until puffed.
7. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Place a rack in the middle of the oven.
8. Bake the rolls for 12 to 15 minutes, or until light golden brown and the dough is cooked through.
9. To make the glaze, whisk together the confectioners' sugar, melted butter, orange zest, and 112 tablespoons orange juice in a medium mixing bowl until smooth and pourable, adding more juice as required, 1 teaspoon at a time, to achieve the desired consistency.
10. Remove the rolls from the oven and drizzle 1 tablespoon of the glaze over each one while they are still warm. Allow to cool for a few minutes before serving.