These rolls are fluffy, buttery, and incredibly tasty. This recipe pays respect to a classic cinnamon roll with a nod to the Swedish-staple– Kanelbullar.
Ingredients
for 12 cardamom cinnamon rolls
Dough
2 cups whole milk
15-20 pods of fresh cardamom
½ cup white sugar
8 tablespoons or one stick of unsalted butter
2 ¼ teaspoons of active dry yeast
5 cups all-purpose flour, divided
1 teaspoon baking powder
2 teaspoons salt
Filling
¾ cup packed brown sugar
12 tablespoons of unsalted butter, softened
2 tablespoons cinnamon powder
Frosting
4 tablespoons light cream cheese
4 tablespoons butter
⅔ cup powdered sugar
1 tablespoon milk
A pinch of salt
Preparation
1. Lightly pound cardamom pods to release the seeds. Bring milk to a boil and steep both cardamom pods and seeds in the milk. Strain the pods out and whisk in sugar and butter to melt. Take off the heat and let cool until milk is body temperature or slightly warmer.
2. Sprinkle yeast on top of the milk mixture and set aside to a warm place to bloom.
3. Add 4 cups of flour and stir until just combined. Cover with a kitchen towel and set aside for an hour until doubled in size.
4. Prepare your baking pan by buttering throughly to prevent from sticking.
5. For the filling, whisk together sugar, butter, and cinnamon until combined.
6. Once proofed, add the remaining cup of flour and turn out to your lightly-floured work surface. Knead for at least 10 minutes until dough becomes smooth, using the least amount of flour needed if the dough remains tacky. Dough should spring back when poked and leave a slight impression.
7. Roll out into a large rectangle and spread filling evenly over the dough.
8. Roll dough into a log, placing seam-side down to seal it shut. Cut evenly using unflavored dental floss and place into buttered pans.
9. Cover with a kitchen towel and let proof for 40 more minutes.
10. Preheat oven to 350° F.
11. Place in preheated oven for 25-30 minutes, or until golden brown. Let cool for 15-20 minutes.
12. For the frosting, whisk cream cheese and butter together until combined. Stream in powdered sugar in batches until smooth. Add milk to thin it out. Pour over cinnamon rolls and serve.
In Sweden, Kanelbullar or Swedish Cinnamon Buns are a traditional snack enjoyed with a beverage anytime of the day. I wanted to develop something that reminded me of the spices used in Swedish pastries but still wanted to enjoy classic cream cheese frosting with my roll. This isn't a cardamom-forward pastry but getting hints of cardamom are a nice touch.
Notes
- I highly recommend including the ground cardamom in the dough. Steeping the milk gave it a hint but not quite enough of the flavor.
- Don't throw the steeped cardamom pods away! These go great in black tea and makes for some authentic Chai. Add your choice of milk and some sugar, it's the perfect drink!
- Make sure your filling is ready when you roll out your dough! I left it out for too long and it softened too much, making it harder to roll tightly.
- Using unflavored dental floss rather than cutting the rolls with a knife just makes the cinnamon rolls maintain its shape better. Cutting with a knife smooshes it from the top down while the dental floss cuts from the outside to inside.
Based on Tasty's Cinnamon Roll Recipe.
Comments