Cinnamon Rolls With Cardamom Recipe
Need a quick fix for a big gathering? Look no further than this delightful cinnamon roll recipe—with a twist. By adding cardamom—an ingredient usually seen in flavorful curries—the dough gets a certain coarse spiciness to it that separates your pastries from run-of-the-mill cinnamon rolls. Delight your guests with this twist on a classic!
cinnamon rolls with cardamom recipe instructions
Yield: 24 rolls
These easy-to-make cinnamon rolls are the key to any fun and cozy get together!
For the bread:
- 1 cup sugar
- 1 teaspoon ground cardamom
- 1/2 cup unsalted butter
- 12 ounces evaporated milk
- 2 teaspoons kosher salt
- 4 1/2 teaspoons active dry yeast
- 1/4 cup warm water
- 6 1/2 to 7 1/2 cups all-purpose flour
- 1/2 cup Greek yogurt
- 3 eggs
For the filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 3 teaspoons ground cinnamon
- 1/2 cup sugar
- In a medium saucepan, combine the sugar, cardamom, butter, evaporated milk, and salt. Cook over medium heat, stirring occasionally, until the butter is melted. Set aside and let cool until it is warm but not hot.
- In a large bowl, dissolve the yeast in the warm water. Add 3 cups of flour, the Greek yogurt, eggs, and the warm butter mixture to the bowl of yeast. Stir until well-combined. Stir in the remaining flour (a little at a time) until the dough is stiff enough to handle. It’ll be sticky, so be careful not to add too much flour right away: Add a little at a time and see how it changes the consistency. You’ll add a bit more flour later when you roll it out, so we like to to err on the side of too sticky.
- Knead the dough for about 5 minutes. Transfer the bowl of dough to a lightly greased bowl and cover with plastic wrap or a damp tea towel. Let rise in a warm place for about 1 1/2 hours.
- To make the filling, stir together the softened butter, cinnamon, and sugar in a small bowl to make a paste.
- When the dough has doubled in size, divide it in half.
- Preheat the oven to 350° F.
- Take the first half of dough and roll it out into a large rectangle, the size of a large baking sheet. Spread half of the filling in a very thin layer over the dough, leaving about 1 inch around the edges. Fold the dough in half, making the rectangle a square, and roll it lightly with a rolling pin to flatten it out. The thinner the dough is, the more intricate the rolls look.
- Using a sharp knife, cut the dough lengthwise into 1/2-inch strips.
- Take each strip of dough and wrap the strip around your first and second fingers twice, then tuck the end inside the circle of dough you’ve just made. It can get messy because the filling tends to seep out, but they will be delicious regardless of how messy they are.
- Place each knot on a large baking sheet. Repeat with the second half of the dough. Cover lightly with plastic wrap or dish towel and let rise for about 15 minutes. Bake the rolls for about 20 minutes or until golden brown.
- Remove from the oven and serve warm!