Cardamom Cinnamon Rolls
Soft and fluffy cardamom cinnamon rolls with a frangipane style spiced almond filling. Topped with pearl sugar for a fun decorative crunch and finished with a vanilla drizzle.
Ingredients
Ingredients for the Dough
- ¼ cup full fat milk or whole milk, warmed to 104℉ (40C)
- 2¼ teaspoon dry active yeast
- 1 tablespoon granulated sugar or caster sugar, divided
- 1 teaspoon salt
- 1 cup all purpose flour or plain flour
- ¾ cup bread flour
- 1 teaspoon ground cardamom
- 3 large eggs at room temperature
- ½ cup unsalted butter softened at room temperature and chopped into small pieces
Ingredients for the Filling
- 1 cup almond flour or finely ground almonds
- ½ teaspoon almond extract
- ½ cup unsalted butter softened at room temperature
- ½ cup granulated sugar or caster sugar
- 2 teaspoon ground cinnamon
- 2 teaspoon ground cardamom
- 1 egg white from a large egg, at room temperature (egg yolk used for egg wash)
Ingredients for Topping and Frosting
- 1 egg yolk from large egg, reserved from the egg used in the filling
- ¼ cup pearl sugar or large coarse sugar (optional)
- ¾ cup powdered sugar or icing sugar, this doesn't normally need sifted for this
- 1 tablespoon full fat milk or whole milk, you can also use 2% or semi-skimmed
- ½ teaspoon vanilla extract
Instructions
Instructions for the Dough
- Start by greasing a mixing bowl with some butter or flavorless oil. Set this aside - you'll use this for proofing your dough later.
- Sprinkle the yeast and a teaspoon of sugar over your warm milk, giving it a little stir and then set aside for the yeast to activate.
- Add the flours, remaining sugar, salt and cardamom to the bowl of a stand mixer fitted with a dough hook. Give it a stir.
- When the yeast is ready, add this milk mixture straight to the flour mixture and then add your eggs. Turn the mixer onto a low setting and knead for about 15 minutes until a dough has come together and is starting to pull itself away from the sides of the bowl or slap the sides of the bowl.
- After the 15 minutes, with the mixer still on a low setting, slowly (and carefully) add the butter a few pieces at a time. Once all added, allow to continue kneading for 15 minutes until you again have a dough that is showing signs of holding itself together and slapping the sides of the bowl.
- Scrape the dough into your prepared greased bowl. Cover with plastic wrap and refrigerate overnight (or for about 8 hours) until doubled in size.
Instructions for Assembling the Rolls and Baking
- Once your dough has completed its first proof, leave this in the refrigerator to stay cool while you prep your pan and filling. Line your baking pan with parchment paper and set aside.
- For the filling, simply mix together all the filling ingredients (reserving the yolk from the egg for an egg wash) in a mixing bowl until you have a spreadable paste.
- Dust a work surface with flour and scrape your dough out onto it, press the dough into a rectangle. Then using a rolling pin to roll out to about 12" wide by 15" long.
- Spread the filling mixture over the surface of the dough, leaving a small gap around the edges.
- Then roll up from bottom to top to form a tight log.
- Use the floss to trim about an inch or so off each end of the log, removing unfilled and uneven dough. Then divide the remaining log into 9 and slice using the floss.
- Place these rolls in your baking pan and cover with a clean kitchen towel to proof at room temperature for about 2 hours, until doubled in size.
- Preheat the oven to 350ºF (175C/155C Fan) and make a quick egg wash with the remaining egg yolk from your filling.
- Brush the rolls with the egg wash and sprinkle over a generous handful of pearl sugar.
- Bake in the centre of the oven for about 30 minutes, until risen and golden on top.
- Remove from the oven and allow to cool for about 10 minutes while you prepare the frosting drizzle.
Instructions for Glaze
- Stir together the glaze ingredients until smooth and then drizzle or pipe over the warm rolls.
Nutrition
Calories: 492kcalCarbohydrates: 52gProtein: 9gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 131mgSodium: 293mgPotassium: 90mgFiber: 3gSugar: 30gVitamin A: 754IUVitamin C: 0.2mgCalcium: 65mgIron: 2mg
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