Orange, Cardamom, Cinnamon Sweet Rolls
Course: BreakfastCuisine: AmericanDifficulty: Easy10
servings5
hours30
minutesThese are sooooo good. They are time consuming to make as you have to let the dough rise twice: once for 2 hours and then again for 1 hours. I made them the night before, iced them as they came out of the oven and then let them cool. I covered with plastic wrap and served them the next morning, warmed up. My kids enjoyed these for 3 days in a rough. I had extra sweet rolls left over and placed them in a bed pan which worked great. I gave the extra to neighbors. I thought it would be a great way to give sweet rolls as a gift to someone if made in a bread tin. Enjoy these. I will add more cardamom next time I make them as I couldn’t really taste it.
Dough Ingredients
1/2 cup whole milk, warmed to 110-115 degrees
1 package Platinum Red Star Yeast ( 2 1/4 teaspoons)
3 lg eggs
4 cups flour (1/4 cup more if needed0
3/4 cup cornstarch
1/2 cup sugar
1 teaspoon sea salt
1/8 teaspoon Cardamom, but I would use 1/4 teaspoon
Zest from 1 orange, about 1/2 Tablespoon
1/4 cup freshly squeezed oj, at room temp.
12 tablespoons (1 1/2 sticks) unsalted butter, chopped and at room temp
- Filling
1 1/2 cups brown sugar
1 Tablespoon cinnamon
1 1/2 teaspoon cardamom
1/4 teaspoon sea salt
4 Tablespoons unsalted butter, room temp. (half a stick)
- Glaze
1 1/2 cups powdered sugar
4oz cream cheese, at room temperature
1/4 cup freshly squeezed orange juice
1/2 teaspoon vanilla
Directions
- In a large glass measuring cup, whisk together warm milk with the yeast and let sit for 1 minutes. add in the eggs and whisk together.
- In a bowl of a stand mixer, whisk flour, cornstarch, sugar, salt, cardamom, and orange zest. Break up any clumps of zest. Attach the dough hook, turn the mixer on low speed and add warm milk mixture followed by the orange juice. Allow the ingredients to combine for 1 minutes then turn to medium speed and add the butter pieces. Continue to mix until everything is incorporated. the dough will still be quite wet. Allow for the machine to work the dough for 10 minutes. If the dough is still wet and sticky add more flour in 2 tablespoon increments. (I did not have to add more flour) . The dough should be soft and delicate but not to stick to handle. Transfer dough to a large wooden board or to the counter. Knead the dough until smooth and add to a lightly greased bowl, (i used vegetable oil) and cover tightly with plastic wrap and a dish towel. Set timer for 2 hours.
- While the dough is rising, mix the filling in a bowl: brown sugar, cinnamon, cardamom and salt. Set aside. Grease 2 8×8 pans or 1 8×8 and one loaf pan.
- Turn the volumed dough back onto the area where you did before. Lightly flour and knead, then roll out into a thin and long rectangle. Once rolled out, spread the room temperature butter all over the dough. Sprinkle buttered dough with the filling. Then roll from the longer size tightly. Cut the dough into 12 or 16 pieces, place cut side up in 8×8 pan. In a loaf pan either face up on on it’s side.
- Cover both with plastic wrap and a dish towel and let sit for 1 hour. Preheat for 350.
- Remove plastic wrap and place in oven.for 25-35 minutes, until golden brown. Remove and right away add the glaze all over it. Reserve some glove for when serving.
