Cardamom Rolls with Almond Glaze

Story by Holly
Cardamom Rolls with Almond Glaze
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True confession: I have a soft spot in my heart (read stomach) for cinnamon rolls. I’m not particular about the flavor. Orange? Sticky buns? Maple? Cream cheese? Yes, yes and more yes. I love them all. As long as they are tender, warm and flaky, I’m all in. Fortunately Natalie (and perhaps the rest of the world) is just as obsessed with this sweet breakfast treat as I am, so when we were asked by Carly Diaz and Rebekah Hubbard to bring a “sweet side” to the #HolidayBrunchPDX we quickly landed on “morning rolls.”

...the combination of these cozy, yet unexpected flavors took this traditional Scandinavian treat to a whole new level.

Cardamom Rolls with Almond Glaze
Cardamom Rolls with Almond Glaze
Cardamom Rolls with Almond Glaze

For those of you who share my willingness to explore all types of sweet and sticky breakfast pastries, have I got a treat for you. May I present the cardamom roll with almond glaze. So indescribably good they just might replace that sweet spot on your breakfast once and for all. In this recipe we used the world's best cinnamon roll dough (no, they most definitely are not all created equal) and added a bit of almond extract, replaced the cinnamon with cardamom for the filling, and created a simple glaze, again with just a bit of almond added, and the combination of these cozy, yet unexpected flavors took this traditional scandinavian treat to a whole new level. It's the perfect light, fluffy morning roll, ready to adorn your table, or in our case the incredible spread at #HolidayBrunchPDX.

Cardamom Rolls with Almond Glaze
Cardamom Rolls with Almond Glaze

A big thank you to Tillamook and Bob’s Red Mill for giving us and the rest of the creative women involved in #HolidayBrunchPDX a reason to come together and create the beautiful dishes seen above, all while enjoying them in an adorable barn, and listening to Christmas music, while the sun beamed through the windows. Perfection.

Cardamom Rolls with Almond Glaze

I’m so glad to finally be sharing these cardamom rolls with you, because I know there was more than one blogger at the brunch that was eagerly awaiting this recipe’s release, just as Natalie and I have been dying to get our hands on the recipes for the other dishes shared. Please check out all all the recipes for the deliciousness that was #HolidayBrunchPDX, graciously sponsored by Bob’s Red Mill & Tillamook, to get some amazing brunch inspiration just in time for all that holiday hosting and dish bringing you're sure to be doing over the next month.

Caramelized Onion Chanterelle MushroomQuiche with Gluten Free Buckwheat Crust

Yogurt Oatcakes with Cranberry-Blueberry Compote

Cranberry Chia Parfaits

Warm Kale Delicata Pearl Cous Cous Salad

OrangeSpice Cake Mimosas and Carob Affogato with Sweet Crzeam Gelato

Cardamom Rolls with Almond Glaze

Cardamom Rolls with Almond Glaze

Serves 12


2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
2 tbsp almond extract
1 package active dry yeast
4 1/2 cups Bob's Red Mill Unbleached All-Purpose White Organic Flour
1/2 heaping tsp baking powder
1/2 scant tsp baking soda
1 1/2 tsp salt


1 cup Tillamook Sweet Cream Butter (unsalted)
2 cups sugar
2 tsp Cardamom

Almond Glaze

1 cup powdered sugar
1 tbsp whole milk
2 tsp almond extract


  1. Heat the milk, vegetable oil, sugar and almond extract in a medium saucepan over medium heat. (Do not allow the mixture to boil.) Set aside and cool. When mixture has cooled to 100-110 degrees fahrenheit sprinkle the yeast on top and let it sit on the milk for 2 minutes.
  2. Add 4 cups of the flour. Stir until just combined, cover with a clean kitchen towel, and set aside in a relatively warm place for an hour.
  3. Remove the towel and add the baking powder, baking soda, salt and remaining ½ cup of flour. Stir thoroughly to combine.
  4. *Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.
  5. Remove the dough from the pan. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches.
  6. In a small bowl, combine all filling ingredients until a soft paste is formed.
  7. Using the back a spoon, evenly spread the filling to cover the entire surface of the dough.
  8. Beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being careful to keep the roll tight. When you reach the end, pinch the seam together. On a cutting board, using a sharp knife, make 1 ½-inch slices. 15-20 rolls.
  9. Line baking sheets with parchment paper (alternatively, grease well with butter). Place the sliced rolls in the pans, being careful not to over crowd.
  10. Preheat oven to 375° F. Cover rolls with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 13 to 17 minutes, until golden brown. Don’t let the rolls get overly brown.
  11. In a bowl, whisk together the powdered sugar, milk and almond extract until very smooth. The icing should be thick but still pourable. If it is too thin add more sugar, tbsp at a time. If it is too thick, add more milk ¼ tsp at a time.
  12. After the rolls are finished baking, and still warm, generously drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. It goes without saying that these are best served warm, but they are equally delicious even if made a day ahead.

*The dough for this recipe comes from The Pioneer Woman.