Simple Recipes for Every Day
Cardamom Rolls with Almond Glaze
- Serves: 12
- Prep Time: 2 hrs 40 min
- Cook Time: 17 min
Ingredients
- 2 cups whole milk
- ½ cup vegetable oil
- ½ cup granulated sugar
- 2 tablespoons almond extract
- 1 package active dry yeast
- 4½ cups Bob's Red Mill Unbleached All-Purpose White Organic Flour, plus more for rolling
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoon sea salt
Filling
- 1 cup Tillamook Sweet Cream Butter (unsalted), softened
- 2 cups granulated sugar
- 2 teaspoon ground cardamom
Almond Glaze
- 1 cup powdered sugar
- 1 tablespoon whole milk
- 2 teaspoons almond extract
Ingredients
- 2 cups whole milk
- ½ cup vegetable oil
- ½ cup granulated sugar
- 2 tablespoons almond extract
- 1 package active dry yeast
- 4½ cups Bob's Red Mill Unbleached All-Purpose White Organic Flour, plus more for rolling
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoon sea salt
Filling
- 1 cup Tillamook Sweet Cream Butter (unsalted), softened
- 2 cups granulated sugar
- 2 teaspoon ground cardamom
Almond Glaze
- 1 cup powdered sugar
- 1 tablespoon whole milk
- 2 teaspoons almond extract
Method
In a medium saucepan over medium, heat the milk, vegetable oil, sugar and almond extract to 100-110°F (Do not allow the mixture to boil.) Set aside and cool if needed. When the mixture has cooled to 100-110°F, sprinkle the yeast on top and let it sit on the milk for 2 minutes.
Stir in 4 cups of the flour until just combined. Cover the bowl with a clean kitchen towel, and set aside in a relatively warm place for an hour.
Remove the towel and add the baking powder, baking soda, salt and remaining ½ cup of flour. Stir thoroughly to combine. 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.
Remove the dough from the bowl onto a floured surface. Using a flour dusted rolling pin, on a lightly floured surface, roll the dough into a large rectangle, about 30 x 10 inches.
In a small bowl, combine the softened butter with 2 cups sugar and cardamom until a soft paste is formed.
Using the back of a spoon, evenly spread the filling to cover the entire surface of the dough.
Beginning at the (30-inch size) 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 1½-inch slices to make 15-20 rolls.
Line a few baking dishes with parchment paper (alternatively, grease well with butter). Place the sliced rolls in the pans, being careful not to over crowd.
Preheat the 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.
Meanwhile, in a medium bowl, whisk together the powdered sugar, milk and almond extract until smooth. The icing should be thick but still pourable. If it is too thin add more sugar 1 tablespoon at a time. If it is too thick, add more milk ¼ teaspoon at a time.
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. These are best served warm, but they are just as delicious if made a day ahead.
The dough for this recipe was adapted from from The Pioneer Woman.