Cinnamon Cardamom Rolls

Father's Day is coming up this weekend, and you know what that means -- big, tasty breakfast time! If you're going for a savory situation, with bacon, eggs, toast, and whatever else Dad loves, this is a great recipe to add a touch of sweetness to the end.

Cinnamon Cardamom Rolls 

These cinnamon cardamom rolls are just the perfect level of sweetness, and a hint of cardamom adds some excitement to the traditional cinnamon-sugar flavors. The dough is simpler and quicker than the yeast dough of a traditional cinnamon bun -- this one is more of a quick bread, using baking powder to make it rise instead of the more time-consuming yeast.

Give these rolls a try on Sunday morning! I think you and Dad will both be pleased.

 

Spices used in this recipe


Salt, Kosher
Cinnamon, Ground
Cardamom, Green Ground

Ingredients

Filling:

Buns:

  • 560 grams (1 ½ cups) all-purpose flour, plus more for rolling out
  • 2 Tbs. baking powder
  • 2 tsp. Vanns Kosher Salt
  • 2 tsp. Vanns Ground Cardamom
  • 240 grams (1 cup + 1 Tbs.) unsalted butter, cold, cut into ½-inch cubes, plus more for greasing the pan
  • 1 ¼ cups whole milk, cold

Preparation

  1. Preheat the oven to 390°F and generously butter a 12-cup muffin pan.
  2. Prepare the filling. First, melt the butter. My preferred method is to place it in a microwavable bowl or ramekin and microwave on high in 30-second intervals until just melted. Set butter on top of the preheating stove to keep it from re-solidifying.
  3. In a small bowl, mix together the light brown sugar and ground cinnamon, using your fingers or a pastry cutter to make sure no sugar lumps remain. Set aside.
  4. Make the dough. Combine flour, baking powder, kosher salt, ground cardamom, and cubes of cold butter in the bowl of a stand mixer fitted with a paddle attachment and mix at medium-low speed until the mixture resembles coarse meal and there are no large lumps of butter left. With the mixer still running at medium-low speed, slowly stream in the milk, mixing until the dough just comes together in a ball and pulls away from the sides of the bowl. You may not need to use all of the milk -- poir in just enough to form a soft, cohesive dough with no crumbles of flour left behind. Do not overmix. Let the dough rest for a few minutes while you flour a large cutting board.
  5. Turn dough out onto floured cutting board and fold the ball over on itself a few times to pull it together in a ball. Allow to rest for 10 minutes.
  6. Dust a large surface with flour, preferably a clean countertop. Turn the dough out onto the surface and roll into a rectangle ⅛-inch thick, about 20 inches long and 12 inches wide. Do your best to keep the dough fairly even in thickness. 
  7. When dough is rolled out, brush the surface with the melted butter, covering the entire rectangle with an even coating. It’s okay if you don’t use up all the butter. Before the butter has a chance to harden, sprinkle the dough with the cinnamon sugar, creating a layer around ¼ - ½-inch thick. 
  8. Starting on the long side of the dough rectangle, roll the dough up on itself, keeping the roll as tight as possible. You can pull the roll towards you while pushing it forward on itself to help create a tight roll. When the dough is all rolled up, squeeze it gently to make it as evenly thick as possible. 
  9. Using a sharp knife, slice the roll crosswise into 12 pieces. Start by first slicing the roll in half, and then each of those pieces in half again. You can then slice each of the four pieces into thirds, which is much easier to eyeball and will result in more even-sized rolls.
  10. To place the slices in the muffin tin, first decide which side of each slice you want to be the top, usually the prettier side. Flip the slice to the bottom and use your fingers to gently pull and pinch the dough together to create a solid bottom for the slice. If you put them in the tin without this step, the sugar and butter would melt out the bottom and stick very heartily to the tin.
  11. Place the slice pinched-side down in the muffin tin. Repeat the pinching and placing process with the rest of the slices.
  12. Bake the rolls for around 25 minutes, until golden on top. If you ended up with a dough rectangle a little thicker than ⅛-inch, you may want to extend the bake time by 5 minutes or so.
  13. Remove the muffin tin from the oven and gently place a cooling rack over the top. Flip the rolls over onto the baking rack and lift the muffin tin away -- if you let the rolls stay in the muffin tin too long, they may stick.
  14. Serve right away, with coffee if you like!

Makes 12 rolls. Adapted from The Violet Bakery Cookbook

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