Cardamom Orange Sweet Rolls

Equipment

• Oven
• Muffin tin

Ingredients

• 1 (2¼-oz.) pkg. instant dry yeast
• 3 Tbsp. warm water (100°F to 110°F)
• 10.13 oz. (about 2¼ cups) plus 3 Tbsp. all-purpose flour, plus more for surface
• ½ tsp. salt
• ¼ cup granulated sugar
• ¼ cup whole milk
• 1¼ tsp. vanilla extract, divided
• 1 large egg
• 1 large egg yolk
• 5 Tbsp. unsalted butter, softened, divided
• ⅓ cup packed brown sugar
• 1 Tbsp. grated orange zest, divided
• 1 tsp. ground cardamom
• ¾ cup powdered sugar
• 2 to 3 tsp. fresh orange juice

Instructions

1. 1Combine the yeast and 3 tablespoons of warm water in a small bowl. Let it sit for 10 minutes until it becomes foamy.
2. 2Lightly spoon the flour into dry measuring cups and level with a knife. Whisk the flour and salt together in a medium bowl.
3. 3Beat the granulated sugar, milk, 1 teaspoon of the vanilla extract, egg, and egg yolk in a large bowl on medium-low speed until blended. Stir in the foamy yeast mixture.
4. 4Add half of the flour mixture to the wet ingredients. Beat on low speed for about 2 minutes until incorporated.
5. 5Add the remaining flour mixture and beat on low speed for 5 minutes, scraping down the sides of the bowl occasionally.
6. 6Add 4 tablespoons of the softened butter, one tablespoon at a time, beating well after each addition. Dust a work surface with flour and scrape the sticky dough out.
7. 7Knead the dough for 3 to 4 minutes until it feels smooth and elastic. Kneading develops the gluten so the rolls hold their shape. Form it into a ball and place it in a large, lightly greased bowl, turning to coat the surface.
8. 8Cover the bowl and let the dough rise in a warm, draft-free place at 85°F for 2 hours.
9. 9Stir the brown sugar, 1 1/2 teaspoons of the orange zest, and the ground cardamom together in a small bowl.
10. 10Turn the dough out onto a floured surface. Gently pat it into a 12-by-8-inch rectangle and brush with the remaining 1 tablespoon of butter. Sprinkle evenly with the brown sugar mixture.
11. 11Starting from one long side, roll the dough tightly like a jelly roll. Pinch the long seam to seal it, leaving the ends unsealed, and cut the log into 12 one-inch slices.
12. 12Arrange the slices in greased muffin cups. Cover with lightly greased plastic wrap and let them rise for 45 minutes.
13. 13Preheat the oven to 350°F.
14. 14Uncover the rolls and bake at 350°F for 15 minutes or until lightly browned. Cool in the pan on a wire rack for 10 minutes before removing. The residual heat helps set the centers.
15. 15Whisk the powdered sugar, the remaining 1/4 teaspoon of vanilla, the remaining 1 1/2 teaspoons of orange zest, and 2 teaspoons of the fresh orange juice in a small bowl until smooth.
16. 16Stir in additional orange juice a few drops at a time if the glaze is too stiff to spread. Spread the glaze evenly over the warm rolls.

Recipe Details