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Cardamom Orange Sweet Rolls
Instant yeast, whole milk, an egg plus a yolk, and five tablespoons of softened butter go into a soft dough that rises twice — the total process runs about 3 hours 45 minutes from start to finish. The filling is brown sugar, cardamom, and a tablespoon of orange zest pressed into the rolled-out dough before shaping into 12 rolls. Once baked and still warm, a powdered sugar glaze loosened with fresh orange juice drips into the spiral gaps. Cardamom and citrus stay in balance rather than one overpowering the other.
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
- 1Combine the yeast and 3 tablespoons of warm water in a small bowl. Let it sit for 10 minutes until it becomes foamy.
- 2Lightly spoon the flour into dry measuring cups and level with a knife. Whisk the flour and salt together in a medium bowl.
- 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.
- 4Add half of the flour mixture to the wet ingredients. Beat on low speed for about 2 minutes until incorporated.
- 5Add the remaining flour mixture and beat on low speed for 5 minutes, scraping down the sides of the bowl occasionally.
- 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.
- 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.
- 8Cover the bowl and let the dough rise in a warm, draft-free place at 85°F for 2 hours.
- 9Stir the brown sugar, 1 1/2 teaspoons of the orange zest, and the ground cardamom together in a small bowl.
- 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.
- 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.
- 12Arrange the slices in greased muffin cups. Cover with lightly greased plastic wrap and let them rise for 45 minutes.
- 13Preheat the oven to 350°F.
- 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.
- 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.
- 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.
Notes
- Scaling: To bake a second batch, double the dough in a large bowl. Divide the dough in half and place in separate bowls to rise.
- Equipment swap: If you don't have enough muffin tins for 24 rolls, bake a 12-roll batch in an 8-inch square glass or ceramic baking dish, increasing the bake time to 20 to 23 minutes.
- Storage: Keep leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Reheat: Warm individual rolls in the microwave for 10 to 15 seconds to soften the dough and melt the glaze slightly.
