Up until a few weeks ago, cardamom was the one spice missing from my collection. I don’t know if you guys know this, but cardamom is freakin’ expensive! The cheapest I was able to find it around here was $5 and that was from a bulk bin! I lucked out recently when I found a huge bottle for $2.99 at World Market and I immediately knew I wanted to make these rolls. I’ve had this recipe saved for well over a year, I was just waiting for inexpensive cardamom.

Cardamom is a strange spice. It almost smells citrusy to me, even though is technically part of the ginger family. I thought the taste was very subtle and next time I make these (because they will be made again) I might add a little extra cardamom so it stands out more.

I thought these were fantastic and so did my 3 year old. Everyone else who tried them gave them a “Ehh, they’re different” review. They were lighter than the lemon ones I did recently and I think they would be perfect for a warm weather brunch.

Lime & Cardamom Sweet Rolls
  • For the dough:
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1/4 cup warm water (100F to 110F)
  • 1/2 cup plain yogurt
  • 1/3 cup granulated sugar
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 2 1/3 cups all-purpose flour (about 10 1/2 ounces), divided
  • Cooking spray
  • For the filling:
  • 1/2 cup packed brown sugar
  • 1 tablespoon grated lime rind
  • 1/2 to 3/4 teaspoon ground cardamom
  • 2 tablespoons butter, melted, divided
  • For the glaze:
  • 1 cup powdered sugar
  • 3 tablespoons fresh lime juice
  1. To prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes.
  2. Combine yogurt and next 5 ingredients (through egg) in a large bowl, stirring until well blended. Gradually stir yeast mixture into sour cream mixture. Lightly spoon 2 1/3 cups flour into dry measuring cups; level with a knife. Add 2 cups flour to sour cream mixture, stirring to form a soft dough.
  3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).
  4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
  5. To prepare filling, combine brown sugar, rind, and cardamom. Divide dough into two equal portions. Working with 1 portion at a time, roll dough into a 12 x 10–inch rectangle; brush with 1 tablespoon butter. Sprinkle half of filling over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Repeat procedure with remaining dough, 1 tablespoon butter, and filling. Cut each roll into 12 (1-inch) slices. Place slices, cut sides up, in a 13 x 9 inch baking pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
  6. Preheat oven to 350F.
  7. Uncover dough. Bake at 350F for 25 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack.
  8. To prepare glaze, combine powdered sugar and juice, stirring until smooth. Drizzle glaze over warm rolls.

adapted from Cooking Light




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