Who doesn't love a fresh, still slightly warm cinnamon roll? I thought I would take a little twist on the traditional Swedish pastry and will bake cardamom rolls. Still quite underrated, cardamom is a wonderful versatile spice. Mostly used in Christmas baking, it can be used in your everyday cooking and baking such as spicing up your coffee or tea or giving your curry a special twist. Just try it out, you surely won't regret it! For this recipe I took the inspiration from Sophia Stolz recipe, who is a great artist when it comes to desserts.
For the dough you will need:
45g butter
250ml milk
1 packet of dry instant yeast
15g soft brown sugar
pinch of salt
400g plain flour
For the filling you will need:
70g softened butter
60g soft brown sugar
2,5 tsp whole cardamom seeds
First start with the dough. Fill a pan with the milk and butter, put it on a stove on low heat so the butter is melting, but the milk is not boiling. When it is fully melted, let the liquid cool down slightly. Pour the warm liquid into a big bowl and sprinkle the yeast on top, let it activate for 10 minutes. Then mix in the sugar and the salt. Lastly, mix in the flour by hands in 4 steps. The dough will be sticky at the beginning, but the more you knead it, the better it will come together, taking it out of the bowl and kneading it for another few minutes on a flour-dusted surface. When you have a smooth dough ball, spread some vegetable oil around the bowl, place the dough ball into the bowl and let it rest at a warm place for at least 1 hour until is has doubled its size.
After the resting you can start with the filling. Take out all the seeds of the cardamom sheels, getting rid of the shells. Take the seeds and either place them into a mortar, food processor or just simply cut it up with a sharp knife, so all the aroma can be developed. Mix the cut up seeds with the softened butter and sugar together until you have a smooth paste.
Take your dough ball and roll it out on a with flour-dusted surface into a rectangular shape to about 1cm. Take the filling and spread it over the dough. Then roll the dough tightly lenghtways. Cut rolls off the dough of around 2cm. The whole dough should give you about 10 rolls. In a greased baking tin place the rolls next to each other with the swirl facing up. Let them rise again for another 20 minutes in a warm place. Preheat the oven to 180°C and bake the cardamom rolls for 25 minutes until golden brown.
I prepared a quick icing for them by mixing 2 tbsp of softened cream cheese with 1 tbsp of icing sugar and 3 tbsp of milk.
Take the rolls out of the oven, let them cool down for 20 minutes, glaze them with the icing and enjoy while the cardamom rolls are still slightly warm.
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