Best Cardamom Rolls Recipes

SWEDISH CARDAMOM ROLLS

Steps:

• Make dough:
• In a large bowl combine water, butter, and sugar. Sprinkle yeast over mixture and let stand 5 minutes, or until foamy. Stir in eggs, salt and dry milk until combined. With a wooden spoon stir in 5 sups flour, 1 cup at a time, and stir mixture until a dough is formed.
• On a floured surface, knead dough about 10 minutes, adding enough of the remaining 1 cup flour to make dough smooth and elastic. Put dough in a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
• Punch down dough and on floured surface with a floured rolling pin roll into a 15- by 20-inch rectangle. Spread butter over dough and sprinkle with granulated sugar, cinnamon and cardamom.
• With a long side facing you, roll up dough jelly-roll fashion and cut crosswise into approximately 1 1/2-inch-thick slices with a cut side down. Working with 1 slice at a time gently twist opposite ends of slice around twice to form a figure eight. Crimp ends together. Arrange rolls, a swirled side up, on a buttered baking sheet about 2 inches apart and let rise in a warm place until increased 1 1/2 times in bulk, about 1 hour.
• While rolls are rising, preheat oven to 350F.
• Brush tops of rolls with egg wash and sprinkle with sugar. Bake rolls in middle of oven until tops are pale golden, about 25 minutes.

SWEDISH CARDAMOM ROLLS

Steps:

• Dough: Brush a large bowl with butter; set aside. Place potato in a small pot of water and bring to a boil. Cook until fork-tender, 10 to 12 minutes; drain. Pass through a ricer or mash with a fork until smooth (to yield 2/3 cup); let cool slightly.
• Heat milk until warm to the touch (110 degrees on a thermometer). Transfer to the bowl of a stand mixer; add yeast. Let stand until foamy, about 5 minutes. Stir in butter, granulated sugar, potato, egg, flour, and salt until a ragged dough forms. Place bowl on mixer fitted with the dough-hook attachment; mix on medium-low speed, scraping sides and removing dough from hook a few times, until soft and pliable, about 15 minutes. Transfer to a lightly floured surface; knead into a ball. Transfer to buttered bowl (dough will be very soft) and cover with plastic wrap. (Dough can be covered and refrigerated at this point up to 2 days). Let rise in a warm place until almost doubled, 1 hour and 10 minutes to 1 1/2 hours. Brush two 6-cup jumbo muffin tins with butter; set aside.
• Filling: In a bowl, combine butter, granulated sugar, cardamom, orange zest, and salt. Mix until light and fluffy. Punch down dough; transfer to a lightly floured surface. Roll out to a 14-by-18-inch rectangle. Spread evenly with butter mixture, leaving a 1/2-inch border on far long edge. Starting at long edge closest to you, roll dough away from you into a tight jelly-roll shape. Transfer, seam-side down, to a parchment-lined baking sheet and refrigerate until firm, about 30 minutes. Trim ends, then cut roll crosswise into twelve 1 1/2-inch-thick rounds with a serrated knife. Arrange, cut-sides up, in prepared tins; cover with plastic wrap. Refrigerate at least 8 hours, or overnight.
• Preheat oven to 350 degrees. Remove rolls from refrigerator and place in a warm spot until almost doubled in size, about 1 1/2 hours. Remove plastic and bake until browned on top and a thermometer inserted registers about 210 degrees, 30 to 35 minutes. Let cool in tins on a wire rack, 10 minutes.
• Glaze: Meanwhile, melt butter; stir in honey. Brush rolls generously with mixture; sprinkle with sanding sugar. Remove from tins (if buns stick, run a knife around edges), and let cool at least 20 minutes before serving.

CARDAMOM SWEET ROLLS

Steps:

• Sprinkle the yeast over the warm water; stir to dissolve; set aside.
• Heat 1/2 cup milk in a small saucepan to just simmering; remove from the heat; add the 1/2 cup cut-up butter, stirring until melted; stir in 2 teaspoons of the cardamom, 1/2 cup of the granulated sugar and salt; allow the mixture to cool to warm.
• Pour the warm milk mixture into the large bowl of an electric mixer; add the yeast mixture then beat in the eggs one at a time; beat in 2 cups of the flour until smooth; add enough of the remaining flour to make the dough easy to handle.
• Turn out the dough onto a lightly floured board; knead until the dough is smooth and elastic, about 5 minutes; place in a buttered bowl, turning to coat all sides with butter; cover, let rise in a warm place until doubled in size, about 1 1/2 hours.
• Heat oven to 350°; turn the dough out onto a floured board; roll with a rolling pin into an 18x12-inch rectangle; spread the 2 tablespoons of softened butter to within 1/2 inch of the edge of the dough; sprinkle with remaining 2 tablespoons sugar combined with remaining 1/2 teaspoon cardamom.
• Roll the dough up tightly from the long side to form a cylinder; slice into 12 rolls.
• Place the cut rolls in a buttered 13x9 inch baking pan.
• Cover; let rise until doubled, about 45 minutes to an hour.
• Bake until golden brown, about 30 minutes; remove from the oven and let stand 5 minutes.
• Meanwhile, for glaze, combine confectioners' sugar, 1/4 cup milk, 2 tablespoons butter and vanilla; stir until smooth.
• Drizzle the glaze over the rolls and sprinkle with chopped hazelnuts.

CINNAMON ROLLS (KANELBULLAR) FROM CARDAMOM BREAD DOUGH RECIPE

Steps:

• Prepare your Basic Cardamom Bread Dough using the first 7 ingredients listed above (this takes about 1 1/2 hours).
• BASIC CARDAMOM BREAD DOUGH DIRECTIONS:.
• Heat milk to a light boil, turning off heat when it reaches the scalding point (with small bubbles across the top). Stir in melted butter, sugar, salt, and ground cardamom.
• Let mixture COOL until "finger-warm" (still warm, but cool enough to touch). Stir in yeast and let sit for 10 minutes. VERY IMPORTANT: The milk should be LUKEWARM (or fingerwarm) and the yeast will double itself nicely! If the milk mixture is too hot, it will kill the yeast properties!
• Add flour into mixture 1/2 cup at a time until dough is firm and pulls away from the side of your mixing bowl (Tip: If using a stand mixer, exchange the mixing paddle for the dough hook after you've added the first 5 cups of flour. Use the dough hook to mix and knead the dough as you add the remaining 3-4 cups of flour).
• Cover the dough in the mixing bowl with a clean towel and let rise until doubled, about an hour.
• Punch down the dough, then remove from bowl.
• Knead lightly on floured counter until smooth and shiny. Divide dough into two halves.
• CINNAMON ROLL DIRECTIONS:
• Roll each half of dough into a 12" by 18" rectangle. Brush each rectangle well with melted butter. Combine 2/3 cup sugar and 2 tablespoons cinnamon; sprinkle evenly over the 2 rectangles. Roll each rectangle crosswise, like a jelly roll, to form an 18"-long cylinder.
• Using a sharp or serrated knife, cut each cylinder into 20 equal slices.
• Place each slice into a paper cupcake wrapper and place on baking sheet. Cover with towel and allow to double in size, about 45 minutes.
• Preheat oven to 425º.
• Brush risen cinnamon rolls with egg wash and sprinkle with pearl sugar and / or almonds. Place in the middle of a preheated oven and bake for 7 minutes, or until done.
• Yield: 40 cinnamon rolls.

GRANDMA GEORGIE'S CARDAMOM ROLLS

Steps:

• Cut the butter up into chunks, and place in a large mixing bowl. Pour the boiling water over the butter, and stir in the sugar, salt, and cardamom. Stir the mixture until the butter is melted and the sugar is dissolved, and let it cool down to about 105 degrees F/41 degrees C.
• Beat the yeast, eggs, and flour into the butter-sugar mixture to make a runny dough, lightly oil the top of the dough, and cover with a cloth. Let rise in a warm place until doubled in size, about 1 1/2 hours.
• Lightly grease a baking sheet, and set aside.
• Punch down the dough, and knead until soft and springy, about 12 minutes. Form the dough into golf ball-sized rolls, and place them about 2 inches apart on the prepared baking sheet. Let the rolls rise until double, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Bake the rolls in the preheated oven until the bottoms are browned and the tops are lightly golden, 12 to 15 minutes.

BREAD MACHINE SWEDISH CARDAMOM ROLLS

Steps:

• Place ingredients in bread machine in order given.
• Use dough cycle.
• Cut dough into 8 pieces.
• Shape into a round ball.
• Place on a lightly greased cookie sheet.
• Let rise 20 minutes.
• Brush with egg wash and sprinkle with sugar.
• Bake at 375 degrees Fahrenheit for 20 minutes.

SWEET POTATO ROLLS WITH DRIED TART CHERRIES AND CARDAMOM

Steps:

• Pierce sweet potato in several places with fork. Place in microwave oven and cook on High 7 minutes. Turn over and cook until very tender, about 7 minutes longer. Scoop flesh from potato into bowl and mash. Transfer 3/4 cup mashed potato to large bowl of electric mixer fitted with whisk attachment (reserve remaining potato for another use). Beat until potato is very smooth.
• Heat half and half and 1 tablespoon brown sugar in heavy small saucepan over low heat until thermometer registers 105°F. to 115°F. Remove from heat. Sprinkle yeast over; stir to blend well. Let stand until yeast dissolves and is slightly foamy, about 12 minutes.
• Fit mixer with dough hook. Add remaining 5 tablespoons brown sugar, melted butter, salt and cardamom to sweet potato in bowl and beat until smooth and will blended. Add yeast mixture and mix until blended. At medium speed, beat in enough flour, 1 cup at a time, to form soft dough. Beat 3 minutes (dough will be soft). Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour by tablespoons if too sticky, about 6 minutes. Knead in dried cherries. Butter large bowl. Form dough into ball and add to bowl, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
• Butter 2 heavy large baking sheets. Punch down dough. Turn out onto floured surface. Divide dough in half. Using rolling pin, roll 1 dough piece to 12-inch-diameter round (if dough retracts during rolling, stop occasionally and gently pull and stretch dough with fingertips, then continue rolling). Repeat with remaining dough piece. Cut each round into 8 equal triangles. Starting at wide end of triangle, roll up toward point of triangle, stretching dough slightly with fingertips as triangle is rolled up. Brush point lightly with glaze; press to seal. Place 8 rolls on each prepared sheet, shaping into crescents and spacing evenly. Cover rolls with towel. Let rise in warm draft-free area until light and puffy, about 45 minutes.
• Position 1 rack in center and 1 rack in top third of oven; preheat to 400°F. Brush rolls with glaze. Bake until rolls are golden and sound hollow when tapped on bottom, switching top and bottom baking sheets halfway through baking, about 15 minutes. Cool rolls on racks. (Can be made 2 weeks ahead. Wrap in foil; freeze. If desired, rewarm wrapped rolls in 350°F. oven about 10 minutes.)

DAD'S ORANGE CARDAMOM BREAKFAST ROLLS

Steps:

• Zest the orange; set zest aside. Peal and seed orange; cut orange fruit into chunks. Combine zest and fruit in a blender and puree. Pour orange pulp into bread machine pan.
• Add honey, oil, white flour, wheat flour, salt, and yeast to the orange pulp. Select dough setting, and start the bread machine. Adjust consistency with orange juice or flour as needed to achieve a soft pliable dough.
• When dough cycle is complete divide dough into 2 or 3 pieces. Roll out to a thickness of 1/4 inch. Sprinkle with brown sugar, cardamom, and dried cranberries. Roll up dough with goodies inside, and slice 1 to 2 inches thick. Place rolls in a baking pan coated with non-stick spray. Allow enough room between the rolls so that they rise properly. Let rise in a warm spot for approximately 1 hour.
• Bake in a preheated 375 degrees F (190 degrees C) oven for 20 to 25 minutes. Remove from pan, and place on wire rack. Serve warm.

SWEDISH CARDAMOM ROLLS

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, sugar, shortening, eggs, orange zest, cardamom, salt and 3-1/2 cups flour; beat until smooth. Stir in raisins, walnuts and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12x10-in. rectangle. , Cut in half to form two 12x5-in. rectangles. Cut each into twelve 5x1-in. strips; roll strips into 6-in. ropes. , To shape rolls, place two ropes on a greased baking sheet to form an X. Coil each end toward the center. Press a raisin into the center of each coil. Cover and let rise until almost doubled, about 30 minutes. , Bake at 400° for 8-10 minutes or until golden brown. Brush with butter. Remove from pans to wire racks to cool.

CARDAMOM-LIME SWEET ROLLS

Steps:

• 1. To prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes.
• 2. Combine sour cream 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 350°. Uncover dough. Bake at 350° for 25 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack.
• 7. To prepare glaze, combine powdered sugar and juice, stirring until smooth. Drizzle glaze over warm rolls. 4 points per roll

CARDAMOM ROLLS

Steps:

• Preheat oven to 375°F.
• Cool milk till lukewarm. Sprinkle yeast on top of milk. Let stand for 10 minutes.
• In a bowl, cream butter and sugar.
• Add eggs, one at a time.
• Stir yeast and milk and add cardamom. Combine with egg mixture,.
• Add flour.
• Knead dough till smooth.
• Place in greased large bowl and let rise till double.
• Punch down and let rise again till double.
• Divide dough and shape into dinner size rolls.
• Place in two pans and let rise again till double.
• Brush tops with butter and sprinkle with chopped almonds.
• Bake for 15 to 18 minutes.

PUMPKIN PIE EGG ROLLS WITH CARDAMOM WHIPPED CREAM

Steps:

• Heat 3 inches oil to 325 degrees F in a Dutch oven or deep skillet.
• Whisk the heavy cream, powdered sugar, cardamom and ginger together in a bowl until soft peaks form. Transfer to a serving bowl and set aside in the refrigerator until ready to serve.
• Scoop the pumpkin pie filling into a bowl and mix together until smooth. Spoon into a large piping bag and snip off the tip to make a 1/2-inch hole. Place an egg roll wrapper on a work surface with one of the flat sides facing you. Brush the edges with the egg wash. Pipe a horizontal line of the pumpkin pie filling just above the brushed edge closest to you. Fold in the sides and roll up to the top edge, making sure it seals. Continue with the remaining filling and wrappers.
• Fry the egg rolls in batches until all sides are golden brown, 2 to 3 minutes on each side. Meanwhile, add the granulated sugar and cinnamon to a large bowl. Remove the egg rolls from the fryer and add immediately to the cinnamon-sugar mixture, tossing to coat.
• Place the egg rolls on a platter and serve alongside the whipped cream.

DAD'S ORANGE CARDAMOM BREAKFAST ROLLS

Steps:

• Zest the orange; set zest aside. Peal and seed orange; cut orange fruit into chunks. Combine zest and fruit in a blender and puree. Pour orange pulp into bread machine pan. Add honey, oil, white flour, wheat flour, salt, and yeast to the orange pulp. Select dough setting, and start the bread machine. Adjust consistency with orange juice or flour as needed to achieve a soft pliable dough. When dough cycle is complete divide dough into 2 or 3 pieces. Roll out to a thickness of 1/4 inch. Sprinkle with brown sugar, cardamom, and dried cranberries. Roll up dough with goodies inside, and slice 1 to 2 inches thick. Place rolls in a baking pan coated with non-stick spray. Allow enough room between the rolls so that they rise properly. Let rise in a warm spot for approximately 1 hour. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 to 25 minutes. Remove from pan, and place on wire rack. Serve warm.

DINNER ROLLS AKA MRS. WESLUND'S CARDAMOM ROLLS

Steps:

• Combine yeast cakes with warm milk until dissolved. Add the 4 cups of flour and mix throughly. Let this mixture rise 1/2 to 3/4 of an hour. Melt and cool the butter, add salt. Add to the raised flour mixture along with the eggs, sugar and enough flour to make a fairly soft dough. Let it rise another 1/2 hour. Punch down and divide into rolls and let rise at least another 1/2 hour or until doubled before baking. Bake 350 to 375 degree oven for 15 to 20 minutes depending on type of roll.

QUICK CARDAMOM ROLLS

Steps:

• Heat oven to 400°F. Mix Bisquick, milk and egg until soft dough forms. Place dough onto surface lightly sprinkled with Bisquick; gently roll in Bisquick to coat. Knead gently just until smooth.
• Pat or roll dough into rectangle, 10x8 inches. Spread with butter. Mix granulated sugar and cardamom; sprinkle over dough. Roll up tightly, beginning at 10-inch side. Pinch edge of dough into roll to seal. Place sealed side down on ungreased cookie sheet. Cut roll at 1-inch intervals almost through to bottom, using scissors.
• Bake about 20 minutes or until light brown. Mix powdered sugar and warm water until spreadable; spread over warm rolls.

CARDAMOM ROLLS

Steps:

• 1. Remove and crush cardamom seeds in a mixing bowl, with back of spoon. Add 4 Tbsp. flour, 4 tsp. of sugar, yeast and 1 cup of warm water to bowl. Mix together, with electric mixer. Set aside to rise 20 minutes. Also take eggs from refrigerator to allow to come to room temperature.
• 2. Add sugar, shortening, salt, flour, warm milk and eggs to mixture. Let double in size. You will need a very large bowl. Pour out on a floured surface. Knead adding more flour if needed. Shape into desired shapes and place on a greased cookie sheet. Rise 50 minutes or until they fill the pan. Bake for 20 minutes at 350 degrees.