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RECIPE
18 INGREDIENTS13 STEPS2HR 10MIN

Cardamom Rolls with Bouquet-Infused Icing

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Olive and Artisan
Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
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Fluffy yeasted rolls with a tea infused icing!

2HR 10MIN

Total Time
Olive and Artisan
Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
Ingredient List
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Dough
1/2 cup
1/2 Tbsp
Active Dry Yeast
1
Egg , separated
just the yolk
1/4 cup
Melted  Butter
2 1/3 cups
1/2 tsp
1/8 tsp
Baking Soda
Cardamom Filling
1/4 cup
Butter , room temperature
1/4 tsp
Ground Cardamom
1/8 tsp
Ground Cinnamon
1/8 tsp
Ground Nutmeg
Icing
1/4 cup
2 Tbsp
Floral Tea Blend
I used Smith's Teamaker Bouquet
1 3/4 cups
Powdered Confectioners Sugar
2 Tbsp
Cream
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Nutrition Per Serving
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CALORIES
492
FAT
20.9 g
PROTEIN
5.5 g
CARBS
71.4 g

Directions

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Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Warm the Milk (1/2 cup) to 100-110 degrees F (40-45 degrees C) and add in the Active Dry Yeast (2 1/4 teaspoon) with Granulated Sugar (1 tablespoon). Set aside for 10 minutes to foam.
Step 3
In a standing mixer, mix together the Granulated Sugar (1/2 cup), Butter (1/4 cup), and yolk of the Egg (1). Add in the yeast mixture and combine.
Step 4
Place in the All-Purpose Flour (2 1/3 cup), Salt (1/2 teaspoon), and Baking Soda (1/8 teaspoon) and knead on medium speed until a ball forms.
Step 5
Place in a greased bowl, cover with plastic wrap, and set aside for 1 hour.
Step 6
Toss the Granulated Sugar (1/4 cup), Ground Cardamom (1/4 teaspoon), Ground Cinnamon (1/8 teaspoon), and Ground Nutmeg (1/8 teaspoon) together.
Step 7
On a well-floured surface, roll out the dough into a 10×14 inch rectangle. Spread with Butter (1/4 cup) and sprinkle with the sugar mixture until the entire surface is covered.
Step 8
Roll the dough length-wise and pinch down the ends. Cut into 8 pieces and place onto a parchment lined pie plate. Cover with a clean towel and set aside for 20 minutes.
Step 9
Bake the rolls for 23-25 minutes.
Step 10
Let the rolls cool for 10 -15 as you prepare the icing.
Step 11
In a small saucepan over medium heat, combine the Butter (1/4 cup) and Floral Tea Blend (2 tablespoon). Once melted, take off the heat and let steep for 3 minutes.
Step 12
Strain out the tea leaves and add in the Powdered Confectioners Sugar (1 3/4 cup) and Cream (2 tablespoon). Whisk together until smooth and creamy.
Step 13
Top the rolls with icing before serving with tea, if desired.

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Nutrition Per Serving
Calories
492
% Daily Value*
Fat
20.9 g
27%
Saturated Fat
12.7 g
64%
Trans Fat
0.0 g
--
Cholesterol
77.0 mg
26%
Carbohydrates
71.4 g
26%
Fiber
1.0 g
4%
Sugars
44.6 g
--
Protein
5.5 g
11%
Sodium
192.7 mg
8%
Vitamin D
0.2 µg
1%
Calcium
38.8 mg
3%
Iron
1.7 mg
9%
Potassium
54.5 mg
1%
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