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Cardamom Sweet Rolls with Blood Orange Cream Cheese Frosting

Sweet cardamom rolls with blood orange cream cheese frosting in a cast iron pan

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Sweet Cardamom Rolls with Blood Orange Frosting

Prep: 30 minutes
Cook: 30 minutes
Resting Time: 12 hours
Total: 13 hours
Yield: 10 rolls
Author: Karie Kirkpatrick
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Soft, fluffy rolls spiced with cinnamon and cardamom, finished with a pink-hued blood orange cream cheese frosting while still warm.

Equipment

  • Stand mixer
  • Rolling pin

Ingredients

 

Sweet Roll Dough

  • 1/2 ounce active dry yeast
  • 6 tablespoons sugar, divided
  • 1 1/2 cups warm milk, (100-110 F)
  • 1 egg
  • 3 ounces unsalted butter, soft
  • 5 cups all purpose flour
  • 1 1/2 teaspoons salt

Orange & Cardamom Filling

  • 1 cup sugar
  • 1 1/2 tablespoons cinnamon
  • 1/2 tablespoon cardamom
  • 1/2 teaspoon salt
  • 1 blood orange, zested
  • 1 egg

Blood Orange Cream Cheese Frosting

  • 8 ounces cream cheese, very soft
  • 4 ounces unsalted butter, very soft
  • 1/2 cup fresh blood orange juice, (1-2 oranges)
  • 3/4 cup powdered sugar, sifted
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Instructions

 

For the dough:

  • In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast, warm milk and 3 tablespoons of sugar. Stir to dissolve and let the mixture sit until foamy, about 10 minutes.
  • Add the egg and softened butter; mix until creamy, about one minute. Add 2 cups of flour and stir to combine. Stir in the salt and remaining 3 tablespoons of sugar until just combined.
  • Gradually beat in the remaining flour. Swap the paddle for a dough hook and knead about four minutes, until the dough is smooth and elastic. Alternatively, knead by hand on a lightly floured surface for best results.
  • Grease a large bowl, place the dough inside and turn once to coat. Cover tightly with plastic wrap and refrigerate overnight.

The next morning:

  • Remove the dough from the fridge and let it warm slightly while you prepare the filling.

For the filling:

  • In a small bowl, mix the cinnamon, cardamom, sugar and blood orange zest. Beat the egg in a separate bowl for brushing the dough.

To assemble rolls:

  • On a lightly floured surface, roll the dough into roughly an 18 x 13-inch rectangle.
  • Brush a thin layer of beaten egg over the dough, leaving a 1/2-inch border around the edges. Evenly spread the cinnamon-cardamom-sugar mixture over the surface.
  • Roll the dough tightly from a long side into a log and pinch the seam to seal.
  • Trim uneven ends and slice the log into 2-inch pieces. Use a serrated or very sharp knife to avoid squashing the rolls.
  • Arrange the rolls in a large cast-iron skillet or on a lined baking sheet. Cover loosely with a clean towel and place in a warm spot to rise about one hour.
  • Preheat the oven to 350°F. Brush the rolls with the remaining beaten egg and bake 25–35 minutes, until golden on top.
  • Let the rolls cool slightly while you make the frosting.

For frosting:

  • In a stand mixer bowl fitted with the paddle, beat the cream cheese until smooth. Add the softened butter and beat until creamy.
  • Gradually add the blood orange juice, mixing until combined and scraping the bowl as needed.
  • Beat in the sifted powdered sugar until the frosting is smooth and spreadable.
  • Pour or spread the glaze over the warm rolls as desired.

Notes

Serve these rolls warm with a cup of coffee or tea for the best experience. Enjoy!

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