Cardamom Sweet Rolls Recipes

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GRANDMA GEORGIE'S CARDAMOM ROLLS



Grandma Georgie's Cardamom Rolls image

They take awhile to make, but these rolls are a family favorite through 4 generations. Gramma Georgie made these for every family get-together for at least 50 years. They're perfect for sandwiches, dinner rolls, or toasted for breakfast. These can rise overnight in the fridge.

Provided by MOLLYSMAMA

Categories     Bread     Yeast Bread Recipes

Time 3h5m

Yield 28

Number Of Ingredients 9

1 cup butter
1 ¾ cups boiling water
1 ½ cups white sugar
1 tablespoon salt
2 teaspoons ground cardamom
3 (.25 ounce) packages active dry yeast
2 eggs, slightly beaten
7 cups all-purpose flour
1 teaspoon vegetable oil

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.

Nutrition Facts : Calories 222.5 calories, Carbohydrate 35 g, Cholesterol 30.7 mg, Fat 7.4 g, Fiber 1 g, Protein 4 g, SaturatedFat 4.4 g, Sodium 302.3 mg, Sugar 10.8 g

SWEDISH CARDAMOM ROLLS



Swedish Cardamom Rolls image

Swedish Cardamom Rolls

Categories     Bread     Dairy     Egg     Breakfast     Brunch     Bake     Cinnamon     Seed     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes about 15 rolls

Number Of Ingredients 15

For dough
1 1/4 cups warm water (105°F.)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled slightly
6 tablespoons granulated sugar
two 1/4-ounce packages active dry yeast (about 4 1/2 teaspoons total)
3 large eggs beaten lightly
1 1/2 teaspoons salt
1/4 cup powdered nonfat dry milk
5 to 6 cups all-purpose flour
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup granulated sugar
2 tablespoons ground cinnamon
3 tablespoons cardamom seeds, ground in a mortar with a pestle, or in an electric spice/coffee grinder
an egg wash made by beating 1 large egg with 2 tablespoons water
2 tablespoons water

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.

LEMON SWEET ROLLS WITH CREAM CHEESE ICING



Lemon Sweet Rolls With Cream Cheese Icing image

These sweet, lemony rolls are a fresh alternative to classic cinnamon rolls. A little cardamom in the dough and filling enhances the bright citrus flavor without overtaking it. This dough is adaptable: You can let the dough rise in the refrigerator, instead of at room temperature, so you can serve fresh, warm rolls for breakfast without getting up at the crack of dawn to make them.

Provided by Yossy Arefi

Categories     breakfast, brunch, breads, project, dessert, side dish

Time 1h

Yield 12 large rolls

Number Of Ingredients 17

1 (2 1/4 teaspoons/7 grams) package active dry yeast
1 cup buttermilk, warmed to 100 degrees
1/4 cup/50 grams granulated sugar
1/2 cup/113 grams unsalted butter, softened
1 tablespoon finely grated lemon zest
1 teaspoon kosher salt
1/2 teaspoon cardamom
3 large eggs, lightly beaten
4 to 4 1/2 cups/512 to 576 grams all-purpose flour, plus more for the work surface
1 cup/201 grams granulated sugar
1 tablespoon finely grated lemon zest
1/4 teaspoon cardamom
Pinch kosher salt
6 tablespoons/85 grams unsalted butter, very soft, plus more for the parchment paper
6 ounces/170 grams cream cheese, softened
1 cup/123 grams powdered sugar
1 to 2 tablespoons lemon juice, plus more as needed

Steps:

  • Make the dough: Combine the yeast, buttermilk and 1 tablespoon sugar and let sit until foamy, about 5 minutes.
  • Add the butter, remaining 3 tablespoons sugar, lemon zest, salt and cardamom to the bowl of a stand mixer fitted with the paddle attachment and mix on low to combine. Add the eggs and buttermilk mixture, and stir until combined.
  • With the mixer on low speed, slowly add 4 cups/510 grams of the flour and stir until all of the flour is moistened. Switch to the dough hook, and mix for 5 more minutes. The dough will be soft and billowy, and it will stick to the bottom of the bowl. Add more flour if the dough seems very, very soft.
  • Transfer the dough to a fresh, lightly oiled bowl. Turn the dough to coat it with oil, then cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 hour. Alternately, refrigerate the dough before rising for up to 24 hours and proceed with the recipe as written. The rolls may need a slightly longer second rise.
  • Make the filling: Combine the sugar, lemon zest, cardamom and a pinch of salt. Use your fingers to rub the lemon zest into the sugar.
  • Assemble the rolls: Line a 9-by-13-inch baking pan with parchment paper and butter the pan and paper. Gently deflate the dough by folding it over itself a few times in the bowl. Turn the dough out onto a floured surface and pat or roll it into a rectangle about 12-by-16-inches and 1/4-inch thick. Gently spread the soft butter over the dough, and sprinkle the sugar mixture evenly over the top. Roll the dough into a tight log and use a serrated knife or length of floss to cut the log into 12 even pieces.
  • Place the rolls into the prepared pan, cover, and let rise again until doubled in size, about 1 hour. You can also refrigerate the rolls before the second rise for up to 24 hours, if you'd like to bake them later. Let the rolls rise at room temperature until doubled in size before baking.
  • Finish the rolls: Heat oven to 350 degrees and bake for 30 to 35 minutes or until the rolls are golden and cooked through. While the rolls are baking, make the icing: In the bowl of a stand mixer fitted with the whisk attachment, whisk the softened cream cheese, powdered sugar and lemon juice until smooth. The icing should be quite thick, but spreadable. Add a little more lemon juice if necessary.
  • Let the rolls cool for about 5 minutes, then spread the icing over the top. Enjoy warm.

Nutrition Facts : @context http, Calories 482, UnsaturatedFat 6 grams, Carbohydrate 68 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 278 milligrams, Sugar 33 grams, TransFat 1 gram

SWEDISH CARDAMOM ROLLS



Swedish Cardamom Rolls image

Cardamom and orange zest flavor these Swedish-inspired sticky buns baked in jumbo muffin tins. They're glazed with honey butter and finished with a generous sprinkling of sanding sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 13h35m

Yield Makes 12

Number Of Ingredients 16

6 tablespoons unsalted butter, melted, plus more, room-temperature, for bowl and dish
1 medium russet potato (8 ounces), peeled and cut into 1-inch pieces (1 1/4 cups)
1 cup whole milk
2 1/4 teaspoons active dry yeast (not rapid-rise; one whole 1/4-ounce envelope)
2/3 cup granulated sugar
1 large egg
3 1/2 cups bread flour, plus more for dusting
1 1/2 teaspoons kosher salt
6 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1 teaspoon ground cardamom
2 teaspoons grated orange zest
Pinch kosher salt
3 tablespoons unsalted butter
3 tablespoons honey
Sanding sugar, for sprinkling

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.

SWEET POTATO ROLLS WITH DRIED TART CHERRIES AND CARDAMOM



Sweet Potato Rolls with Dried Tart Cherries and Cardamom image

Categories     Bread     Microwave     Mixer     Breakfast     Brunch     Bake     Thanksgiving     Kid-Friendly     Cherry     Sweet Potato/Yam     Bon Appétit     Kidney Friendly     Small Plates

Yield Makes 16 rolls

Number Of Ingredients 10

1 14- to 16-ounce red-skinned sweet potato (yam)
1 cup half and half
6 tablespoons packed golden brown sugar
1 envelope dry yeast
1/4 cup (1/2 stick) unsalted butter, melted, cooled
2 teaspoons salt
1 teaspoon ground cardamom
3 1/4 cups (about) all purpose flour
3/4 cup dried cherries or golden raisins (about 4 ounces)
1 large beaten egg, beaten to blend (glaze)

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.)

CARDAMOM SWEET POTATOES



Cardamom Sweet Potatoes image

If you're looking for a tasty change of pace from traditional mashed potatoes, give this recipe a try. You can use either canned or fresh sweet potatoes with wonderful results.-Sandy Waters, Mt. Lebanon, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 8

1 can (40 ounces) sweet potatoes, drained or 1-1/2 pounds fresh sweet potatoes, cooked
9 tablespoons brown sugar, divided
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
2/3 cup milk
2 tablespoons butter, melted

Steps:

  • In a bowl, beat sweet potatoes, 6 tablespoons brown sugar, vanilla, salt, nutmeg and cardamom. Add milk; mix well. Spoon into a greased 1-qt. casserole. Drizzle with butter; sprinkle with remaining brown sugar. Bake at 350° for 40 minutes or until top is lightly browned.

Nutrition Facts :

CARDAMOM SWEET ROLLS



Cardamom Sweet Rolls image

Make and share this Cardamom Sweet Rolls recipe from Food.com.

Provided by bananabreadeater

Categories     Breads

Time 25m

Yield 15 buns, 15 serving(s)

Number Of Ingredients 13

1 1/4 cups warm water (105 f)
6 tablespoons unsalted butter (melted and cooled slightly)
6 tablespoons granulated sugar
1/2 active dry yeast (1/4 ounce, 5 tablespoons total)
3 large eggs (beaten lightly)
1 1/2 teaspoons salt
1/4 cup nonfat dry milk powder (powdered)
5 1/2 cups all-purpose flour
1/4 cup unsalted butter (softened)
1/2 cup granulated sugar
2 tablespoons ground cinnamon
3 tablespoons cardamom seeds (ground in a mortar with a pestle or in an electric spice or coffee grinder)
1 large egg (wash made by beating, with 2 tablespoons water)

Steps:

  • 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 350°F.
  • 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.

Nutrition Facts : Calories 371.9, Fat 10.8, SaturatedFat 5.5, Cholesterol 70.3, Sodium 268.7, Carbohydrate 62.5, Fiber 7.5, Sugar 12.9, Protein 9.5

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From azcookbook.com


SWEDISH-STYLE CARDAMOM SOURDOUGH ROLLS - RECIPES
2015-05-22 Shape into rolls, twist and wrap the ends. Let rest overnight, covered with plastic, at cellar temp (55ºF) or fridge. In the morning, bring to room temp, and allow to rise for 2-3 hours. Brush with beaten egg. Sprinkle with things you like. Preheat the oven to 400ºF (200ºC); bake for 20 minutes, or until golden. Valeria Weaver.
From honestcooking.com


CARDAMOM ORANGE SWEET ROLLS - GARLIC & ZEST
How to make orange rolls: Remove the dough from the refrigerator and punch down. In a small bowl, mix the sugar, orange zest and cardamom and set aside. Roll the dough into a 12 inch circle between 1/4″ to 1/2″ thick. Brush the melted butter over the dough and sprinkle with the sugar mixture.
From garlicandzest.com


CARDAMOM BUNS | SWEDISH CARDAMOM BUNS | EAT THE LOVE
2020-12-28 Set aside for 5 minutes to proof. Once the yeast has proofed and bubbles start to form at the top of the surface of the milk, pour the liquid into the bowl of stand mixer fitted with a dough hook attachment. Add the melted butter, eggs, sugar, cardamom, vanilla and …
From eatthelove.com


RECIPE: CARDAMOM SWEET ROLLS - LOS ANGELES TIMES
2013-08-06 Stir in 2 teaspoons cardamom, one-half cup granulated sugar and the salt. Allow the mixture to cool to warm. 3. Pour the warm milk mixture into the …
From latimes.com


COFFEE CARDAMOM ROLLS WITH WALNUTS - BAD MANNERS
In a medium bowl mix together the walnuts, cinnamon, instant coffee, and sugars. Done. When the dough has finished rising, punch it down, then divide it in half. Roll each half of dough into a rectangle about 6 inches tall and 14 inches wide using a well floured rolling pin. Brush the dough with half of the melted butter and then sprinkle the ...
From badmanners.com


SWEDISH CARDAMOM ROLLS - KAREN'S KITCHEN STORIES
In a large measuring cup or medium glass bowl, mix the milk, yeast, and light brown sugar and set aside for about 5 minutes. In the bowl of the stand mixer, add the flour, cardamom, and salt, and whisk to blend. Add the milk/yeast/brown sugar mixture and mix with a dough whisk or wooden spoon until the dough comes together.
From karenskitchenstories.com


HOW TO MAKE CARDAMOM ORANGE SWEET ROLLS FOR THE HOLIDAYS
These gooey orange sweet rolls are soft and fragrant with a simple cardamom orange sugar filling and luscious orange glaze. Gooey and perfect for weekends and special holiday breakfasts or brunch. garlicandzest.c o m. How To Make Orange Sweet Rolls For The Holidays. Learn more. garlicandzest.c o m. Roll out the refrigerator dough into a circle about 1/4 to 1/2" thick. Learn more. garlicandzest ...
From garlicandzest.com


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