Orange Cinnamon and Cardamom Rolls

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My family has been passing a cold around to each other for weeks now. Recently my husband came down with it, so I made a batch of these Orange Cinnamon and Cardamom Rolls for him. He loves cardamom, and we are still going through all those fresh oranges off our tree.

The combination of orange, cardamom, and cinnamon is absolutely delicious!

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In my first batch that I made for my husband, the rolls were a little smaller. I had whipped them up pretty quickly since I was making them for him while he was sick. They were really good and I knew that I would have to include them on the blog.

I have been wanting to try overnight cinnamon rolls, so I made a couple of slight adjustments and these are the result. They were so easy to make, and I love the fact that I could bake fresh cinnamon rolls for my kids before school. If you don’t want to wait overnight, don’t worry. Just let them rise, bake them, and enjoy!

Orange Cinnamon & Cardamom Rolls 

For Rolls…

1 Orange, juiced and zested
Milk (amount varies, milk and juice from orange combined needs to equal 1 cup)
1/4 cup Sugar
2 1/2 teaspoons Active Dry Yeast
4 tablespoons Butter, melted
2 Eggs
3 1/2 – 4 cups Flour
1/2 teaspoon Salt

For Filling…

1/3 cup Brown Sugar
1 teaspoon Cinnamon
1 1/2 teaspoons Cardamom
4 tablespoons Butter, softened

Glaze…

1 1/2 cups Powdered Sugar
1/4 teaspoon Cinnamon
Milk

Grate rind from the orange and strain the juice into a measuring cup. In a separate measuring cup, measure milk to equal 1 cup when combined with the orange juice. Slightly warm the milk, then add the sugar and yeast to it. Let the yeast mixture set for a couple of minutes until it starts to bubble.

In a large bowl beat the eggs. Add the orange juice, orange rind, melted butter, and yeast mixture. Mix well. Add the salt and gradually start adding the flour. I add about 2 cups and give the mixture a stir, add more flour and stir, etc…  Add enough flour until you get a nice dough that you can knead without it being too sticky, but not so much that the dough gets dry. The last time I made these I needed about 3 3/4 cups of flour.

Knead the dough for 3 – 4 minutes. You can do this on a floured surface or try it like I do and knead it in the mixing bowl. I use a large bowl and set it on the kitchen table so it is easy to reach. Add small amounts of flour as needed. Place dough in a greased bowl and let rest and double in size. This will probably take about 30 minutes to an hour.

Mix the brown sugar with the cinnamon and cardamom to have the filling ready.

On a floured surface, roll out the dough into a rectangle that measures about 12″ x 15″. Spread the softened butter over the dough and sprinkle with the brown sugar mixture. Roll up the dough and cut into 12 rolls.

Place the rolls in a baking pan that has been sprayed with no-stick spray. At this point you can cover them with plastic wrap and place them in the refrigerator overnight. Or, you can cover them with a towel and let them double in size if you want to bake them sooner. Bake them in a 375 degree oven for 20 – 30 minutes, until golden brown.

If you are making the overnight rolls, in the morning, remove the rolls from the refrigerator. Let them set for 20 – 30 minutes or so to come to room temperature. Pre heat the oven to 375 degrees, and then bake the rolls for 20 – 30 minutes until golden brown.

Prepare the glaze by mixing the powdered sugar, cinnamon, and milk. Drizzle or spread over rolls  and serve. Yum!

Orange Cinnamon & Cardamom Rolls 

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Orange Cinnamon and Cardamom Rolls

The combination of orange, cardamom, and cinnamon in these Orange Cinnamon and Cardamom Rolls is absolutely delicious!

Author Cook This Again Mom

Ingredients

• 1 Orange juiced and zested
• Milk amount varies, milk and juice from orange combined needs to equal 1 cup
• 1/4 cup Sugar
• 2 1/2 teaspoons Active Dry Yeast
• 4 tablespoons Butter melted
• 2 Eggs
• 3 1/2 - 4 cups Flour
• 1/2 teaspoon Salt
• 1/3 cup Brown Sugar
• 1 teaspoon Cinnamon
• 1 1/2 teaspoons Cardamom
• 4 tablespoons Butter softened
• 1 1/2 cups Powdered Sugar
• 1/4 teaspoon Cinnamon
• Milk

Instructions

• Grate rind from the orange and strain the juice into a measuring cup. In a separate measuring cup, measure milk to equal 1 cup when combined with the orange juice. Slightly warm the milk, then add the sugar and yeast to it. Let the yeast mixture set for a couple of minutes until it starts to bubble.
• In a large bowl beat the eggs. Add the orange juice, orange rind, melted butter, and yeast mixture. Mix well. Add the salt and gradually start adding the flour. I add about 2 cups and give the mixture a stir, add more flour and stir, etc... Add enough flour until you get a nice dough that you can knead without it being too sticky, but not so much that the dough gets dry. The last time I made these I needed about 3 3/4 cups of flour.
• Knead the dough for 3 - 4 minutes. You can do this on a floured surface or try it like I do and knead it in the mixing bowl. I use a large bowl and set it on the kitchen table so it is easy to reach. Add small amounts of flour as needed. Place dough in a greased bowl and let rest and double in size. This will probably take about 30 minutes to an hour.
• Mix the brown sugar with the cinnamon and cardamom to have the filling ready.
• On a floured surface, roll out the dough into a rectangle that measures about 12" x 15". Spread the softened butter over the dough and sprinkle with the brown sugar mixture. Roll up the dough and cut into 12 rolls.
• Place the rolls in a baking pan that has been sprayed with no-stick spray. At this point you can cover them with plastic wrap and place them in the refrigerator overnight. Or, you can cover them with a towel and let them double in size if you want to bake them sooner. Bake them in a 375 degree oven for 20 - 30 minutes, until golden brown.
• If you are making the overnight rolls, in the morning, remove the rolls from the refrigerator. Let them set for 20 - 30 minutes or so to come to room temperature. Pre heat the oven to 375 degrees, and then bake the rolls for 20 - 30 minutes until golden brown.
• Prepare the glaze by mixing the powdered sugar, cinnamon, and milk. Drizzle or spread over rolls and serve. Yum!