Cardamom Cinnamon Rolls

I dream of pantries and efficient kitchen storage the way some women dream of spacious closets.  The KitchenAid mixer shelf that raises out of the cupboard when you want to use it and then pivots back into it's own cupboard when you are done?  Seriously, I want to marry the person who thought that one up. 

While my kitchen feels far from efficient or spacious, I cleaned and decluttered a bit...all the resulting workspace made me want to bake, bake, bake.  Wide open counter space is just a canvas screaming for a rolling pin and baking sheets....and cinnamon rolls.  Life in general just screams for fat, fluffy, gooey cinnamon rolls.  

Have you ever tried cardamom?  It's common in middle eastern and indian cooking and is especially fantastic in baked yeasty breads.  Or so I think. 

Unfortunately cardamom is a relatively expensive spice, but if you buy the pods, they last for quite awhile and you really use very few pods in most recipes.  This whole recipe uses just 15 pods.   You pop them open and the inside contains little black seeds that you can throw into a grinder.  You can also buy ground cardamom but I think the pods retain their flavor longer. 

And if you don't like cardamom, you can of course skip it altogether.  Just add a 1/2 tsp of ground nutmeg in its place. 

I'm not always the most patient when it comes to the multiple risings of yeast breads so I love to make the dough the night before and let it rise in the refrigerator overnight.  I wake up, roll it out and only have one rising to wait through. 

This recipe uses an entire stick of softened butter spread evenly over the dough.   The original recipe called for 12 tbsps of butter so I really just made it healthy by cutting out 1/3 of the butter.  Obviously. 

There's something just so comforting about looking over and seeing cinnamon rolls rising on the counter.  This is of course surpassed by the comfort of the warm smell of cinnamon rolls baking in the oven.  

Yep lots of frosting.  This recipe is based on a Food Network Cinnabon copycat recipe and I think FN nailed this recipe. The cardamom just adds a bit of a twist to an already perfect food. 

Not convinced?  Want to see it up close and personal?  Good stuff right? Don't let the 20 steps fool you into thinking Cinnamon Rolls are tons of work.  They are as simple as having the KitchenAid make your dough, letting the yeast do its magic while you sleep, and then just rolling these bad boys out.  Easy peasy and so worth the effort. 

Cardamom Cinnamon Rolls 

adapted from Food Network

For the Dough:
1 cup whole milk
 2 1/2 teaspoons active dry yeast (1 packet)
1/4 cup plus 1/4 teaspoon granulated sugar
4 tablespoons unsalted butter
1 large egg yolk
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour, plus more if needed

15 green cardamom pods (1-2 tsps ground green cardamom)
3/4 teaspoon salt

For the Filling:
8 tbsp softened unsalted butter
1/2 cup granulated sugar
3 tablespoons ground cinnamon

For the Glaze:
2 cups confectioners' sugar
1/3 cup heavy cream
4 tablespoons unsalted butter, melted

Directions

1. Crack open cardamom pods and remove seeds.  Add seeds to spice grinder and grind well. 
2. Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don't stir). Set aside until foamy, 5 minutes. 
3. Whisk together the melted butter, egg yolk and vanilla and add to milk and yeast.  Whisk well. 
4. Sift the flour into stand mixer bowl.  
5. Add remaining 1/4 cup sugar, cardamom, and salt to flour. 
6. Make a well in the center and pour in the milk and yeast mixture. 
7. Mix on low speed with the dough hook until thick and slightly sticky. 
8. Knead on medium speed until the dough gathers around the hook, 6 minutes. Add a bit more flour, tsp by tsp, if necessary.
9. Butter a medium sized bowl.
10. Remove the dough and shape into a ball and place in bowl.  Turn to coat the dough in butter. 
11. Cover with plastic wrap and let rise overnight until doubled (or 1- 1.5 hours depending upon kitchen temp
12. On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you.
13. Spread with the softened butter, leaving a 1/2-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter.
14. Spread with the softened butter, leaving a 1/2-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter.
15. Brush the unbuttered far edge with water. Roll the dough away from you into a tight cylinder and press on the long edge to seal.
16. Cut the cylinder in half with a sharp knife.  Cut each half into half again to form 4 equal sections.  Cut each section into three equal pieces for 12 cinnamon rolls. 
17. Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. 
18. Preheat the oven to 325.
19. Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. 
20. Meanwhile, make the glaze: Sift the confectioners' sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.