Orange Cardamom Sweet Rolls

Orange Cardamom Sweet Rolls

Yields: 9 large rolls

Prep time: 40 minutes (active time)

Rise time: Approx. 3 hours total

Cook time: 18-22 minutes baking

Calories: Approx. 480 kcal per roll

Warm, fluffy sweet rolls with a delightful blend of cinnamon and cardamom in the filling, topped with a bright orange-kissed cream cheese frosting. This recipe makes 9 generous rolls in a 9×13 inch pan.

Ingredients

Sweet Roll Dough:

  • 3 tablespoons (45ml) warm water (110–120°F / 43–49°C)
  • 1 packet (2 1/4 teaspoons / 7g) active dry yeast
  • Generous 1/2 cup (120ml) buttermilk, at room temperature
  • 1 large egg plus 1 large egg yolk, at room temperature
  • 6 tablespoons (75g) granulated sugar (use 1/4 tsp for proofing yeast)
  • 3/4 teaspoon salt
  • 3/8 teaspoon pure vanilla extract
  • 4 1/2 tablespoons (approx. 64g) unsalted butter, melted
  • Approx. 2 1/2 to 3 cups (310g – 375g) bread flour, plus more for dusting

Cardamom-Cinnamon Filling:

  • 4 1/2 tablespoons (approx. 64g) unsalted butter, very soft
  • 3/4 cup (approx. 158g) packed light brown sugar
  • 1 1/2 tablespoons ground cinnamon (Saigon preferred, if available)
  • 3/8 teaspoon ground cardamom (New Addition)

Orange Cream Cheese Icing:

  • 3 tablespoons (approx. 42g) unsalted butter, softened
  • 2.5 ounces (approx. 70g) cream cheese, softened
  • 3/8 teaspoon pure vanilla extract
  • 3/4 teaspoon finely grated orange zest (New Addition)
  • 1 1/8 cups (approx. 140g) powdered sugar, sifted
  • 1-2 teaspoons milk or cream (optional, for consistency)

Equipment:

  • Stand mixer with whisk and dough hook attachments (recommended) or large bowl and hand mixer + hands for kneading
  • Oiled bowl (for rising)
  • Plastic wrap
  • 9×13 inch baking pan
  • Rolling pin
  • Offset spatula or knife (for spreading filling & icing)
  • Sharp knife or unflavored dental floss (for cutting rolls)
  • Medium bowl (for icing)

Instructions

  1. Proof Yeast: In the bowl of your stand mixer (or a large bowl), combine the warm water, yeast, and a pinch (about 1/4 tsp) of the granulated sugar. Whisk gently and let stand for 5-10 minutes until the mixture is foamy and puffed up. (If it doesn’t foam, discard and start over with new yeast or check water temperature).
  2. Mix Wet Ingredients: To the proofed yeast mixture, add the buttermilk, egg, egg yolk, remaining granulated sugar (minus the pinch used for yeast), salt, vanilla extract, and melted butter. Using the whisk attachment (or hand mixer), blend until combined.
  3. Start Dough: Add about 2 1/2 cups (310g) of the bread flour to the wet ingredients. Mix with the whisk attachment or dough hook on low speed until combined into a very soft dough.
  4. Knead Dough: Switch to the dough hook attachment. Gradually add more bread flour (up to about 3 cups / 375g total), about 1/4 cup at a time, while kneading on medium-low speed. Continue kneading for 5-6 minutes until the dough becomes smooth, elastic, and slightly tacky to the touch. It should mostly clear the sides of the bowl but may still stick slightly to the bottom. Adjust flour amount as needed based on humidity – add just enough so it’s manageable but still soft.
  5. First Rise: Lightly oil a large clean bowl. Transfer the kneaded dough to the oiled bowl, turning it over once to coat the surface. Cover the bowl tightly with plastic wrap. Place the bowl in a warm, draft-free spot and let the dough rise until doubled in volume, approximately 1 to 1.5 hours.
  6. Prepare Pan: Grease the 9×13 inch baking pan. You can also line it with parchment paper for easier cleanup if desired.
  7. Shape Rolls: Gently punch down the risen dough to release the air. Lightly flour your work surface and turn the dough out. Sprinkle a little flour on top of the dough. Roll the dough out into a rectangle approximately 16 inches long by 12 inches wide.
  8. Apply Filling: Spread the 4 1/2 tablespoons of very soft butter evenly over the surface of the rolled-out dough, leaving about a 1/2-inch border along one of the longer (16-inch) edges. In a small bowl, whisk together the packed brown sugar, cinnamon, and ground cardamom. Sprinkle this mixture evenly over the buttered dough, up to the border.
  9. Roll and Cut: Starting from the long (16-inch) edge opposite the clean border, roll the dough up tightly into a cylinder. Pinch the seam firmly to seal it against the roll (you can lightly brush the seam with water or egg white to help it stick if needed). Using a sharp knife or unflavored dental floss, cut the cylinder crosswise into 9 equal pieces (each about 1.3 inches wide).
  10. Arrange and Second Rise: Carefully place the cut rolls, spiral side up, into the prepared 9×13 inch baking pan (they should fit in a 3×3 arrangement). Cover the pan loosely with plastic wrap. Let the rolls rise again in a warm place until they look puffy and have nearly doubled, about 1 to 1.5 hours. (For overnight method: cover tightly and refrigerate at this point for up to 12-16 hours. Let sit at room temp for about 1 hour before baking).
  11. Bake: About 20 minutes before the second rise is complete, preheat your oven to 375°F (190°C). Once risen, remove the plastic wrap and bake the rolls for 18-22 minutes, or until golden brown and the center is cooked through (an instant-read thermometer should register 185-190°F / 85-88°C). If the tops brown too quickly, tent loosely with foil during the last 5 minutes.
  12. Make Icing: While the rolls are baking, prepare the icing. In a medium bowl using an electric mixer, beat the 3 Tbsp softened butter and 2.5 oz softened cream cheese until smooth and fluffy. Beat in the vanilla extract and orange zest. Gradually add the sifted powdered sugar and beat until light, fluffy, and smooth. If the icing is too thick, beat in milk or cream, 1 teaspoon at a time, until desired spreading consistency is reached.
  13. Frost and Serve: Remove the rolls from the oven. Spread the orange cream cheese icing generously over the rolls while they are still warm. Serve the rolls warm for the best experience. Store cooled leftovers in an airtight container and gently reheat individually in the microwave (15-20 seconds) if desired.

Estimated Nutritional Information (Per Roll – 1 of 9)

  • Calories: approx. 480 kcal
  • Total Fat: approx. 19g
    • Saturated Fat: approx. 11g
  • Total Carbohydrates: approx. 72g
    • Dietary Fiber: approx. 1.5g
    • Total Sugars: approx. 45g
  • Protein: approx. 6g* (Recalculated)
  • Sodium: approx. 280mg* (Recalculated)

(Note: Nutritional information is an estimate calculated based on the specific ingredients and quantities used in this modified recipe, assuming standard bread flour, buttermilk, cream cheese, etc. Actual values may vary based on specific brands, flour protein content, humidity affecting flour amount, and precise measurements. Recalculation suggests higher protein/sodium than original thought process but overall calories are similar).