Friday, 27 January 2012

Cinnamon and Cardamom Rolls

I'm a big fan of tea. Not black tea or even the ever-popular green tea, but herbal teas which apparently are not even called tea but tisane. Hmm. I still call them tea. Peppermint, lemon zinger, raspberry zinger.. (okay, anything with the word zinger in it) that's what I like for my mid afternoon and after dinner sipping.

And a good tea deserves a good nibbly to go with it.

These cinnamon and cardamom rolls are perfect for tea time. They are Scandinavian in origin and are smaller and more biscuit-like than traditional North American cinnamon rolls.

The taste is subtle and delicious, and the diminutive size? Means you can eat more than one at a time. Like three, like me. ☺

Cinnamon and Cardamom Rolls
adapted from Tessa Kiros, Falling Cloudberries
for I♥CC, January Potluck

1 cup lukewarm milk (250 ml)
½ cup white sugar (125 ml)
2¼ tsp dry instant yeast
1 egg
¼ lb plus 1 Tbsp unsalted butter, room temp
2 tsp ground cardamom
4½-5 cups AP flour

Butter spread
2 tsp ground cinnamon
¼ cup sugar
6 Tbsp unsalted butter, softened

1 egg, lightly beaten and 1 tsp water added
1-2 Tbsp turbinado sugar

  • Add all the dough ingredients, holding back a little of the flour, into the stand mixer. Mix for 3 minutes, until incorporated. Turn out onto lightly floured board and knead, adding in the remaining flour as needed to form a nice, soft yet firm dough. 
  • Place in a clean bowl and let rise about 2 hours or until doubled in size. 
  • Meanwhile - blend the butter spread ingredients together in a mini food processor or by hand. Set aside. 
  • Divide the risen dough into 4 parts. Roll one out to a 10"x12" rectangle and spread with ¼ of the butter mixture. Roll up from the wider side and cut on angles to make about 8 V-shaped little rolls. 
  • Place rolls on a silpat or parchment-lined half sheet pan. Repeat with the rest of the dough and cinnamon butter. 
  • Brush lightly with egg wash and sprinkle with turbinado sugar. 
  • Let rest ½ hour while you preheat the oven to 350°F
  • Bake for about 20 minutes or until nicely golden top and bottom. 
  • Let cool a bit and eat warm or room temperature. 
  • Store the remaining rolls in a cake dome or airtight container.
These rolls have been YeastSpotted!

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