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
¼ lb plus 1 Tbsp unsalted butter, room temp
2 tsp ground cardamom
4½-5 cups AP flour
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!|