Cinnamon Rolls with Cardamom Icing
Some occasions call for something a little sweeter than a card and a bottle of champagne. When I hosted a brunch at my apartment to ask my friends to be my bridesmaids, I knew I wanted to make something homemade to serve alongside all the other brunch favorites. Naturally, cinnamon rolls felt like the perfect addition.
I wanted these to feel a little more special than your classic cinnamon roll, so I made a buttery brown sugar cinnamon filling and finished everything with a generous layer of cardamom cream cheese icing. They’re soft, fluffy, buttery, and filled with warm cinnamon flavor. The cardamom adds a subtle floral and citrusy note that makes the icing a little unexpected but so good.
They ended up being exactly what I wanted for the occasion. Something cozy, homemade, and meant to be shared with some of my favorite people.
A Little Twist on Classic Cinnamon Rolls
I’ve always loved a good cinnamon roll, especially one that’s still warm from the oven with icing melting into all the little spirals. For this recipe, I wanted to keep everything I love about a traditional cinnamon roll but add a few flavors that make them stand out.
The filling is a simple combination of butter, brown sugar, and cinnamon. It’s sweet, buttery, and creates those delicious little pockets of cinnamon sugar throughout the rolls.
Then comes the cardamom icing. Cardamom has a slightly floral flavor with hints of citrus, and I love how it balances the warm spices in the filling. Mixed into a creamy vanilla cream cheese icing, it gives these cinnamon rolls something a little different without taking away from the classic flavor.
The Secret to Soft, Fluffy Cinnamon Rolls
The best cinnamon rolls start with a really good dough. I use a simple enriched yeast dough made with whole milk, eggs, butter, and a little sugar. These ingredients give the rolls their soft, pillowy texture and help create those golden edges as they bake.
The most important thing is not to add too much flour. You want the dough to be soft and slightly tacky, not stiff. Letting it rise until doubled in size also makes a big difference. Once rolled, filled, and sliced, the cinnamon rolls get one more rise before going into the oven.
I also like to let them cool just slightly before adding the icing. You want them warm enough that the cream cheese icing starts to melt into the rolls, but not so hot that it completely disappears.
Perfect for a Weekend Brunch
These cinnamon rolls are one of my favorite things to make for a brunch gathering. You can prepare them the night before and refrigerate them, then let them come to room temperature before baking the next morning. This makes hosting a little easier, especially when you have friends coming over and plenty of other things to get ready.
I love serving them alongside fresh fruit, eggs, and a big pot of coffee. They’re sweet enough to feel like a treat but still fit right in with a full brunch spread.
Whether you’re celebrating something special, hosting a weekend brunch, or simply looking for an excuse to make homemade cinnamon rolls, these cinnamon rolls with cardamom icing are worth adding to your baking list. They’re buttery, fluffy, full of warm spices, and best enjoyed straight from the baking dish with plenty of icing.
Cinnamon Rolls with Cardamom Icing
Ingredients
For the dough:
- ¾ cup whole milk warmed to 105–110°F
- 2¼ tsp active dry yeast
- ¼ cup granulated sugar
- 2 large eggs room temp
- ¼ cup unsalted butter melted and slightly cooled
- 1 tsp vanilla extract
- 4 cups all-purpose flour
- 1 tsp salt
For the cinnamon filling:
- ½ cup unsalted butter softened
- ¾ cup light brown sugar
- 2 tbsp ground cinnamon
- ½ tsp ground cardamom
- ¼ tsp salt
For the cardamom icing:
- 4 oz cream cheese softened
- 3 tbsp unsalted butter softened
- 1½ cups powdered sugar
- ½ tsp ground cardamom
- 1 tsp vanilla extract
- 2 tbsp heavy cream
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine the warm ¾ cup whole milk, 2¼ tsp active dry yeast, and ¼ cup granulated sugar. Let sit for 5-10 minutes until foamy. Add the 2 large eggs, melted ¼ cup unsalted butter, and 1 tsp vanilla extract. Mix until combined.¾ cup whole milk, 2¼ tsp active dry yeast, ¼ cup granulated sugar, 2 large eggs, ¼ cup unsalted butter, 1 tsp vanilla extract
- Add 3½ cups of the 4 cups all-purpose flour and the 1 tsp salt. Mix on low speed until a shaggy dough forms. Increase to medium-low and knead for 6–8 minutes, adding additional flour ~1/8 cup at a time if the dough is too sticky. The dough should be soft, smooth, and slightly tacky but not overly sticky.4 cups all-purpose flour, 1 tsp salt
- Transfer to a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place for 1-1½ hours, or until doubled in size.
- In a small bowl, combine the softened ½ cup unsalted butter, ¾ cup light brown sugar, 2 tbsp ground cinnamon, ½ tsp ground cardamom, and ¼ tsp salt. Mix until a thick, spreadable paste forms.½ cup unsalted butter, ¾ cup light brown sugar, 2 tbsp ground cinnamon, ½ tsp ground cardamom, ¼ tsp salt
- Once the dough has doubled in size, transfer it to a lightly floured surface. Roll into a rectangle approximately 18 x 12 inches. Spread the cinnamon filling evenly across the dough, leaving about a ½-inch border along one long edge.
- Starting from the opposite long edge, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp serrated knife to cut into 12 equal rolls.
- Arrange the rolls in a greased 9 x 13-inch baking dish, leaving a little space between each one. Cover and let rise for another 30-45 minutes, until noticeably puffy.
- Preheat the oven to 350°F. Bake the cinnamon rolls for 25-30 minutes, until golden brown on top and cooked through in the center. If the tops begin browning too quickly, loosely cover with aluminum foil for the remaining baking time.
- Remove from the oven and let cool for about 10–15 minutes before icing.
- In a medium bowl, beat the softened 4 oz cream cheese and 3 tbsp unsalted butter until smooth and fluffy. Add the 1½ cups powdered sugar ½ tsp ground cardamom, 1 tsp vanilla extract, and ¼ tsp salt. Mix until combined. Add the 2 tbsp heavy cream and stir.4 oz cream cheese, 3 tbsp unsalted butter, 1½ cups powdered sugar, ½ tsp ground cardamom, 1 tsp vanilla extract, 2 tbsp heavy cream
- Spread generously over the slightly warm cinnamon rolls and serve.
