Cinnamon Rolls with Cardamom Icing
Homemade cinnamon rolls with a buttery brown sugar cinnamon filling and a generous layer of creamy cardamom icing. The dough is enriched with butter, milk, and eggs, making each roll incredibly tender with a pillowy center and golden edges.
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.