Cardamom Lemon Rolls |Cooking With Amanda

I have a spice cabinet that's filled to the max. I'm a hoarder when it comes to spices. In these cooler months, it seems that I randomly remember one of the most underused spices in my cabinet. Cardamom. It's wonderfully fragrant, spicy with a crisp hint of sweet and somehow, once warmer days arrive it's relegated to the back of the cabinet. I need to start remembering that it's there but nonetheless, once cooler weather arrives so does my cardamom. I've always loved pairing it with citrus fruit.

My favorite way to enjoy cardamom has been to make my olive oil cake with candied oranges. This wonderfully moist, cardamom spiced cake is topped with delicate, thin orange slices that have been simmered in a mixture of honey and cardamom. Once finished, they're tender and sweet. I always make more oranges than I'll need. I'll need some to enjoy all by themselves because I know I'll be sampling as they come out of their honey bath, leaving none left to top this beautiful, unique cake.

I also love using cardamom in cardamom biscotti, and this easy to make cardamom pear crumble that's topped with cinnamon-walnut-cardamom streusel. The combination of these fragrant spices, crunchy nuts and warm fruit is absolutely irresistible! Recently I wanted to try cardamom together with other citrus, in this case lemon.

Cinnamon rolls are a warm, comforting way to start your weekend or holiday. In these cardamom lemon rolls, cardamom-scented dough is the shining star. The dough is then filled with a mixture of lemon-zested sugar. Once baked, the rolls become fragrant and sticky. The perfect finishing touch is when these cardamom lemon rolls are drizzled with a bright, boozy lemon glaze. I know you'll agree once you taste them, these lemon rolls are unlike any rolls you've had in the past.

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Cardamom Lemon Rolls Recipe

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Ingredients

For the Dough:

3/4 cup whole milk, warm to the touch
8 tablespoons unsalted butter, melted and cooled to room temperature
1/3 cup granulated sugar
2 1/4 teaspoons active dry yeast
1 teaspoon salt
2 teaspoons cardamom, ground
1 large egg, beaten
3 cups all-purpose flour

For the Filling and Glaze:

2/3 cup granulated sugar
3 tablespoons lemon zest
4 tablespoons butter, very soft
1 1/2 cups powdered sugar
1 tablespoon lemon juice
1 tablespoon bourbon
1 tablespoon heavy cream

Directions

In a large bowl or the bowl of a stand mixer, combine warm milk, melted butter and sugar. Stir in the yeast and let stand for 5 minutes until foamy. Stir in salt, cardamom and egg.
With the mixer on low or stirring with a wooden spoon, slowly add the flour a little bit at a time and mix until the flour has been well combined and dough is soft and sticky but manageable. Knead the dough with mixer or on a lightly floured surface for 10 minutes.
Transfer dough to a lightly oiled bowl and cover with plastic wrap. Allow it to rise at warm room temperature for 2 hours or until doubled in size.
Once rise time is nearly done, prepare filling by mixing together sugar and lemon zest. Spray a 9x13-inch baking dish with baking spray containing flour.
Take dough out of the bowl and roll into a large rectangle, approximately 16 inches long and 1/4-inch thick on a lightly floured surface. Spread the soft butter over the rectangle then sprinkling with prepared filling.
Roll the dough into a long roll, starting from one long side. Using a very sharp knife, cut into 1-inch slices. Transfer slices to prepared baking dish, leaving a little space between them. Cover again and let them rise at warm room temperature for one hour more until puffed up and almost doubled in size.
Preheat oven to 350°F. Bake the rolls in the preheated oven for 25 minutes, until golden brown. Remove from the oven and allow them to cool in the pan.
While the rolls cool, whisk together powdered sugar with lemon juice, bourbon and heavy cream until no lumps remain. Drizzle over the lemon rolls.