Orange cardamom cinnamon rolls
- 1/2c warm whole milk
- 2.5t yeast
- 1/3c sugar (1/4c + 1T + 1t)
- 1 egg
- 1T orange zest (i.e., zest one large orange)
- 4T butter
- 2.5c flour
- 1.5t cardamom
- 1t salt
- 2T room temperature butter
- 3T sugar
- 2t cinnamon
- 1/8t salt
- Egg wash:
- 1 egg
- sprinkle of sugar
- Melt the 4T butter, and allow to cool to just above room temperature.
- Proof the yeast in the milk, then add sugar, egg, orange zest.A Add these to a mixing bowl with the rest of the dry ingredients, then add the butter.
- Knead by hand or mix with KitchenAid until the dough is smooth and holds together (the dough should still be a little sticky and fairly soft). Let rise until it has doubled in size.
- Roll out to the size of a Silpat (original recipe said 14x12 inches). Spread with the 2T butter, then evenly coat with the cinnamon/sugar/salt mixture. Roll tightly starting with the long edge ("hot-dog style").
- Viewed from above, cut into alternating wedges (rather than cylindrical rolls, this exposes more "roll" surface area, an obvious benefit!)
- Cover with foil and put in fridge overnight.
- Heat oven to 175F, then turn off! Put the rolls in the cooling oven for 20 minutes (with foil on!).
- Remove rolls and preheat oven to 350F. While the oven is heating, remove foil and brush rolls with egg wash, then sprinkle with sugar.
- Bake for 20-25 minutes (for our first iteration, we used 25 and they were very slightly overbaked), allow to cool for a bit (if you can wait!).
- Serve and enjoy!
Delicious, impressive when serving to company for brunch, and not overly sweet. Leading experts have comments like, “You will eat two, even though your stomach only has room for one!!” and “I mean, we like you for other reasons, but after eating these we will continue being your friends.”