Let’s have a talk about these pull-apart rolls. They have the prettiest pink glaze(that totally melted away once I got the camera ready). They’re also super good. Just think soft, buttery. . . I almost ate the whole skillet but, my siblings came over and ate it all for me instead. That is a good thing.
I have never made anything with cardamon before. Well, until now. I saw this delicious looking earl grey cardamom and orange loaf from Twigg Studios on Pinterest and it gave me the inspiration to make something with orange and cardamom. I also had cinnamon rolls on my mind so I decided I’ll put all those ingredients together and see how it tastes. I may never bake regular cinnamon rolls again, these have them beat!
These do take a while to make just to warn you. It’s best to get the dough started and put in the fridge at night so you can finish them in the morning. It really brings out that yeast flavor(that I love so much) when you let it rise overnight in the fridge!
- 2 3/4 cups all-purpose flour
- 1 teaspoon sea salt
- 3 eggs
- 3 tablespoons turbinado sugar
- 3 teaspoons active dry yeast
- 1/4 cup milk + 2 tablespoons
- 1 stick(1/2 cup) unsalted butter, room temperature
- 1/2 cup brown sugar
- 1 1/4 tablespoon ground cinnamon
- 1/2 teaspoon ground cardamom
- zest from 1 blood orange
- 2 tablespoons butter, very soft
- 1 cup powdered sugar
- 2 tablespoons orange juice(freshly squeezed from a moro blood orange)
- 1 tablespoon of water + 1 teaspoon
- tiny pinch of sea salt + cardamom
- Heat the milk till warm, it shouldn't be too warm or too cold; lukewarm is perfect. Add it to the bowl of your standing mixer that has a dough hook attached. Add the sugar, salt, flour, yeast, and eggs. Knead on medium-low till it all comes together and pulls the sides of the bowl clean of all dough, about 5 minutes. The dough should be soft and elastic, not crumbly. If it's still crumbly, add a little bit more milk; if it's too wet, add a little more flour. Once it is at the right consistency, add the butter(the butter should be soft, not melted) and knead on low till incorporated. The butter may seem like it will never incorporate, but it will in about 3-4 minutes! Once the dough is smooth and shiny, turn off the mixer and scrape down the sides of the bowl with a spatula to get off any excess butter and add it back to the dough, knead for one more minute until it is incorporated fully. Very lightly flour a large bowl and place the dough inside, cover tightly with plastic wrap or with a thin cloth and let the dough rise in a draft-free warm place till doubled in size, about 1 to 1 1/2 hours. If you boil a pot of water and put it inside the bottom of of your stove, you can let the bowl of dough sit on the rack above it to rise. Once the dough has doubled in size, punch it down with your fist to let the gas bubbles out. Cover again and let it sit over-night in the fridge.
- Remove from fridge and once the dough has softened up some, punch down the again to let the gas bubbles out. Turn out onto a lightly floured surface and roll into a large rectangle that is about 1/4 inch thick. Spread on the softened 2 TBS of butter. Sprinkle the sugar filling mixture evenly around the rectangle, now sprinkle on the orange zest. Carefully roll up the dough into a log and pinch the ends shut. Using dental floss, cut out 12 rolls that are about 1 1/4 inches thick. Lightly grease and flour a large skillet and place the rolls inside. Beat 1 egg and with a pastry brush, coat the tops of the rolls. Let them rise for 30 minutes in a warm place, make sure it is not hot or the butter inside will start to melt out. Once risen, preheat oven to 350°F. Cook the rolls for 25-30 minutes until tops are golden brown. Let them cool for 15-20 minutes or till the skillet is cool enough to touch. Loosen the edges using a knife, then flip out of the pan. Pour the glaze all over the tops. Serve warm!
- Add the brown sugar, cinnamon, and cardamom and whisk together till incorporated.
- Sift together the powdered sugar, salt, and cardamom; add the orange juice and the water and stir till smooth. The glaze shouldn't be runny, but thick and pour-able.