These cinnamon rolls are like a dream, so fluffy and perfect and sticky and flaky all at the same time. I’m obsessed with how soft and beautiful these looked when they finished rising and they really are melt in your mouth YUMMY. Hope you try them soon.
Buttery Brioche Cardamom Cinnamon Rolls
Course: DessertDifficulty: EasyServings
8
servingsPrep time
2
hoursCooking time
25
minutesIngredients
1 cup warm milk
1 Tablespoon active dry yeast
5 Tablespoons granulated sugar
2 eggs
3 1/4 cups AP flour
1 teaspoon kosher salt
1/2 cup butter, softened
For pan: 1/4 cup softened butter + 1/4 cup brown sugar
For filling: 1 cup softened butter
1 cup brown sugar
2 Tablespoons cinnamon
1/2 teaspoon cardamom
For glaze: 1/2 cup butter, melted + 2 cups powdered sugar + 2 Tablespoons lemon juice + pinch of kosher salt (mix until smooth_
Directions
- In a medium glass bowl, add warm milk, sugar and yeast. Let bubble and froth, about 10 minutes
- Add 2 eggs to the yeast mixture and whisk.
- Meanwhile, in a stand mixer with paddle attachment, add the flour and 1 tsp kosher salt.
- Add the yeast/egg mixture to the flour and beat until combined.
- On low speed, add the butter 1 Tablespoon at a time until the 1/2 cup is incorporated in. Continue to beat on low speed about 5 minutes. Dough will be very sticky and not workable yet, that’s okay.
- Grease a separate, large bowl with butter and use a spatula to scrape the dough inside. Cover and refrigerate for at LEAST 2 hours.
- When you’re ready to roll out the dough, prepare a 9X13 pan by generously buttering it, all the way up the sides. Sprinkle the brown sugar over the bottom and massage it into the butter.
- In a medium bowl, prepare the filling by mixing together the butter, brown sugar, kosher salt, cinnamon and cardamom. Mix well together and set aside.
- Preheat oven to 350 degrees and place a large pan or baking dish on bottom rack, you will pour boiling water into the pan to give the rolls a water bath to help them rise. I used the kettle to boil the water before placing in into the dish. Turn oven off once it reaches 350 degrees.
- Roll out the dough onto a large floured surface, Scrape the chilled dough out and use a rolling pin to roll the dough into a large rectangle, about 1/4 inch thick. Use a spatula to spread and press the filling across the entire surface.
- Roll up the dough, starting from the long edge and pinch together as you roll. Use your fingers to seal the roll once it is rolled up all the way.
- Using a sharp knife, cut dough into 1 1/2 inch rolls Place each roll into prepared pan, not too close together and barely touching.
- Place the rolls in the oven on rack above the water pan and let rise for about 45 minutes to an hour. Make sure the oven is turned OFF and not too hot, we don’t want them to bake yet. They should be at least doubled in size after rising and soft and puffy.
- Remove both pans from oven and preheat oven to 350 degrees. Return the rolls to the oven and bake for 15-25 minutes, until golden brown and crisp on top and bottom and sides have browned.
- Remove rolls from oven and prepare glaze by mixing the butter, powdered sugar and lemon juice together in a small bowl. Drizzle over warm rolls and spread with spatula.
- Enjoy!