This is a nod to the Scandinavian influence of this region. Instead of a cinnamon roll, Molly created a cardamom roll because of its herbal warmth. It’s like a fragrant cross between eucalyptus, mint and pepper with more citrusy notes than fennel and sweeter than cumin.
| Level: | Easy |
| Total: | 3 hr 40 min |
| Active: | 40 min |
| Yield: | Two 8-inch rolls |
Ingredients
- 1 cup (240 grams) whole milk
- 1/2 cup (113 grams) unsalted butter, plus 2 tablespoons for greasing pans
- 4 1/2 cups (585 grams) all-purpose flour, plus more for dusting
- 1/3 cup (67 grams) granulated sugar
- 2 1/4 teaspoons instant yeast
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cardamom
- 2 large eggs
- 1/2 teaspoon vanilla extract
- Neutral oil, for greasing the bowl
- 1/2 cup (100 grams) dark brown sugar
- 1 teaspoon ground cardamom
- 1/4 teaspoon kosher salt
- 4 tablespoons (56 grams) unsalted butter, melted and slightly cooled, divided
- 1 large egg, beaten with a splash of water
- 2 tablespoons pearl sugar, divided
- Whipped butter, for serving
Instructions
- To make the dough: In a small saucepan over low heat, add the milk and butter, stirring gently, until the butter is just melted. Remove from heat and allow to cool to lukewarm. (You can also do this in a measuring cup in the microwave).
- In the bowl of a stand mixer fitted with the dough hook attachment, add the flour, granulated sugar, yeast, salt and cardamom. Whisk to combine. Add the milk mixture, eggs and vanilla and then knead, either on a work surface or with the dough hook on high speed until the dough is smooth and slightly sticky, 8 to 10 minutes. (This is much easier in the mixer because the dough will get very soft from the heat of your hands and you will end up adding more flour than necessary). Grease a large bowl with neutral oil and add the dough. Turn the dough to coat in the oil. Cover with plastic wrap and allow to rise until doubled in size, 1 1/2 to 2 hours.
- Grease 2 (8-inch) cake pans or cast-iron skillets with 1 tablespoon each of butter.
- To make the filling: In a small bowl, mix the brown sugar, cardamom and salt. Set aside.
- Lightly dust a clean work surface with flour. Roll out the dough into a 24-by-18-inch rectangle. With the long side towards you, brush half of the melted butter all over the surface of the dough. Then sprinkle two-thirds of the sugar-spice mixture over the butter. Fold the top half of the dough over to cover the filling. Repeat by brushing the remaining melted butter on the surface of the dough and sprinkle the remaining sugar-spice mixture over the butter. Fold the dough down once more, in half, to cover the filling. Cut the dough lengthwise down the middle, twist one of the strands around itself a few times, then wrap into a coil. Tuck in the ends and then place in one of the prepared pans. Repeat with the other half of dough. At this point you can cover and refrigerate overnight, or cover with plastic and proof at room temperature until puffed up and doubled in size, about 1 hour. (If refrigerated overnight, remove from the refrigerator and allow to proof at room temperature until puffed up and almost doubled in volume, about 2 hours.)
- Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
- Brush each of the rolls with the beaten egg, then sprinkle over the pearl sugar. Bake the rolls until they are golden brown, start checking at 25 minutes. Remove and cool for a few minutes, then serve warm with whipped butter. Store leftovers in an airtight container on the counter for up to 3 days.
Reviews
Really good I used cinnamon and it’s so soft
I made this once and finally a dough I can work with! Not to mention it tasted delicious! I’ll be making it again tomorrow!
Made this and is delicious, the cardamom is a nice change from cinnamon. My husband and I couldn’t stop eating it, so good!
These gigantic rolls are decadent light and oh so very good! My grandkids loved them and the two fed the whole family! By the way, if you asked about splitting the dough and filling you need to read the instructions again or watch the show. The two are made at the same time and cut into two pieces so you have two giant rolls. Wonderful recipe!
I am making this recipe right now. Am I missing something? It doesn’t say to divide the dough in half before rolling out, or to divide the topping?
So good! I added cinnamon (in addition to cardamom) to both the bread and the filling. Otherwise followed the recipe exactly.
Get the printing feature fixed, Food Network! I used to love getting recipes here, when you could print a page, a 3 x 5 or 4 x 6 recipe card of the recipes. Now you can’t do any of that, and printing gives you huge ads in the middle of the recipes. You can do better. There are a lot of places to find good recipes that aren’t this frustrating. Please fix the printing and I’ll be back.
Delicious and easy dessert. We don’t care for super sweet desserts and this is perfect! It was easy once I watched Molly make it. I did mess up adding butter and brown sugar (instead of butter then sprinkling brown sugar on) for the spread but it worked fine! This will definitely be on my Make Again list!!
Absolutely LOVE this roll!! My husband loved it, too/and he’s picky!! I watched the show twice to make sure I knew the steps because I’m not a great baker. But this was really easy and the flavor was amazing. The cardamom is so flavorful. I will definitely be making this often!! Thank you for sharing!!
This was amazing! Made it the night before and let the final rise happen overnight. Baked in the morning and ready for breakfast. So soft and buttery sweet! Won’t last the day ♥️