Cardamom Cinnamon Rolls (2024)

A cardamom twist on the classic cinnamon roll!

Dough

• 3 1/2 cups all purpose flour (16 ounces)
• 1/2 cup sugar (3 1/2 ounces)
• 2 teaspoons instant dry yeast
• 1 3/4 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 1 stick unsalted butter (4 ounces)
• 1/2 cup whole milk
• 1 cup greek yogurt

Cardamom-cinnamon filling

• 1 stick butter (softened (4 ounces))
• 3/4 cup brown sugar (packed (6 ounces))
• 2 teaspoons ground cinnamon
• 2 1/2 teaspoons ground cardamom
• 1/2 teaspoon kosher salt

Frosting

• 3/4 cup cream cheese (room temperature)
• 1/8 teaspoon ground cardamom
• 1/2 vanilla bean (or 2 teaspoons of vanilla extract)
• 1 1/4 cup powdered sugar

Frosting

1. Split the vanilla bean in half and scrape the inside of the bean with the back of a small knife and add the vanilla to the bowl of a stand mixer. Add the cream cheese, cardamom and the powdered sugar. With the paddle attachment, beat on slow speed until the sugar is absorbed and increase to high speed and beat for about 5 minutes. Transfer to a zip lock bag and set aside until needed, about 24 hours at room temperature.

Filling

1. Clean the bowl of the stand mixer and add all ingredients for the cardamom-cinnamon filling on low speed until the ingredients are combined, then increase the speed to medium and beat until the filling turns cream light, about 5 minutes. Transfer to a zip lock and set aside until needed, about 24 hours at room temperature.

Dough

1. Clean out the bowl of the stand mixer. Add flour, sugar, yeast, salt and baking soda and mix to combine.
2. Melt the butter, milk and yogurt together in a small pot and whisk. Melt until about mixture is 80 degrees. Add to the flour slowly with a spatula until the dough is a shaggy dough. With the dough hook, knead on low speed for about 20 minutes.
3. Cover the bowl with plastic and proof for about 90 minutes until it has doubled and is light and puffy. If the dough is still firm and dense let it proof for 15 more minutes.
4. Turn the dough out onto a lightly floured surface and roll into a 13 inch square. Cut the corner of the ziplock bag of filling with scissors and squeeze the filling over the surface of the dough and spread in an even layer with a spatula.
5. Roll the dough into a log with seam side down. Slide a long strand of thread or dental floss under the dough and cross the ends over the top and pull tight to divide the dough in the middle of the log. Cut each half into 6 slices with the floss int he same manner.
6. Lightly butter a 9 by 13 inch Pyrex Deep Dish and add the rolls evenly spaced. Cover with foil and refrigerate overnight or for up to 48 hours.
7. Preheat the oven to 350 with the rack adjusted to the middle. Let the cinnamon rolls come to room temperature while the oven preheats. Bake the rolls covered until they are firm but pale, about 45 minutes. Remove the foil and continue baking until light brown, about 15 more minutes.
8. Allow the rolls to cool until just warm to the touch and frost the tops of the rolls with a spatula.