A lot of my friends on instagram voted that I try to make cinnamon rolls, so I did just that on this long weekend! Because cardamom is among my favorite flavors in the world, I added some to the filling for good measure! These are perfect for a long weekend or just a slow Sunday!
Makes about 10 small sized buns
Ingredients :
For the dough (adapted from Tastes of Lizzy T):
1 teaspoon active dry yeast
1 and 1/2 cups all purpose flour (may need more depending on dough hydration)
3 Tablespoons granulated sugar
1 egg (room temperature)
1 Tablespoon melted butter
1/3 cup milk
1 pinch kosher salt
For the Filling:
1/3 cup brown sugar, firmly packed
2 teaspoons ground cinnamon
3 Tablespoons butter, super soft (melted would be okay too)
1/4 teaspoon vanilla
1/4 teaspoon cardamom
For the Frosting:
1/2 cup (4 oz) cream cheese, softened
2 Tablespoons plus 1 and 1/2 teaspoon powdered sugar
1/4 teaspoon vanilla
Other:
2 Tablespoons whole milk or heavy cream
Step 1: Warm the 1/3 cup milk and then sprinkle the yeast on top in the bowl of a stand mixer. Leave it to get foamy (about 10 minutes). Then add the egg, sugar, and melted butter and mix with the paddle attachment to combine.
Step 2: In a separate bowl, whisk together the flour and salt, then add it into the wet ingredients. Mix just until combined, then let the dough rest for about 5 minutes. Attach the dough hook and knead for about 5-8 minutes, adding more flour 1 teaspoon at a time if your dough looks too sticky. By the time the dough is done kneading, it should be supple and pliable and should form a less sticky ball.
Step 3: Transfer your dough ball to a medium sized greased mixing bowl covered with plastic wrap or a damp tea towel and allow to proof in a warm place until it's doubled in size (mine took about 30 mins). While your dough is proofing, add all ingredients for the filling together and mix until you have a thick paste.
Step 4: Then turn your dough ball out on to a floured surface or silicone baking mat, and roll it until it is a rectangle that it evenly thick throughout, about 12x6 inches. Spread your filling mixture evenly over the surface of the rectangle of dough. Then roll tightly from one of the shorter ends, like a jelly roll.
Step 5: Cut the log into 3/4 inch thick rolls and place them next to each other (they can touch) in a medium sized springform tin or cake pan and let them proof again until they've almost doubled in size, about 20 minutes. Then pour the 2 Tablespoons of milk or cream over the rolls and bake them at 375F for about 20 minutes, until golden brown on top and not raw on the inside (bake for about 5 minutes less if you want them super gooey inside).
Step 6: While the cinnamon rolls are baking, make a quick cream cheese frosting by whipping together the softened cream cheese, powdered sugar and vanilla until smooth. Once the rolls are out of the oven and have cooled for at least 5 minutes, spread the frosting evenly over the top of the rolls. Serve while still warm. Enjoy!
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