Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

July 24, 2011

Cinnamon Rolls with Cardamom and Butterscotch Icing

If you are not familiar with cardamom I would recommend purchasing a jar of this lovely spice.  It pairs well with just about anything that calls for cinnamon.  It can be costly but it is well worth it.  My children enjoy chocolate chip cookies, but their favorite is the Cardamom Cookie.  I got this recipe from my friend Sherri, and I consider myself lucky that she was willing to share it.

These rolls are a nice twist to the standard cinnamon roll, and they are ready to eat in one and a half hours.




Cinnamon Rolls with Cardamom and Butterscotch Icing

Rolls:

3/4 cup milk
1/4 cup butter, cut into 8 cubes
3 1/4 cups all purpose flour
1 tablespoon yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 teaspoon cardamom
1 teaspoon cinnamon
1/2 teaspoon baking soda

Filling:

1 tablespoon butter, melted
1 1/2 teaspoons cardamom
1 teaspoon cinnamon
1/4 cup chopped pecans
1/2 cup brown sugar

Icing:

1/2 cup brown sugar
1/4 cup butter
1/4 cup milk
1/2 cup powdered sugar
1/4 cup pecans
pinch salt
1 teaspoon lemon juice

To make the rolls microwave the milk in a 2 cup or bigger pyrex measuring cup for 90 seconds, or until warm but not boiling.  Add butter, stir, and set aside.  In another bowl combine 2 1/4 cup of flour, yeast, sugar, salt, baking soda, cardamom, and cinnamon.  Stir in egg, water, and milk/butter mixture.  Add enough of the remaining flour to make soft dough.  Pour out onto floured surface and knead for a couple minutes, until elastic.  Cover with damp cloth and leave to rest on floured surface for 30 minutes.

Punch down, (will not be extremely changed in size), knead a few turns, and roll into 12"x9" rectangle.  Brush the dough with butter and sprinkle with cardamom, cinnamon, sugar, and pecans.  Roll long side and cut into 12 pieces.  Place in sprayed 9"x13" pan and cover to rise for 30 minutes.

Set oven to 375F and bake for 30 minutes or until brown.

To make icing:

Combine brown sugar, butter, milk and salt in a saucepan over medium heat.  Allow to boil for 3 and then whisk in confection sugar.  Stir until the icing is smooth and without lumps.  Add lemon juice. Pour over hot rolls and sprinkle nuts on top.

2 comments:

Jennifer said...

Wow, Savannah! These look awesome! I wish I had one right now for breakfast!

Lisa said...

Yumm! I'm making these for Christmas!

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