Cardamom Cinnamon Rolls with Buttermilk Glaze
 
 
Super soft and fluffy cardamom cinnamon rolls topped with a sweet and tangy buttermilk glaze - the perfect weekend or special occasion breakfast!
Yield: 8 servings
Ingredients
For the dough
  • 2 cups (240 g) all purpose flour
  • 1½ cups (158 g) whole wheat pastry flour
  • ½ cup + 1 tbsp (63 g) sugar
  • 2 tsp (6 grams) instant yeast
  • 1½ tsp ground cardamom
  • 2 tsp fine sea salt
  • 4 large eggs
  • ⅓ cup (80 g) whole milk
  • 16 tbsp (227 g) unsalted butter, very soft
  • nonstick cooking spray
For the filling
  • 1 cup (200 g) dark brown sugar
  • 8 tbsp (113 g) unsalted butter, soft
  • 2 tsp ground cinnamon
  • pinch fine sea salt
For the glaze
  • 3⅓ cups (400 g) powdered sugar
  • ½ cup (125 g) buttermilk, well shaken
  • ⅛ tsp fine sea salt
Instructions
For the rolls
  1. In a large bowl, whisk together the flours, sugar, yeast, cardamom, and salt. Set aside.
  2. Combine the eggs and the milk in the bowl of a stand mixer fitted with the dough hook attachment. Add in the dry ingredient mixture and mix on low speed for 3 minutes to combine. Increase the speed to medium and mix for 5 minutes.
  3. Decrease the speed to low and slowly add in the butter, a tablespoon at a time. Continue mixing until all of the butter is incorporated, about 5-10 minutes, scraping down the sides of the bowl as needed.
  4. Remove the mixer bowl from the mixer, scraping any dough caught on the dough hook into the bowl. Cover with plastic wrap or a clean towel and allow to rest in a warm place for 2 hours.
  5. Scrape the dough onto a parchment-lined baking sheet and gently pat it into an 8-inch square. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
  6. Grease the bottom and sides of a 9-inch springform pan with baking spray. Set aside.
  7. On a lightly floured surface, roll out the chilled dough onto a 12x16-inch rectangle with the long edge facing you. Lift the dough periodically as you are rolling and dust underneath with flour to ensure it doesn't stick to your work surface.
  8. Use a small offset spatula to spread the filling (recipe below) over the dough leaving a ½-inch border. Gently roll the long side of the dough away from you to form a log.
  9. Trim the sides of the log and cut into 8 equal-sized spiral rounds that are about 2 inches wide. Place one roll in the center of the prepared baking pan and arrange the remaining rolls around the one in the center.
  10. Cover with plastic wrap and allow to rise for 1.5-2 hours or until swollen and puffy. At this point you can bake the rolls or pop them in the fridge and refrigerate overnight.
  11. When ready to bake, heat the oven to 350F and remove the rolls from the refrigerator if they were chilled overnight. Uncover them.
  12. Place on the center rack of the oven and bake for 40-50 minutes, or until deeply golden brown on top, rotating halfway through.
  13. Place the pan on a cooling rack and carefully remove the sides of the springform pan.
  14. Spoon the glaze (recipe below) over the top of each bun. Serve warm or at room temperature.
For the filling
  1. Prepare just before you are ready to roll out the dough.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the brown sugar, butter, cinnamon, and salt. Mix until well combined.
For the glaze
  1. In a medium bowl, whisk together the powdered sugar, buttermilk, and salt.
Notes
Recipe from A Good Bake
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2022/02/cardamom-cinnamon-rolls-with-buttermilk-glaze.html