Cardamom Spice Rolls with Ginger Glaze are the warm and gooey roll of my breakfast dreams. Even the kids love these, and the warm spices give all the cozy winter feels. There is nothing more decadent than fresh baked rolls in the morning.
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I think when we are all stuck at home with this Covid-19 pandemic, it’s helpful to have warm, comforting foods that are made from real ingredients at home. That’s exactly what these Cardamom Spice Rolls with Ginger Glaze are all about. So, I’m posting this recipe first after a long period without new recipes, as I revamped the website then went on Pesach (Passover) vacation.
Now, I am home, sick with what I’m told is almost certainly Covid-19. While I wait for the test results to confirm or deny this, I am locked in a room for nearly 100% of the time. While I’m here, I plan to get as much new stuff up as I can manage.
I hope that you enjoy this recipe as much as my family and I have. I’m actually a big fan of cardamom and use it often. Cardamom seeds have a deep, complex flavor. I consider them primarily citrusy, but there are notes of heat and a minty herbalness as well. Whole Cardamom seeds are a key ingredient in my Stovetop Chai for One recipe as well as these fragrant Cardamom Spice Rolls with Ginger Glaze.
Things you’ll Need: 8” round cake pan (#sponsored)
*Recipe originally published in the January 2020 Newsletter*
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Jump to RecipePrep Time: 1 Hour, 10 Minutes Cook Time: 20 Minutes Makes 8 Rolls
Ingredients:
DOUGH
- 1 Tablespoon Yeast
- 1 teaspoon Sugar
- ½ Cups Hot Water (115 degrees)
- 3 Cups Flour
- 1 Egg, beaten
- ⅓ Cups Oil
- 1 teaspoon Kosher Salt
FILLING
- 2 Tablespoons Cardamom
- ½ Cups Brown Sugar, packed
- 1 teaspoon Vanilla Powder
- 2 Tablespoons Oil
GLAZE
- 1 Tablespoon Ginger
- 1 Cup Powdered Sugar
- 2 Tablespoons Water
Instructions:
- Preheat oven to 350. Lightly grease an 8″ round cake pan.
- Whisk together the Yeast, Sugar and Hot Water in a large bowl, set aside to bloom (5 minutes). This is the proofing liquid.
- In the large bowl with proofing liquid, add Flour, Egg, Oil, and Kosher Salt. Mix by hand until fully combined. Dough should no longer stick to your fingers once fully mixed. If it does, toss in a sprinkle of flour.
- Knead the dough for 5 full minutes.
- Cover the bowl and allow the dough to rest for 5 minutes. Meanwhile…
- Prepare the filling. Combine Cardamom, Brown Sugar, Vanilla Powder and Oil in a small bowl using a fork or whisk to mix into a fine crumble.
- Knead the dough for another minute or so after resting, then roll it out into a rectangle, ½ ” thickness.
- Spread the filling mixture evenly over the surface of the dough, leaving one inch on one of the ends bare.
- Dip your finger in the remnants of your beaten egg and gently coat that bare inch with egg. Now, roll starting on the end away from the egg. Keep the roll tight and even, finally pressing the egg coated end against the roll to seal it.
- Now, slice off the messy ends and discard them. Slice the remaining loaf into 8 even pieces.
- Place all of the rolls into the prepared pan, cover with plastic or a tea towel and allow to rise for 30 minutes in a warm spot.
- Remove the cover and bake at 350 for 20 minutes.
- While baking, combine the Ginger, Sugar and Water in a small bowl with a whisk until very smooth.
- Rolls should be cooked but not brown when done. Allow to cool for 2-3 minutes, then drizzle with the glaze until evenly covered. Serve!
Notes: Rolls are best enjoyed immediately (still warm and gooey), but they can be refrigerated for 2-3 days. Serve cold or re-warm in a low oven.
Cardamom Spice Rolls with Ginger Glaze
Ingredients
DOUGH
- 1 Tablespoon Yeast
- 1 teaspoon Sugar
- ½ Cups Hot Water 115 degrees
- 3 Cups Flour
- 1 Egg beaten
- ⅓ Cups Oil
- 1 teaspoon Kosher Salt
FILLING
- 2 Tablespoons Cardamom
- ½ Cups Brown Sugar packed
- 1 teaspoon Vanilla Powder
- 2 Tablespoons Oil
GLAZE
- 1 Tablespoon Ginger
- 1 Cup Powdered Sugar
- 2 Tablespoons Water
Instructions
- Preheat oven to 350. Lightly grease an 8″ round cake pan.
- Whisk together the Yeast, Sugar and Hot Water in a large bowl, set aside to bloom (5 minutes). This is the proofing liquid.
- In the large bowl with proofing liquid, add Flour, Egg, Oil, and Kosher Salt. Mix by hand until fully combined. Dough should no longer stick to your fingers once fully mixed. If it does, toss in a sprinkle of flour.
- Knead the dough for 5 full minutes.
- Cover the bowl and allow the dough to rest for 5 minutes. Meanwhile…
- Prepare the filling. Combine Cardamom, Brown Sugar, Vanilla Powder and Oil in a small bowl using a fork or whisk to mix into a fine crumble.
- Knead the dough for another minute or so after resting, then roll it out into a rectangle, ½ ” thickness.
- Spread the filling mixture evenly over the surface of the dough, leaving one inch on one of the ends bare.
- Dip your finger in the remnants of your beaten egg and gently coat that bare inch with egg. Now, roll starting on the end away from the egg. Keep the roll tight and even, finally pressing the egg coated end against the roll to seal it.
- Now, slice off the messy ends and discard them. Slice the remaining loaf into 8 even pieces.
- Place all of the rolls into the prepared pan, cover with plastic or a tea towel and allow to rise for 30 minutes in a warm spot.
- Remove the cover and bake at 350 for 20 minutes.
- While baking, combine the Ginger, Sugar and Water in a small bowl with a whisk until very smooth.
- Rolls should be cooked but not brown when done. Allow to cool for 2-3 minutes, then drizzle with the glaze until evenly covered. Serve!
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