These fluffy homemade sweet rolls are filled with cinnamon & cardamom and glazed with a beautiful pink blood orange and cream cheese frosting while still warm.
1/2 ounce active dry yeast
6 tablespoons sugar, divided
1 1/2 cups warm milk (100-110 F)
1 egg
3 ounces butter, soft
5 cups flour
1 1/2 teaspoons salt
1 cup sugar
1 1/2 tablespoons cinnamon
1/2 tablespoons ground cardamom
1/2 teaspoon salt
1 blood orange, zested
1 egg
8 ounces cream cheese, softened
4 ounces unsalted butter, softened
1/2 cup fresh blood orange juice (1-2 oranges)
3/4 cup powdered sugar, sifted
1. In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast, warm milk, and 3 T of the sugar. Stir to dissolve and let stand until foamy, about 10 minutes.
2. Add the egg and butter and mix until creamy, about one minute. Add 2 cups of flour and stir until combined. Stir in the salt and remaining 3 T sugar. Stir until just combined.
3. Gradually beat in remaining flour. Switch paddle attachment for dough hook and knead for about four minutes, until smooth and elastic. Alternatively, knead by hand on a lightly floured surface (this is what I do, always seems more effective by hand than in my mixer).
4. Spray or butter a large mixing bowl and place dough ball in it, turning once to coat. Cover tightly with plastic wrap and refrigerate overnight.
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5. In the morning, take out your dough and allow it to warm slightly while you mix your filling. Combine cinnamon, cardamom, sugar, and zest in a small bowl. Beat egg in a separate bowl.
6. Roll dough out on a lightly floured surface into roughly an 18 x 13" rectangle.
7. With a pastry brush, apply a thin amount of beaten egg over surface, avoiding about 1/2" around edges. Spread cinnamon mixture evenly over surface, again keeping the edges clear.
8. Roll up into a log, starting at long side. Be sure to roll as tight as you can. inch seams together.
9. Cut off uneven ends and then cut rolls into 2" lengths. A serrated knife or metal bench scraper works well for this.
10. Place rolls into a large cast iron skillet (or lined baking sheet). Cover loosely with a clean towel and set in a warm place to rise for about an hour.
11. Preheat oven to 350 F. Brush rolls with remaining egg. Bake for about 25-35 minutes, until golden brown on top.
12. Allow to cool slightly while making frosting.
1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth and creamy. Add butter; beat until smooth.
2. Gradually, beat in orange juice until throughly combined, scraping down sides of bowl as needed.
3. Add powdered sugar and beat until smooth.
4. Pour glaze over rolls as desired.
Eat while rolls are still warm with a fresh cup of coffee or tea. Enjoy!!
