Cardamom Sweet Rolls with Maple Glaze

Summary
Prep time	45 min + ~2 hrs rising
Cook time	15 min @ 375°
Source	Married to Medicine blog
Yield / serves	1 dozen
Rating	Very good

Ingredients

For the dough:

• 3 cups all-purpose flour
• 1/4 cup sugar
• 2 1/4 tsp instant yeast
• pinch of salt
• 1 tsp ground cardamom
• 1 stick unsalted butter, melted
• 1/2 cup buttermilk
• 2 large eggs, lightly whisked

For the filling:

• 1 stick butter
• 1/2 cup white sugar
• 1/4 cup brown sugar
• Smattering of cinnamon (1/2 - 1 tbsp)
• 3/4 tsp ground cardamom

For the icing:

• 2 cups confectioners (powdered) sugar
• 3 tbsp melted butter
• Add in drizzles the following to taste, and to desired thickness/consistency
  • cream or milk
  • maple syrup
  • coffee
  • extra cardamom (optional)

Preparation

Place the flour, sugar, yeast, and salt in a mixing bowl (1 tsp cardamom too if you're adding it). Melt the butter in a saucepan and add the buttermilk - this should bring it to a little warmer than room temp (too hot will kill the yeast), swish it around in the pan to mix it, then add it to the bowl of dry ingredients. Lightly whisk the eggs - just use the same pan you used for the butter/milk mixture, and add those too. Mix in mixer a little until it comes together - use a dough hook attachment if you have one - then knead with your hands for about 7 minutes.

Place in a lightly greased or oiled bowl and flip it over so the top of the dough is also greased. Cover (I use a wet dishcloth for moisture, you can also use plastic wrap) and let rise in a warm place (I turn my oven on and off briefly so that the oven is slightly warm) for 2 hrs or until doubled.

While dough rises, prepare the filling. Simply mix everything together. Then grease or butter a 9 x 12 inch baking pan.

Punch dough down, and again turn it out on lightly floured surface or baking mat. Roll until it's about 18 inches by 12ish (doesn't have to be perfect). Examine the filling - if it's pretty soft, just spread it evenly all over. You *may* want to stick it in the microwave briefly, just to soften it for spreading, if it's not too soft.

Roll up, starting at one of the longer (18") sides. You can definitely pull and stretch the dough as you go to get more rolls out of it if you want. Once rolled up, slice it into about 12 slices (so, 1.5 inches each to make 18 inches). Place the slices as evenly as you can in the prepared baking dish. At this point, you can cover and refrigerate overnight if you prefer.

Cover (I used the same moist dishcloth but you could use plastic wrap) and let rise again, again in a warm place, for about an hour, until rolls are all touching each other and appear to be the proper size. If you refrigerated overnight, you may need to let them rise an extra 30 mins or so.

Then bake at 375 for 15 minutes, or until lightly golden on top. Let cool a bit, then cover with the glaze.