Wednesday, January 22, 2020

Orange Cardamom Rolls #recipe by @EllieAlexander

There’s nothing like warm from the oven rolls to cure any January blues. Cinnamon rolls are a staple in our house, especially on the weekend when I have time to linger over a hot cup of coffee while waiting for dough to rise. I’m always on the hunt for ways to put a fresh spin on a classic. That’s why I updated my go-to cinnamon roll recipe with one of my favorite flavor combinations—orange and cardamom. These rolls are light and airy with a touch of sweetness that mingles beautifully with the spicy cardamom and citrus finish.

Fair warning, you will not be able to eat just one! If you’re feeding a crowd, or have teenagers in the house like me, you can double the recipe in order to ensure that you’ll at least get to taste your labor of love.

Happy baking!

Orange Cardamom Rolls:


For the rolls:
2 packages quick rise yeast
1/2 cup warm water
1 tsp sugar
1 cup milk
4 tbsp butter
1/2 cup sugar
4 cups flour
2 tbsp butter (melted)
1 small orange

For the orange glaze:
1/4 cup butter
1 small orange
1 1/2 cups powdered sugar

Preheat oven to 425 degrees. Add 1 tsp sugar and yeast to warm water. Stir and allow to rise (approximately 5-10 minutes). 

Microwave milk until hot and melt 4 tbsp of butter into milk. Add in sugar and half the flour. Then add yeast and remaining flour. 

Knead until dough doesn’t stick to the bowl. Form into a ball, cover with a towel, and let rise for 15 minutes.

Roll dough out on a floured surface until the dough is about a quarter inch thick and the shape of a large rectangle. Spread melted butter on the surface. Sprinkle liberally with cardamom. Zest with orange rind and fresh-squeezed juice of the orange. Roll dough lengthwise. Cut into two-inch rolls.

Place in baking tray and bake for ten to twelve minutes or until tops of the rolls turn golden brown. Remove from oven and allow to cool for five minutes.

While the rolls are cooling, whip 1/4 cup butter with powdered sugar and juice of small orange in a mixer until it forms a smooth and creamy frosting. Spread on the top of the warm rolls, serve immediately.

Coming June 2020–the 11th book in the Bakeshop Mysteries, Nothing Bundt Trouble

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  1. Hi Ellie,
    Thanks for sharing your orange cardamom roll recipe.I love baking cinnamon rolls and different variations.
    I went ahead and pinned it to my brunch board. What great news on your upcoming release of Bakeshop Mysteries #11 Nothing Bundt Trouble.The cover is bright and intriguing.

    1. Hi Mindy,

      These would be lovely for a brunch! Also, I love that you have a brunch board! You’ll have to report back on how they turn out! Isn’t the cover so cute? This book is a flashback to the 80s so I asked for the design to represent the decade of neon!

  2. Oh my gosh that looks so good!

    1. I was hoping for leftovers this morning, but alas they are GONE!

  3. Thanks for the recipe. Will be trying today. Perfect timing. Shopped yesterday. Oh! And love your books

  4. Cardamom and orange sound like a great combination.
    I love your precise measurements: "1 small orange" and "Cardamom".
    Only one short rise period? Interesting.

  5. Isn’t it the best when you don’t have to go shopping for more ingredients. Happy baking!

  6. Perfect timing! I just bought cardamom and orange extract to make your cookie recipe. Now I can try both recipes out. I am so looking forward to Jules and the gang's next adventure.

  7. We host a brunch the first Sunday of every month, and these would be perfect!