Want to know the secret for a peaceful weekend morning? Orange cardamom cinnamon rolls.
Having a home bakery means we are constantly baking all week long. You would think that by the weekend I would be done with baking, but sometimes I can’t help myself. After a whirlwind week of mornings where the whole family is squashed into the kitchen packing lunches, feeding the dog, signing homework, and filling water bottles, there is a good chance 2/3 of my kids will hop on the bus without having actually eaten breakfast. Horrible mom, I know. But morning routines are something that we are all involved in, and I am ok with the natural consequence of forgetting to eat (especially after several *ahem* gentle reminders). We could debate what jobs my kids should or shouldn’t be responsible for all morning.
I’d rather get back to weekend mornings. I love them. There is nothing better than enjoying a cup of coffee before my kids get up or going. I also love baking on the weekend. Enter the overnight orange cardamom cinnamon rolls that will knock your socks off.
I’ll whip up this recipe on Friday (usually right after I make a batch of my staple dough for Friday night pizza) and call it (almost) done until the next morning. For Good Comida, we recently developed our own crust for the cloud cake. In it, we use a little cardamom. And oh man! I love cardamom. This recipe is perfect for that little touch of cardamom.
The beauty of making the recipe the day before you want to eat it, is that after mixing, rolling, and cutting the rolls, I put them in the pan, cover them up and then stick the pan into the fridge. I try to cut the slices evenly, but the consequence of different sizes only means some will pop up higher when baked. Guess which ones the kids pick first?
Then I forget about it until the next morning! A handy reminder on my phone tells me to take the pan out of the refrigerator about an hour before I’m ready to bake them (and to preheat the oven at the same time). Then I bake the rolls for 25 minutes, let cool slightly, and then drizzle with the orange glaze. The best part? I get to enjoy my coffee and the kids don’t forget to eat. It’s a win-win for everyone.
(recipe adapted from Sally’s Baking Addiction)
Orange Cardamom Cinnamon Rolls
- 2 1/4 tsp instant yeast (1 pkg)
- 1/2 C warm water
- 2 tbsp butter, unsalted, softened
- 1/4 C sugar
- 1 egg
- 1/2 C orange juice (about 2 large oranges)
- zest from 1/2 large orange
- 1 tsp cardamom
- 1 tsp salt
- 3 - 3 1/2 C flour, plus more for rolling out dough
- 1 tbsp olive oil
- 1/4 C sugar
- 2 tsp cinnamon
- 1/4 C butter, unsalted, softened
- 1/2 C powdered sugar
- 3 tbsp orange juice
- zest from 1/2 large orange
- 1 tsp vanilla extract
- In the bottom of a stand mixer, add the yeast and water. I typically use instant yeast, which doesn’t need to be proofed. If you only have active yeast, let sit with the water for about 5 minutes while the yeast activates and gets all foamy. This is good.
- Into the same bowl, add the butter, sugar, and egg. Mix together.
- Add the orange juice and zest, salt, and cardamom.
- Mix on low speed while slowly adding 3 C of flour. If the dough is getting stuck on the bottom of the bowl while mixing, continue adding flour (up to 1/2 C) slowly until there is one cohesive ball on the hook. Knead on medium speed for 4-5 minutes.
- Transfer the dough onto a lightly floured work area and gently form into a ball. Pour the olive oil (or whatever mild oil you have on hand) into the bottom of the bowl and return the dough. Roll the dough around to cover it in oil. Cover the bowl with plastic wrap and let sit in a warm place to rise until doubled in size, about 1 1/2 – 2 hours.
- While the dough is rising, generously grease a 9×13 pan. I get better result using butter to grease the pan than a cooking spray. After the rise, turn the dough out onto a floured work area.
- Roll into a large rectangle about 10×15 inches.
- In a small bowl, mix together the sugar and cinnamon. Set aside. Spread the butter all around the rolled out dough. I left a border around my edge, but this is not necessary. The closer you get to the edge, the more filling you get in each bite!
- Sprinkle the cinnamon mixture all around the dough.
- Roll the dough tightly starting from a long edge. Using a very sharp knife, cut into 16 pieces, each approximately 1 inch wide.
- Please in prepared baking pan. Cover the pan with foil and let rise for about 30 minutes to 1 hour.*
- Preheat the oven to 375°. Bake the cinnamon rolls for for 25 minutes, or until the tops are golden brown. Remove from oven and let cool on a rack for 10-15 minutes.
- In a small bowl, whisk together the powdered sugar, orange juice, orange zest, and vanilla until smooth. Add orange juice to thin if necessary. Drizzle glaze over the slightly cooled rolls.