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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 24 |
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These cinnamon-spiced goodies aren't too sweet, and the hint of cardamom offers a nice change of pace from traditional iced rolls. Prepare to hear raves!Mrs. Jim Albie, Brainerd, Minnesota Ingredients:
1 package (1/4 ounce) active dry yeast |
1 cup warm water (110° to 115°) |
8 to 12 cardamom pods |
1 cup 2% milk (110° to 115°) |
1 cup sugar |
1/2 cup butter, melted |
2 eggs |
1 teaspoon salt |
6-1/2 to 7 cups king arthur unbleached all-purpose flour |
filling: |
1/2 cup sugar |
1-1/2 teaspoons ground cinnamon |
topping: |
2 tablespoons brewed coffee |
2 teaspoons plus 2 tablespoons sugar, divided |
Directions:
1. In a large bowl, dissolve yeast in warm water. Remove seeds from cardamom pods; coarsely crush seeds. Add the seeds, milk, sugar, butter, eggs, salt and 3 cups flour to yeast mixture. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. In a small bowl, combine sugar and cinnamon. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into an 18-in. x 10-in. rectangle; sprinkle with half of the sugar mixture to within 1/2 in. of edges.
4. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place cut side down in a greased 13-in. x 9-in. baking dish. Repeat with remaining dough and sugar mixture.
5. Cover and let rise until nearly doubled, about 45 minutes. Bake at 350° for 18-22 minutes or until golden brown.
6. In a small bowl, combine coffee and 2 teaspoons sugar; brush over rolls. Sprinkle with remaining sugar. Yield: 2 dozen.
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