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Cardamom - citrus cinnamon rolls are a twist from your traditional cinnamon rolls. Easy to make, light and bursting with tangy flavors.
I'm very excited to be working with Fleischmann's® RapidRise® Yeast. This is a brand that has 150 years of experience, so you know they have a quality product.
This brand has products all over the world. I've used it in Bolivia, Paraguay and now in the US with great results.
My family loves cinnamon rolls, and I don't get tired of giving them a new twist, and this one is one of my favorites.
Cinnamon Rolls from Scratch
Making cinnamon rolls at home it's very easy and they taste amazing.
You don't need fancy equipment or fancy ingredients, just a couple of hours and an appetite.
Ingredients for Citrus Cinnamon Rolls
Half an hour before you start, get all your ingredients out of the fridge. It's important to have everything at room temperature.
For this recipe, I used as a base this Beginner's Frosted Cinnamon Rolls from Fleischmann's® website.
Yeast: when buying Fleischmann's® RapidRise® Yeast, make sure you check the expiration date. If expired, your dough won't rise properly.
The good thing about using Fleischmann's® RapidRise® Yeast is that you mix it with the flour and it only needs one rise, making the whole process shorter than working with regular dry yeast.
Water and butter: You are going to heat the water with the butter, you can do this in the microwave. The butter won't melt completely, but it will be soft enough to mix it with the flour.
If you have a thermometer, the water should be heated to 120˚F - 130˚F (48.8˚C - 54.4˚C), if the water is too hot, it can kill the yeast. If you don't have a thermometer, the water should be lukewarm and not hot.
Filling for Cinnamon Rolls
This is my twist. For the filling, I really like using brown sugar. I love the caramel-like texture it gives it.
I used ground, green cardamom, some cinnamon and the zest of 2 limes.
Making the Dough
This is a simple step. Start by heating water and butter, and in a different bowl, mix 2 cups of flour, sugar, salt, and yeast.
Add the egg to the flour, the water with the butter and beat for 2 minutes. Add another cup of flour and beat for another 2 minutes.
Add another 2 cups of flour and mix it with your hands until the dough forms a ball.
I set aside 1/4 cup of flour to flour my hands while kneading it. Knead it for 8 to 10 minutes or until your dough is soft and smooth.
Cover the dough with a towel and let it rest for 10 minutes while you clean up and make the filling.
After those 10 minutes, you roll the dough into a rectangle, add the filling, roll the dough tight, cut the rolls and place them in a baking pan.
And now let your rolls rise for about 1 hour or until doubled in size, depending on your house temperature. Mine were done in 40 minutes.
While your cinnamon rolls are baking, make the icing and get the coffee started.
Making cinnamon rolls at home is simple. They taste amazing. The kids can help knead the dough and have fun doing it.
If you want to make these cardamom-citrus cinnamon rolls during the week, cover them with a towel and let them rise in the fridge overnight. The next day, pull them out of the fridge and preheat the oven and bake them. There is nothing like fresh-baked cinnamon rolls for breakfast.
More cinnamon roll recipes:
Cardamom – Citrus Cinnamon Rolls
- 5-1/4 cups all-purpose flour (656.25 g)
- 1/3 cup sugar (68 g)
- 2 (4-1/2 teaspoons) packets Fleischmann's® RapidRise Yeast
- 1 teaspoon salt
- 1-1/2 cups water (375 ml)
- 6 tablespoons butter (85 g)
- 1 egg
- 1/2 cup brown sugar (100 g)
- 1-1/2 teaspoons ground cardamom
- 1/2 teaspoon ground cinnamon
- zest of 2 limes (reserve 1/4 teaspoon for frosting)
- 3 tablespoons butter, very soft (42.6 g)
- 2-1/2 cups powdered sugar (250 g)
- 2 tablespoons butter, softened (28.4 g)
- 4 tablespoons lime juice
- For the dough: Combine 2 cups flour (250g), sugar, dry Fleischmann’s® RapidRise® Yeast, and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15-second increments (mine took 1.30 minutes) until very warm but not hot to the touch (120° to 130° - butter won’t melt completely). Add to flour mixture with egg.
- Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour (125g); beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
- Knead on a lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 8 to 10 minutes. Cover with a towel; let rest for 10 minutes.
- For the filling, combine brown sugar, cardamom, cinnamon and lime zest in a small bowl. Set aside.
- Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread 3 tablespoons of butter over dough stopping at least 1/2-inch from the edges on the long sides. Sprinkle with the zesty sugar mixture. Beginning at the long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces. Place, cut sides down, in greased 13 x 9-inch baking pan or 2 9-inch round pans. Cover with a towel; let rise in a warm place until doubled in size, 40 minutes to 1 hour.
- Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on a wire rack for at least 10 minutes.
- Combine all frosting ingredients in a large bowl and beat until creamy. Spread over rolls.