zest of 2 limes(reserve 1/4 teaspoon for frosting)
3tablespoonsbutter,very soft (42.6 g)
2-1/2cupspowdered sugar(250 g)
2tablespoonsbutter,softened (28.4 g)
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.
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.