CARDAMOM CINNAMON ROLLS
9
3 hours (including rest time)
| Ingredients | Number |
|---|---|
| Dough: | |
| dry yeast | 1 packet |
| lukewarm water | 375 ml |
| brown sugar | 1 tbsp |
| vegan butter, melted | 60 ml |
| flour | 600 g |
| salt | 1 tsp |
| some oil for rolling out | |
| Filling: | |
| vegan Butter | 165 g |
| brown sugar | 155 g |
| cinnamon | 2 tbsp |
| cardamom | 2 tbsp |
| Frosting & Topping: | |
| vegan cream cheese | 150 g |
| powdered sugar | 5 tbsp |
| chopped almonds | 1 handful |
| Additionally: | |
| vegan butter (for greasing the pan and for the snails) | |
| unsweetened almond milk | 65 ml |
"Created with love, made to feel good – My cardamom cinnamon roll recipe"
Sometimes it takes many attempts to get a recipe just right – and that’s exactly how it was with these cardamom cinnamon rolls. I spent three months perfecting them until I had the perfect balance of fluffy, moist dough, buttery filling, and harmonious spices. When I shared the recipe on Instagram, the response was overwhelming! That’s when I learned that cardamom cinnamon rolls are a real tradition in Sweden. I hadn’t added the spice because of Scandinavian influence, but because it instantly connects me to my culture. In many Afghan desserts, cardamom is a must – its warm, slightly spicy aroma evokes memories and makes every pastry feel even more special. It’s all rounded off with a creamy topping of vegan cream cheese and powdered sugar, with a sprinkle of chopped almonds on top for a subtle crunch.
These rolls are great any time, but especially on those days when it’s gloomy outside and you want to cozy up at home. Cozy-time definitely comes through the stomach!
PERSONAL RECOMMENDATION
It's best to prepare the rolls a day in advance – they taste even better this way! Overnight, the flavors develop, and the texture becomes even juicier. However, make sure to prepare the topping just before serving and spread it over the rolls. This way, the cream stays smooth and perfectly blends with the fluffy dough.
PREPARATION
- Activate the yeast: In a large bowl, combine yeast, lukewarm water, and brown sugar. Let it sit for 10 minutes until the mixture becomes frothy.
- Mix the dough & let it rise: Add melted butter, salt, and 400g of flour to the yeast mixture and stir gently. Cover with a damp cloth and let it rest for 2 hours.
- Prepare the filling: Meanwhile, mix the soft butter with brown sugar, cinnamon, and cardamom. Set aside.
- Finish the dough: After the resting time, add the remaining 200g of flour to the dough and knead for 10 minutes until smooth.
- Roll out the dough & add the filling: Grease the work surface with a little oil and roll the dough into a rectangle. Evenly spread the prepared filling over the dough.
- Shape the rolls: Roll the dough tightly and cut it into 9 equal pieces. To make the rolls look extra neat, you can trim the ends of the rolled dough.
- Let the rolls rest: Place the pieces in a greased baking pan, leaving a little space between them. Let them rest for another 10 minutes – don’t skip this step!
- Add almond milk & butter: Pour almond milk into the pan until the bottom is covered. Then, brush the tops of the rolls lightly with the milk from the pan. Place a teaspoon of vegan butter on each roll.
- Bake: Preheat the oven to 180°C and bake the rolls for 20–25 minutes until golden brown.
- Cool & prepare the topping: Let the rolls cool for at least 15 minutes. Meanwhile, toast the chopped almonds in a pan.
- Prepare the frosting: Mix vegan cream cheese and powdered sugar until smooth.
- Finish & enjoy: Spread the frosting over the cooled rolls and sprinkle with the toasted almonds. Done – now enjoy!