Cardamom Sweet Rolls

READY IN: 3hrs 20mins
Recipe by Hey Jude

I'm always on the lookout for recipes using cardamom, my favorite spice after cinnamon. The best cardamom for this recipe would be the green pods - each pod contains about 15-20 seeds. It's best to grind the seeds yourself, as opposed to using store bought ground cardamom. Break open the pods, scrape the seeds into a mortar and use the pestle to crush the seeds. The original recipe calls for chopped hazelnuts but I used chopped almonds. The prep time includes the rising time.

Top Review by mianbao

Wow! Did I make these? I must be getting pretty darned good. Or maybe it was the recipe? Anyway, the rolls are picture perfect, high, light, buttery and fragrant with cardamom. I haven't iced them yet, but would definitely recommend doing so, as alone, they are not really very sweet. In fact, I'm playing with the idea of adding some orange oil, or even orange flower water to the icing. Either way, or even if I just follow the recipe, they will be savored. Thank you for sharing this spectacular recipe with us.

Ingredients Nutrition


  1. Sprinkle the yeast over the warm water; stir to dissolve; set aside.
  2. Heat 1/2 cup milk in a small saucepan to just simmering; remove from the heat; add the 1/2 cup cut-up butter, stirring until melted; stir in 2 teaspoons of the cardamom, 1/2 cup of the granulated sugar and salt; allow the mixture to cool to warm.
  3. Pour the warm milk mixture into the large bowl of an electric mixer; add the yeast mixture then beat in the eggs one at a time; beat in 2 cups of the flour until smooth; add enough of the remaining flour to make the dough easy to handle.
  4. Turn out the dough onto a lightly floured board; knead until the dough is smooth and elastic, about 5 minutes; place in a buttered bowl, turning to coat all sides with butter; cover, let rise in a warm place until doubled in size, about 1 1/2 hours.
  5. Heat oven to 350°; turn the dough out onto a floured board; roll with a rolling pin into an 18x12-inch rectangle; spread the 2 tablespoons of softened butter to within 1/2 inch of the edge of the dough; sprinkle with remaining 2 tablespoons sugar combined with remaining 1/2 teaspoon cardamom.
  6. Roll the dough up tightly from the long side to form a cylinder; slice into 12 rolls.
  7. Place the cut rolls in a buttered 13x9 inch baking pan.
  8. Cover; let rise until doubled, about 45 minutes to an hour.
  9. Bake until golden brown, about 30 minutes; remove from the oven and let stand 5 minutes.
  10. Meanwhile, for glaze, combine confectioners' sugar, 1/4 cup milk, 2 tablespoons butter and vanilla; stir until smooth.
  11. Drizzle the glaze over the rolls and sprinkle with chopped hazelnuts.

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