Gigantic Cardamom Roll Recipe

Gigantic Cardamom Roll Recipe | Molly Yeh

Level: Easy
Makes: Two 8-inch rolls
Total time: 3 hours, 40 minutes (includes rising)
Active time: 40 minutes

Imagine the warm, herbal embrace of cardamom transforming the classic cinnamon roll into a Scandinavian-inspired masterpiece. With its eucalyptus-mint-pepper vibe and subtle citrus sweetness, this gigantic roll from Molly Yeh will fill your kitchen with irresistible aromas and delight every bite. Perfect for cozy bruncheslet's bake something extraordinary![1]

Ingredients

Dough:

• 1 cup (240 grams) whole milk
• 1/2 cup (113 grams) unsalted butter, plus 2 tablespoons for greasing baking pans
• 4 1/2 cups (585 grams) all-purpose flour, plus additional for flouring surfaces
• 1/3 cup (67 grams) granulated sugar
• 2 1/4 teaspoons instant yeast
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cardamom
• 2 large eggs
• 1/2 teaspoon vanilla extract
• Neutral oil, to grease the bowl

Filling:

• 1/2 cup (100 grams) dark brown sugar
• 1 teaspoon ground cardamom
• 1/4 teaspoon kosher salt
• 4 tablespoons (56 grams) unsalted butter, melted and slightly cooled, divided
• 1 large egg, beaten with a splash of water
• 2 tablespoons pearl sugar, divided
• Whipped butter, for serving

Directions

1. For the dough: Heat the milk and butter together in a small saucepan over low heat, stirring gently, until the butter melts. Remove from heat and cool until just warm to the touch. (Or microwave in a measuring cup.)[1]
2. In a stand mixer bowl with dough hook, combine flour, granulated sugar, yeast, salt, and cardamom. Mix briefly. Add milk mixture, eggs, and vanilla; knead on high (or by hand) until smooth and slightly sticky, 8-10 minutes. Oil a large bowl, add dough, turn to coat, cover with plastic wrap, and let rise 1 1/2-2 hours until doubled.[1]
3. Generously butter two 8-inch cake pans or cast-iron skillets with 1 tablespoon butter each.[1]
4. For the filling: Blend brown sugar, cardamom, and salt in a small bowl. Set aside.[1]
5. Lightly flour a surface; roll dough into a 24x18-inch rectangle. With long side toward you, brush with half the melted butter. Sprinkle two-thirds of sugar-spice mix evenly. Fold top half down over filling. Brush with remaining butter, sprinkle rest of mix, fold in half again. Cut lengthwise down center; twist each half a few times, coil into spirals, tuck ends, and place one in each pan. Cover and refrigerate overnight or let rise at room temp until puffed and doubled, about 1 hour (or 2 hours from fridge).[1]
6. Preheat oven to 350F (175C) with rack in middle.[1]
7. Brush rolls with egg wash, sprinkle pearl sugar on top. Bake until golden brown, checking at 25 minutes. Cool slightly, serve warm with whipped butter. Store leftovers airtight up to 3 days.[1]