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Last week we talked about the importance of brunch. But today? We’re going to talk about the importance of breakfast in bed. Especially with Mother’s Day coming up, we all need a special treat while still being wrapped up in our comforter. Shouldn’t we make this happen for the mothers in our life?
I’m suggesting you make these Cardamom Rolls with Bouquet Infused Icing. Bouquet is a seasonal Smith Teamaker blend that comes out at the beginning of Spring. The blend is slightly floral and delicate, making it perfectly delightful on a lazy Sunday morning- and amazing in a creamy frosting that just wants to be slathered against yeasted rolls.
I wanted to create a perfect morning roll experience. To develop a recipe with just enough dough for 8 rolls and have them come together quickly enough so we simply aren’t waiting all day (or forgetting to start them the night before). No, we need a batch of sweet cardamom rolls that will give us the return we desire with little time wasted.
So, we make a quick batch of yeasted dough that we’ll set out on the counter for about an hour. In which time we’ll infuse some butter for the frosting and set aside. We can also use this time to toss the sugar and spices together. After we gently roll out the dough and get these little babes in the oven, we can kick back with a hot cup of tea.
The balance of flavors works perfectly in these breakfast rolls; the warmth of the cardamom and pinch of cinnamon and nutmeg against the bright, floral, creamy icing really makes a delicious statement against the tender, soft rolls. They are unlike any other cinnamon roll you’ve ever tasted.
Don’t forget to grab your bag or sachets of Bouquet before it leaves for the season. It will definitely grant you some moments of magic in bed, with the sun soaking through the window. Just the way Spring intended mornings to be.
Cardamom Rolls with Bouquet Infused Icing
Fluffy yeasted rolls with a tea infused icing!
- Prep Time: 1 hour 45 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 10 minutes
Ingredients
|| Dough ||
½ cup milk
2 ¼ teaspoon yeast
½ cup sugar plus 1 tablespoon
1 egg yolk
¼ cup melted butter
2 1/3cup AP flour
½ teaspoon salt
1/8 teaspoon baking soda (or pinch)
|| Cardamom Filling ||
¼ cup butter, room temperature
¼ cup sugar
¼ teaspoon cardamom
1/8 teaspoon cinnamon
1/8 teaspoon ground nutmeg
|| Bouquet Infused Icing ||
¼ cup butter
2 tablespoons loose leaf Smith Teamaker Bouquet
1 3/4 cups powdered sugar
2 tablespoons cream
Instructions
|| Dough || Warm the milk to 100-110 degrees and add in the yeast with 1 tablespoon of sugar. Set aside for 10 minutes to foam. In a standing mixer, mix together the remaining sugar, melted butter, and egg yolk. Add in the yeast mixture and combine. Place in the flour, salt and baking soda and knead on medium speed until a ball forms. Place in a greased bowl, cover with plastic wrap and set aside for an hour.
|| Cardamom Filling || Toss the sugar, cardamom, cinnamon and nutmeg together. On a well-floured surface, roll out the dough into a 10×14 inch rectangle. Spread with butter and sprinkle with the sugar until the entire surface is covered. Roll the dough length-wise and pinch down the ends. Cut into 8 pieces and place onto a parchment lined pie plate. Cover with a clean towel and set aside for 20 minutes.
Preheat the oven to 350 degrees and bake the rolls for 23-25 minutes.
|| Bouquet Infused Icing || In a small saucepan over medium heat melt the butter and bouquet together. Once melted, take off the heat and let steep for 3 minutes. Strain out the tea leaves and add in the powdered sugar and cream. Whisk together until smooth and creamy.
Let the rolls cool for about 10 -15 minutes before icing.
Great lifestyle shots Karlee. These rolls would be amazing
★★★★★