This recipe comes from I love the look of these and they taste amazing. That being said, I’d like to see a fluffier roll as these seem a bit dense to me. I’m probably doing something wrong. But it’s all good!

  • Dough Ingredients
  • 1 cup warm milk, heated to 110 degrees F
  • 1 envelope (2-1/4 tsp.) active dry yeast
  • 1/3 cup brown sugar
  • 3-1/4 cups flour (I use bread flour)
  • 1 tsp. ground cardamom
  • 1/4 tsp. salt
  • 5 Tbsp. butter, softened

In the bowl of a stand mixer, pour milk and sprinkle yeast over the top of the milk. Stir in a teaspoon of brown sugar. Let activate for about 10 minutes. Stir in the remaining brown sugar, about 2 cups flour, ground cardamom, salt, and butter. Using the dough-hook attachment, mix for several minutes to build up the gluten, scraping the bowl down every so often. Add flour a half-cup at a time until the dough comes away from the side of the bowl and is smooth to the touch. Let rise in a warm place until the dough is doubled, at least an hour.

  • Filling ingredients
  • 4 Tbsp. butter, softened
  • 1/3 cup brown sugar
  • 1-1/2 tsp. ground cardamom

While the dough is rising mix together the filling ingredients into a spreadable paste. Also prepare two or three baking sheets with parchment paper or Silpats.

Once it’s risen acceptably, punch the dough down and roll out on a floured surface into a rectangle 21″ by 13″. Spread the filling over all the dough, all the way to the edges.

Fold the long side of the dough evenly into thirds toward the center (each third is 7″). Run the rolling pin over to compress slightly. Turn the dough so that the open ends are on the right and left sides. Starting at either left or right, cut the dough into thin strips. When finished, you should have 15 to 20 strips. Please go look at to see how to do this next part. She’s got a gif that shows how to make the rolls. You take each strip and roll it around your hand, making sure the ends are firmly tucked underneath.

Set the rolls on the prepared baking pans and cover with plastic or a kitchen cloth. Let rise for about 30 minutes. The pictures are showing two different times I baked these, so don’t let that throw you off. I did it the same both times.

  • Topping Ingredients
  • 1/4 cup water
  • 1/4 cup brown sugar
  • 1/2 tsp. vanilla extract
  • 1 Tbsp. sugar
  • 1/2 Tbsp. ground cardamom

While the rolls are rising on the pans, in a small saucepan mix together water and brown sugar. Bring to a boil and remove from heat. Stir in vanilla extract. Set aside. In a small dish, stir together 1 Tbsp. sugar and 1/2 Tbsp. ground cardamom. Set aside.

Preheat oven to 425 degrees. Bake rolls for 8 to 10 minutes or until quite brown and baked through completely (don’t burn them, however).

While they’re still hot, brush with topping syrup and then sprinkle with sugar mixture. Remove to rack to cool. Serve while warm. Or not. These are so, so yummy!