“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.”
3hrs 20mins
12 rolls

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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