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cardamom-lime sweet rolls

(1 rating)
mrsjoepie avatar
Recipe by
Angela Pietrantonio
@mrsjoepie
Woonsocket, RI

Love cardamon and these sweet rolls have such a great sweet taste to them! Recipe Source~ myrecipes.com

(1 rating)
yield 24 serving(s)
prep time 2 Hr 30 Min
cook time 25 Min

Ingredients For cardamom-lime sweet rolls

  • DOUGH
  • 1 pkg
    dry yeast (about 2 1/4 teaspoons)
  • 1/4 c
    warm water (100° to 110°)
  • 1/2 c
    reduced-fat sour cream
  • 1/3 c
    granulated sugar
  • 1/4 c
    butter, melted
  • 1 tsp
    vanilla extract
  • 3/4 tsp
    salt
  • 1 lg
    egg, lightly beaten
  • 2 1/3 c
    cups all-purpose flour (about 10 1/2 ounces), divided
  • cooking spray
  • FILLING
  • 1/2 c
    packed brown sugar
  • 1 Tbsp
    grated lime rind
  • 1/2 to 3/4
    ground cardamom
  • 2 Tbsp
    butter, melted, divided
  • GLAZE
  • 1 c
    powdered sugar
  • 3 Tbsp
    fresh lime juice

How To Make cardamom-lime sweet rolls

  • 1
    To prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes.
  • 2
    Combine sour cream and next 5 ingredients (through egg) in a large bowl, stirring until well blended. Gradually stir yeast mixture into sour cream mixture. Lightly spoon 2 1/3 cups flour into dry measuring cups; level with a knife. Add 2 cups flour to sour cream mixture, stirring to form a soft dough.
  • 3
    Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).
  • 4
    Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
  • 5
    To prepare filling, combine brown sugar, rind, and cardamom. Divide dough into two equal portions. Working with 1 portion at a time, roll dough into a 12 x 10–inch rectangle; brush with 1 tablespoon butter. Sprinkle half of filling over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Repeat procedure with remaining dough, 1 tablespoon butter, and filling. Cut each roll into 12 (1-inch) slices. Place slices, cut sides up, in a 13 x 9–inch baking pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
  • 6
    Preheat oven to 350°. Uncover dough. Bake at 350° for 25 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack.
  • 7
    To prepare glaze, combine powdered sugar and juice, stirring until smooth. Drizzle glaze over warm rolls. 4 points per roll
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