Go Back Email Link
–+ servings
Cinnamon rolls make a great breakfast when you're craving a sweet treat.

Cardamom Cinnamon Rolls with Delectable Chai Cream Icing

David
This cardamom cinnamon roll recipe has a spiced icing that's so simple to make but has such a rich flavor. Make a batch of these the same day or prepare them the day before and bake them the next morning. In any case, I dare you not to devour the entire pan of cinnamon rolls by yourself.
5
Print Recipe Pin Recipe Yum Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 423 kcal

Equipment

  • Mixing Bowls
  • Measuring Spoons, Cups
  • Rubber Spatula or Wooden Spoon
  • Rolling Pin
  • 13"x9" Baking Pan OR 9" or 10" Cake Pan
  • Stand Mixer with dough hook/paddle attachment recommended, but can be done without
  • Scale optional to weigh ingredients

Ingredients
 
 

For the Dough

  • ¾ Cup + 1 Tbsp 2% or Whole Milk warmed to 105-115°F (40°-46°C) - 191g
  • ⅓ Cup Granulated Sugar 67g
  • 1 Tbsp Dark Brown Sugar 12g
  • 2 Large Eggs lightly beaten, room temperature
  • 5 Tbsp Salted Butter mostly melted - 70g
  • 2.5 Cups Bread Flour 300g
  • 1 Cup All-Purpose Flour 120g
  • 2 ¼ Tsp Instant Yeast see Recipe Note - 7g
  • 2 Tsp Ground Cardamom
  • ¾ Tsp Table Salt 4.5g
  • 1 Tsp Orange Zest optional

For the Filling

  • ¾ Cup Dark Brown Sugar 165g
  • 2 Tbsp Ground Cinnamon 16g
  • ¼ Cup Salted Butter mostly melted - 57g

For the Chai Cream Cheese Icing

  • 3 Oz Cream Cheese room temperature - 85g
  • ¼ Cup Salted Butter room temperature - 57g
  • ½ - 1 Cup Powdered Sugar up to 1 cup, if needed for desired consistency - 60g-120g
  • 1 - 2 Tbsp Powdered Chai Mix (see notes) up to 2 Tbsp to taste - 15g-30g
  • ½ Tsp Pure Vanilla Extract 2g
  • 1 - 2 Tbsp 2% or Whole Milk up to 2 Tbsp, if needed for desired consistency - 15g-30g

Instructions
 

For the Dough

  • Add warmed milk, granulated sugar, and brown sugar to a large bowl (or bowl of a stand mixer, if using). Whisk to combine, and then whisk in the eggs until incorporated.
  • Slowly add the butter to the bowl while whisking until blended well.
  • In a medium bowl, add the flour, yeast, cardamom, salt, and orange zest (if using) and whisk to combine.
  • Add the flour mixture to the wet ingredients in 2-3 batches using a wooden spoon or rubber spatula. Stir until the dough starts forming--it should still look crumbly.
  • If using a stand mixer fitted with a hook attachment: Knead the dough on medium speed for 6-8 minutes. To know that it is ready, the dough should look smooth and be tacky, and it should somewhat pull away from the sides of the bowl as it mixes. If it feels sticky and looks almost entirely stuck to the sides of the bowl with no evidence of pulling away as the hook moves about, add 1 Tbsp of Bread Flour and knead for an additional 2 minutes.
  • If kneading the dough by hand: Lightly flour a work surface and pour out the dough mixture. Lightly flour the top of the dough and your hands. Shape the dough into a disk, and press the heel of your hand down and forward into the center of the dough. Rotate 90 degrees and repeat until the dough is smooth and tacky, about 6-8 minutes. If the dough is too sticky, add 1 Tbsp of Bread Flour and continue kneading. It is essential to keep your hands floured, but be careful not to add too much flour to the dough. The goal is a tacky dough when it is done.
  • Grease a medium or large bowl with cooking spray or neutral oil, and place the dough in the center--flipping once to cover the entire dough in a light layer of oil. Cover the bowl with plastic wrap and put it in a warm environment to allow the dough to rise until doubled in size, about 60-120 minutes. Some recommendations for colder spaces:
    Rise method 1: Preheat your oven for two minutes, shut it off, and place your bowl with the dough in the warm interior.
    Rise method 2: Heat a cup of water in your microwave for 3 minutes. Place the container of hot water in the corner of the microwave and set the bowl with the dough inside. Close the door.
    Rise method 3: If using a proofer, preheat it to 78°F and place the bowl inside without a cover.

Filling and Assembly Instructions

  • For 12 medium cinnamon rolls, generously butter a 13"x9" baking pan.
    For 9 large cinnamon rolls, generously butter a 9"x9" baking pan or 9" cake pan.
    You can also use parchment paper in addition to buttering the pan for additional nonstick benefit.
  • Lightly flour a clean surface, add the risen dough, and lightly flour the dough surface. Shape the dough into a small rectangle.
  • Flour your rolling pin, and roll the dough into a 10"x14" rectangle, with the 10" side closest to/facing you. Add a sprinkle of flour under the dough on each end once it is rolled out to prevent it from sticking to the surface.
  • Spread butter evenly over the dough surface.
  • In a small bowl, combine the brown sugar and cinnamon. Sprinkle the mixture evenly over the dough surface, leaving about ¼" bare at the short end farthest from you. Smooth the cinnamon sugar mixture across the surface with your hands, but don't press down while doing so.
  • Roll the dough from the short end closest to you until you reach the far end, with the seam landing on the underside of the rolled dough.
    While rolling, use your fingers and palms to move the dough along as horizontally as possible. After each rotation, ensure the roll is tucked tightly, but don't squish the dough to make it tighter. This can result in the cinnamon sugar or layers of dough being squeezed out while baking.
  • Cut off the uneven ends of the roll. Cut the rest of the roll into 12 slices (if using a 13"x9" pan) or 9 slices (if using a 9"x9" pan or 9" cake pan) using a knife or unflavored dental floss and place each slice onto your prepared pan. Let rise loosely covered with a piece of plastic wrap for an additional 30 minutes. While the rolls rise, Preheat your oven to 350°F / 176°C.

Baking the Rolls and Making the Icing

  • Bake rolls until they are lightly golden brown on top, about 20-30 minutes. Let cool for 10-15 minutes before icing.
  • While the rolls bake, add butter and cream cheese to the bowl of a stand (or hand) mixer, and mix with a paddle attachment on medium speed until smooth, about 2-4 minutes. This can also be done by hand, using a fork, spoon, or rubber spatula.
  • Scrape the sides of the bowl, and add in the powdered sugar, 1 Tbsp chai mixture, and vanilla extract. Mix on medium speed until well combined, scraping the sides of the bowl if needed, about 2-3 minutes.
  • Scrape the sides of the bowl, and add the milk. Mix on medium speed until no lumps remain, about 2-3 minutes. Check the consistency and taste of the icing, and adjust as needed:
    To thicken: Add 1/2 cup of powdered sugar.
    To thin out: Add 1 Tbsp of milk.
    For more flavor: Add the remaining chai mix.
  • Cover the rolls with desired icing amount and serve warm.

Video

Notes

Please Note: Nutrition Facts are estimates only. These figures are calculated via a third-party application using a generic likeness of each ingredient. Nutritional content will vary based on actual brands and weights used for each ingredient and portion size. 
Powdered Chai Mix
  • 3/4 Tsp Ground Cinnamon
  • 3/4 Tsp Ground Cardamom
  • 3/4 Tsp Ground Ginger
  • 1/2 Tsp Allspice
  • 1/4 Tsp Ground Black Pepper
  • 1/8 Tsp Ground Cloves

Nutrition

Serving: 1RollCalories: 423kcalCarbohydrates: 65gProtein: 8gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 66mgSodium: 296mgPotassium: 154mgFiber: 2gSugar: 35gVitamin A: 490IUVitamin C: 1mgCalcium: 85mgIron: 1mg
Keyword Cinnamon, Cinnamon Roll, Icing, Sweet Roll
Tried this recipe? Show me on Instagram!Mention @mainely_flour or use #mainelyflour.