Coffee Cardamom Cinnamon Rolls
Coffee is my drug of choice. And that's probably an understatement. Coffee is everything. I read about the looming coffee shortage and decided it wouldn't be such a bad thing if I bit the bucket before then.
Because seriously- if there is gonna be a world without coffee, I don't want to be in it.
As the weather turns colder, I turn to coffee. There's nothing quite like cradling a cup in the curve of your palm, feeling the warm comfort of it spreading slowly through your limbs. I like to lower my face just an inch above the cup and breathe, filling up slowly with the siren song of that aroma.
Hello, darkness, my old friend.
That's what I love about this week's recipe. It allows me to infuse comfort food with coffee and just a hint of the spiciness that signals the fall season. These rolls are a take on the traditional cinnamon roll, laced with the flavors of cardamom and coffee for a rich, fragrantly sweet dough. They're finished off with a cardamom butter that melts into all the nooks and crannies and a coffee glaze to balance out all that spice with something nice.
One bite and you'll feel as if you've been transported to the front porch of a cabin, steaming mug in hand, and the crisp of autumn stealing under your LL Bean Henley.
These rolls begin with a traditional yeast dough, but instead of cinnamon, we're going with equal portions of cardamom. Don't know if you've heard or not, but cardamom is the new cinnamon, And I am on board with that.
This needs to rise for a bit. so go ahead and whip up the filling.
Once the dough has risen for an hour or more, roll these babies out.
Spread the filling even across the dough. You'll notice it's a rich, dark color and it provides some nice contrast and definition to the layers in the rolls.
Now it's time to roll up and put it under the knife.
See. We haven't even put them in the oven yet and they already look good enough to eat.
While these are baking, you should probably mix up the cardamom butter and the coffee glaze. Because winter is coming and we need to start stocking up on fat. ASAP.
By now, the rolls should be out of the oven and just waiting for some love. Here they are in all their unadorned glory.
Next, we're going to slather these warm rolls in cardamom butter. That sounds a little drastic, but trust me.
Once the fragrant fat reaches those little crevices, these rolls transcend into decadence. Glaze and behold the wonder that is coffee for dessert.
Thanks for stopping by. I hope you fall in love with coffee this season in all the things. It's an affair I'll never turn my back on.
Until next time friends, keep sipping because coffee is always in season.
Coffee Cardamom Rolls
For the rolls (inspired by Perfectly Sprinkled):
1 cup warm milk (110º)
1/2 cup granulated sugar, separated
2 1/4 teaspoons active dry yeast
2 large eggs, room temperature
1/3 cup butter, melted
1 tablespoon instant coffee granules
1 teaspoon salt
4 1/2 cups all purpose flou
For the filling:
1 cup brown sugar, packed
1/2 cup butter, melted
2 tablespoons cardamom
1 1/2 tablespoons instant coffee granules
For the cardamom butter:
1/2 cup butter
2 tablespoons cardamom
For the coffee glaze:
4 oz. cream cheese, softened
1/3 cup butter, softened
1 1/3 cup powdered sugar
1/2 teaspoon instant coffee granules
1/2 teaspoon vanilla extrac
Warm milk until the temperature reaches 110º F.
In the bowl of your stand mixer combine milk, yeast, and 1/4 cup granulated sugar. Stir and let stand for 10 minutes.
Once foamy mix in the eggs, melted butter, salt, instant coffee, and the remaining 1/4 cup granulated sugar.
Add flour and mix on a low speed for 5 minutes.
Form dough into ball and place into an oiled boil. Cover with plastic wrap and rest in a warm place for approximately 1 hour.
For the filling; in a small bowl combine the brown sugar, melted butter, cardamon, and instant coffee; set aside.
Prepare a 13 x 9 inch pan or baking sheet with cooking spray; set aside.
Roll dough into a large rectangle (approximately 12 x 22 inches).
Once rolled out evenly spread the filling mixture over the dough. Tightly roll up the dough to form a log.
Cut into large equal portions using floss or pastry cutter and place into the 13 x 9 inch greased pan. Cover and let rise for approximately 1 hour.
Preheat oven to 350º F. Bake rolls for 30-35 minutes.
Whip butter and cardamom and spread over warm rolls. Let cool for 10-15 minutes more before applying glaze.
For the frosting; in the bowl of your stand mixer combine cream cheese, butter, powdered sugar, instant coffee, and vanilla. Whip together for 5 minutes or until everything is well incorporated.
Spread over the top of the warm coffee cinnamon rolls. Enjoy.