My husband loves cardamom. How does one’s husband even figure this out, right?
Well, it all started with mamoul.
My husband was going to school part-time earlier this year and decided to take a religion class. Each student had to present on a topic of their choice and my husband decided, in his infinite wisdom, that everything is better with pastries. Obviously, he learned this from me.
So, he planned on making mamoul for his class. Thing is, a baker my husband is not. He is a master of omelets and bacon and does well enough with other savory items, but he shies away from the sweet stuff. Maybe it is because he has absolutely no need to make sweet treats, since we never want for yummy home-baked things thanks to this blog.
I knew I was going to have to lend a hand with this one.
Once we gathered the ingredients (including a few substitutions for things we couldn’t find), it became clear that the recipe my husband chose made approximately eleventy billion mamoul. A wee bit more than he needed. We had a mamoul making race which involved wrapping the dough around the filling, pressing it into the mold, and tapping it onto the baking sheet as fast as we could. I smoked my husband on this one, which was no surprise to either one of us. And, somehow, we needed up with a ton of filling left over. We thought, “oh, well, we can use it for something else!.”
I ended up tossing it about a month later after it was a forgotten, moldy mess.
The point of all of this is that mamoul contains cardamom, my husband tried one, and then pronounced that he liked it. So, now, I try to put it in random things and see if he notices. He almost always does, saying, “Mmmm…what is in this?” So, I put it in cinnamon rolls. What, what.
These will take the better part of a day with the rising and all of that, but there is a lot of down time, so it would be great for a lazy Saturday…then enjoy them on Sunday!
- .25 ounce package of yeast
- ½ cup warm water
- ½ cup hot milk (do not boil!)
- ¼ cup white sugar
- ⅓ cup melted, unsalted butter
- 1 teaspoon salt
- 1 egg
- 4 cups all-purpose flour
- ¼ cup melted butter
- 1 cup brown sugar
- 3 tablespoons cinnamon
- 1 tablespoon cardamom
- 2 cups powdered sugar
- ¼ cup canned pumpkin
- 1 teaspoon vanilla
- 4 -6 tablespoons heavy cream
- In a small bowl, combine the warm water and the yeast. Water should be warm – NOT hot! Set aside for a couple minutes.
- In a larger bowl, mix together the hot milk, white sugar, melted butter, egg, and salt. Whisk together until combined and the sugar is mostly dissolved. Add 2 cups of flour and mix until it barely comes together. It will be very sticky. Add the yeast mixture and 2 more cups of flour and stir until dough becomes less sticky and can be handled.
- Lightly flour your bread kneading surface. Knead the bread for 5-10 minutes. This part is going to suck – sorry. Who knew you could workout while baking? Don’t abuse the dough, just keep kneading and kneading away.
- Grease a bowl, add the dough, cover with a dishtowel, and let the dough rise for about 1.5 hours, or until doubled in size. If your house is cold (like mine!) and your dough isn’t rising, try putting the bowl in a cold oven and then placing a pan of hot water under it. Close the oven and that should get things going!
- When the dough is ready, knead it a couple more times and then roll it out on a floured surface into a basic rectangular shape. The bigger your rectangle, the smaller rolls you will have, but more of them! If you roll them out to about the size of a 9×13 pan, you should get approximately 15 rolls like I did.
- Spread the dough with melted butter. Using a pastry brush makes them step much easier and less messy! Sprinkle the brown sugar evenly over the dough. For a more even coating, use your sifter! Next, mix together the cinnamon and cardamom and sprinkle it over the dough. It will smell wonderful!
- Now, for the fun part! Starting at the long end (the 13 inch side), start rolling the dough as tightly as you can without squeezing out all of the filling. Continue rolling until dough is once nice, long log. Cut log into 12-15 slices. Place rolls in a greased 9×13 pan. Let them rise for another hour.
- Preheat the oven to 350 degrees. Bake rolls for 25-30 minutes or until browned. While the rolls are baking, make the glaze by combining the powdered sugar, pumpkin, and vanilla, and adding heavy cream a tablespoon at a time until desired consistency is reached. Wait until the rolls cool for about 5 minutes before adding glaze.