Orange Cardamom Cinnamon Rolls

Soft, pillowy cinnamon rolls get an elevated twist using standout ingredients from our Baker’s Pantry Box—fragrant Burlap & Barrel Cardamom Extract and vibrant Campo D’Oro Sicilian Orange Curd. The result is cozy, aromatic, and perfectly balanced, with just enough sweetness to feel special without being heavy. These rolls are made for slow mornings, a beautiful brunch spread, or bringing something thoughtful (and impressive) to your ladies celebrating ladies gathering.

Yield: 6-8 rolls | Prep time: 30 minutes | Rise time: 1-1½– hours total | Bake time: 25-30 minutes

Ingredients

Dough

• ¾ cup (180 g) whole milk, warmed (110°F / 43°C)
• 2¼ tsp (7 g, 1 packet) active dry yeast
• ¼ cup (50 g) granulated sugar
• 1 large egg (50 g)
• 1 egg yolk (18 g)
• ¼ cup (57 g) unsalted butter, melted & cooled
• 1 tsp (5 g) Burlap & Barrel Cardamom Extract
• 1 tsp (6 g) fine sea salt
• 3–3½ cups (360–420 g) Hayden Flour Mills Bread Flour (or 330–390 g all-purpose flour)

Filling

• ½ cup (113 g) unsalted butter, softened
• ⅔ cup (145 g) light brown sugar, packed
• 1½ tsp (4 g) ground cinnamon
• ½ tsp (1 g) ground cardamom
• Zest of 1 orange (6–8 g)
• ¾ cup (170 g) Campo D’Oro Sicilian Orange Curd

Orange Cardamom Glaze

• 4 oz (113 g) cream cheese, softened
• 2 tbsp (28 g) unsalted butter, softened
• 1 cup (120 g) powdered sugar
• 2–3 tbsp (30–45 g) orange juice or milk
• ½ tsp (2–3 g) Burlap & Barrel Cardamom Extract
• Pinch of salt

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Instructions

1. Make the Dough

• In a large bowl, combine warm milk and yeast. Sprinkle in 1 tbsp sugar and let sit 5–10 minutes until foamy.
• Whisk in remaining sugar, egg, egg yolk, melted butter, cardamom extract, and salt.
• Gradually add flour until a soft dough forms. Knead by hand or with a mixer for 8–10 minutes until smooth and elastic. Dough should be slightly tacky but pull away from the bowl.
• Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1–1½ hours.

2. Prepare the Filling

• In a small bowl, combine brown sugar, cinnamon, cardamom, and orange zest.

3. Roll & Fill

• Punch down dough and roll into a 12×16-inch rectangle on a lightly floured surface.
• Spread softened butter evenly over the dough. Sprinkle sugar-spice mixture and press gently.
• Dollop orange curd and gently spread—it doesn’t need to be perfectly smooth.
• Roll tightly from the long edge into a log. Trim ends and slice into 9–12 rolls.

4. Second Rise

• Place rolls in a greased 9×13-inch baking dish. Cover and let rise until puffy, about 30–45 minutes.

5. Bake

• Preheat oven to 350°F (175°C).
• Bake 25–30 minutes, until lightly golden. Tent with foil if browning too fast.

6. Make the Glaze

• Beat cream cheese and butter until smooth. Add powdered sugar, orange juice/milk, cardamom extract, and salt. Mix until creamy.

7. Finish & Serve

• Spread glaze over warm rolls so it melts into the swirls. Serve immediately for best flavor and aroma.

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Foodie Box Love Notes & Tips

• Bread flour = chewier.
• All-purpose = softer.
  
• Slice with unflavored dental floss or a serrated knife for clean rolls.
• Make-ahead: Assemble, refrigerate overnight, then rise and bake next morning.