Cardamom Rolls
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These spiced, slightly sweet yeast rolls are pillowy soft on the inside with a lightly crisp cardamom-cinnamon-sugar top. They start with my easy yeast roll dough, so they’re a great place to start if you’re new to yeast bread. See my post about baking with yeast for answers to all of your common FAQs.
A holiday roll with a long history in my recipe collection
My mom (hi, Marm!) made these Swedish-style cardamom rolls for nearly every holiday of my childhood. In fact, I have a very difficult time even picturing a holiday table without them or smelling them in my holiday memories.
When I started this website in 2014, yeast bread still felt a little daunting to me. I had only made my grandmother’s Italian anise bread a couple of times (once with help from my mom), and I wanted to get more comfortable branching out into the yeast world. These rolls were one of the first yeast recipes I shared here, and I originally published them in November 2014.
A lot has changed with me and with my recipe collection in the years since. I now bake yeast bread all the time, and this post is the updated, more helpful version of the one I wrote when I was still finding my footing.
HERE’S WHY you’ll love these cardamom rolls
They’re soft and pillowy inside and crisp and sparkly outside. The egg wash gives them that shiny, slightly crisp bakery-style top, and the cardamom-cinnamon-sugar bakes into an ever so slightly crunchy layer on top.
The recipe is beginner-friendly. The dough is forgiving and straightforward, and if you’ve never made yeast bread, this is a great one to learn on. Don’t forget to reference my post about baking with yeast if you need a lesson or a refresher.
These rolls are make-ahead friendly. You can shape the rolls the night before and bake them fresh if doing everything at one time feels too overwhelming or it works better with your schedule (details in the recipe card below).
They’re not just for holidays. These cardamom rolls are wonderful next to a savory dinner, but they also work as a not-too-sweet dessert or breakfast baked good with coffee or tea.
How these rolls are different from my easy yeast rolls
To be honest, these cardamom rolls aren’t a whole lot different from my easy yeast rolls, since they’re quite literally built on the same exact dough. If you’ve made those, you already know just how simple the process. They’re made from an enriched dough that contains milk, eggs, and butter, which gives you that tender, pillowy texture.
The differences really are only that they’re spiced on the inside and the outside. It’s a small tweak that makes a big flavor impact.
The original recipe from my mom only used cardamom. Adding cinnamon was my own executive decision back in 2014, and the first time I tasted a roll fresh from the oven, I gave myself a pat on the back.
The two spices work together so beautifully: cinnamon is warm and familiar, and cardamom is spicy in a completely different, slightly floral way. They’re like chai cinnamon rolls but less punchy (you should make those as well).
CARDAMOM ROLL ingredients
This is an enriched dough, just like you find with cinnamon rolls, meaning it utilizes milk, eggs, and butter to bring richness, a tender interior, and that pillowy texture we adore from yeast bread.
DRY ACTIVE YEAST: you’ll need 1 full packet, or 2 and ¼ teaspoons. Do not use instant or rapid rise yeast.
MILK: we’ll use milk for a creamy, fatty base (I prefer whole).
GRANULATED SUGAR: this will help activate the yeast and also add a touch of sweetness to the dough.
UNSALTED BUTTER: melted which means this a quick recipe.
EGGS: two eggs make this dough rich and eggy.
SALT: yeast bread will be bland without salt.
ALL-PURPOSE FLOUR: these yeast rolls will be nice and fluffy, even without bread flour. If you’d like to use bread flour, by all means do that! You do not need to adjust anything in the recipe.
GROUND CINNAMON AND CARDAMOM: these two spices bring all the pizzazz. If you can’t find cardamom with the regular spices, check the organic or global sections.
My best success tip: measuring your flour correctly (by weight) is the key to avoiding a dense dough, which results in dry, heavy rolls.
How to make CARDAMOM Rolls
From start to finish, you’ll need nearly 3 hours. See my notes below about how to make these ahead of time (for both the short and long term).
STEP #1– activate the yeast: adding the yeast to the warm milk with the sugar will ensure the yeast is cozy and fed, the start of a delicious and perfect yeasted roll. Stir everything together and allow it to sit for 5-10 minutes to proof.
STEP #2– add more key ingredients: once the yeast is proofed, add the melted butter, eggs, and salt, then whisk that all together.
STEP #3– add the flour: it your mixer with the dough hook (or use a wooden or silicone spatula if you’re doing this by hand) and blend everything together until a soft dough forms. It may still be shaggy, but it should easily pull away from the sides of the bowl.
KNEAD THE DOUGH
STEP #4– knead in the bowl or on a surface: turn out dough on a floured surface and knead for about 8-10 minutes, adding flour about 1 Tablespoon at a time if the dough is too sticky, until smooth and elastic. Your dough should resemble the surface texture of PlayDoh when it is done. Alternatively, you can continue to knead the dough with the dough hook, but I prefer to do this with my hands so I can really feel the elasticity.
SHAPE THE ROLL DOUGH
STEP #5– gently form a log: after the dough has risen, punch down the dough to deflate, then turn dough out onto a lightly floured surface. Pat the dough into a 12″ long rectangle or log, then cut into 12 equal pieces.
STEP #6– shape each roll: pat the dough into a small square, then pull each corner into the center to create a pouch. Pinch the corners together to make a seal, then place the formed roll into the prepared pan, spacing them out evenly (4 rows of 3).
STEP #7– let it rise again: cover the rolls with a kitchen towel and allow them to rise at room temperature for 1 hour.
BAKE THE ROLLS
STEP #8– egg wash + spice: brush the rolls with an egg wash OR melted butter (my preference) and then sprinkle that cinnamon-cardamom-sugar on top. Bake the rolls until they’re golden brown on top and allow them to cool briefly before serving.
How to make THESE RolLS Ahead OF TIME
Once all of the rolls are in the pan, you have the option of allowing them to rise in the refrigerator to bake at a later time or at room temperature to bake after their second rise. Just be sure you keep off that egg wash and spiced sugar coating until you’re ready to bake.
You can think of the fridge as a “pause” button any time you’re making bread. The active yeast will rest and pause its activity, and while it isn’t indefinite, you can leave these rolls in the fridge to rest for up to 18 hours.
This is a great roll recipe for a holiday where you can prep one more thing ahead of time to reduce the amount of work you have to do on the actual holiday. I love me a recipe that helps me AND tastes delicious.
How to serve CARDAMOM Rolls
Personally, I like to make some extra cinnamon-cardamom-sugar coating, spread my roll with butter, and then sprinkle some more of the topping right into the butter.
Or, I highly recommend making my cinnamon honey butter and adding ¼ teaspoon ground cardamom into the butter. Regardless of how you enjoy them, cardamom calls for “warm,” so be sure to pop leftovers into an air fryer or toaster oven before enjoying.
These cardamom rolls have been at nearly every one of my family’s holidays for as long as I can remember, and I hope they find a spot on your table too. If you’re nervous about yeast, start with my easy yeast rolls, and then come back for these when you’re ready to add a little spice (literally).
CARDAMOM Roll FAQs
MORE RECIPES THAT USE CARDAMOM
Sofy & Fluffy Cardamom Rolls Recipe
Ingredients
- 1 cup (240mL) warm milk I prefer whole; aim for 110ºF (43ºC)
- ¼ cup (50g) granulated sugar
- 2 and ¼ teaspoons (7g) dry active yeast or one packet; not instant or rapid rise
- 2 large eggs room temperature
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- 1 and ½ teaspoons salt
- 6 Tablespoons (85g) unsalted butter melted and allowed to cool
- 4 and ½ cups (540g) all-purpose flour be sure to measure properly
EGG WASH
- 1 large egg1
- 1 Tablespoon (15mL) water
CARDAMOM-CINNAMON SUGAR COATING
- ¾ teaspoon granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
Video
Instructions
- In the bowl of a stand mixer or a large bowl (if you want to use your hands), whisk together the warm milk and sugar. Sprinkle the yeast over the mixture, then whisk again to combine. Allow the mixture to sit for 5-10 minutes to proof.1 cup (240mL) warm milk, 2 and ¼ teaspoons (7g) dry active yeast
- Once the yeast is proofed, add the melted butter, eggs, and salt, cinnamon, and cardamom, then whisk together.¼ cup (50g) granulated sugar, ½ teaspoon ground cardamom, ¼ teaspoon ground cinnamon, 1 and ½ teaspoons salt, 6 Tablespoons (85g) unsalted butter, 2 large eggs
- Add the flour to the mixture, fit the mixer with the dough hook (or use a wooden or silicone spatula) and blend until a soft dough forms. It may still be shaggy, but it should pull away from the sides of the bowl fairly easily.4 and ½ cups (540g) all-purpose flour
- Turn out dough on a floured surface and knead for about 8-10 minutes, adding flour about 1 Tablespoon at a time if the dough is too sticky, until smooth and elastic. Your dough should resemble the surface texture of PlayDoh when it is done. Alternatively, you can continue to knead the dough with the dough hook, but I prefer to do this with my hands so I can really feel the elasticity.
- Place the dough in an oiled bowl, turning it over to coat, then cover with a kitchen towel and allow it to rise until it has doubled in size, about 60-90 minutes.
- After the dough has risen, punch down the dough to deflate, then turn dough out onto a lightly floured surface. Pat the dough into a 12" long rectangle or log, then cut into 12 equal pieces.
- Spray a 9" x 13" baking dish with nonstick spray. Set aside.
- Shape each piece of dough into a ball by patting the dough into a small square, then pulling each corner into the center to create a pouch. Pinch the corners together to make a seal. Place formed roll into the prepared pan, spacing them out evenly (4 rows of 3).
- While the rolls rise, in a small bowl, mix together the granulated sugar, cinnamon, and cinnamon for the coating. Set aside until you need it.
- Arrange a rack in the middle of the oven, then preheat the oven to 375ºF (190ºC). Whisk together the egg and water (or butter, see note #1), then brush the rolls with the egg wash and sprinkle everything evenly with the spiced sugar coating. Bake rolls for 25-30 minutes, or until golden brown on top. Rolls freeze well, up to 3 months. Thaw in refrigerator overnight.
Notes
- Egg wash: I have also brushed these rolls with melted butter before baking and then again after baking for an extra buttery taste. If you would like to utilize this method, omit the egg wash and use 4 Tablespoons of melted butter.
- To make ahead: lay plastic wrap directly on the shaped rolls and refrigerate them for up to 18 hours. Remove from the refrigerator 2 hours before you want to serve them. Let them rise at room temperature for 1 and ½ hours before baking them, then proceed with step 10.
- Halve this recipe: this recipe halves beautifully. Roll into a 6″ log instead of 12″ and cut into 6 pieces. Rise and bake times are the same, though you may need a smaller pan (I usually use a pie plate for 6 rolls).
- Working with yeast: for a comprehensive look at working with yeast in a recipe, see my post about how to bake with yeast.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Just when I am in a yeast bread making mood!!
We LOVE cardamom in our house. My family is Danish and it is really common in the baked goods my grandmother made for me as a little girl 🙂 You had my attention from the very first word Lynn!
Also, love the food science nerd 🙂 Just can’t get enough!
I can tell these are going to be a hit on the Thoroughly Nourished table, and I’m going to try my hardest to make a GF version so I can slather some cinnamon butter on them and ride the tasty train to downtown carb heaven 😉
Haha, that sounds like a great place to go!
Unable to find a good cardamon just does not taste strong enough
Is there a recipe for gluten free cardamon rolls… and gluten free Finnish Nissua?
Hey, Sheila– you can always use GF flour. I don’t have a recipe for Finnish Nissua.
What am I doing wrong? It’s a mess… put the sugar, cinnamon, cardamom and salt in the mixer, added the milk (1%, fresh) and it turned into lumps. The first time I thought the err and butter curdled, but the second time, it did it with just the milk. Before egg, butter and yeast. So wanted to bake these today 🙂
I’m not sure, Carla. I’d just continue with the recipe.
Delicious rolls! Im a huge fan of cardamom and the flavor of these rolls is a nice balance/ not overwhelming. They were easy to make too.
Thanks so much, Kelly!
These are absolutely delicious! Recipe instructions are perfect and easy to follow. Everyone in the family loved them and they were devoured the same day they were made. Did add zest of one orange to the dough. Will definitely make these frequently. Thank you for publishing this outstanding recipe.
Thanks so much, Linda! 🙂
These rolls are absolutely delicious! Buttery and soft, and not too sweet, with just a hint of cardamom. I will certainly make these again!
Thanks so much, Kate!
Seems like a lot of salt for a small batch of rolls. Does anyone have comments on how this works out, and is it necessary?
Hi, Ruth– it’s pretty consistent with my other bread recipes this size. It’s only 1.5 teaspoons which is 1/2 of a Tablespoon. Hope this helps!
Absolutely delicious and not too sweet for those who need to watch their sugar!
So glad you enjoyed them! This recipe doesn’t get nearly enough attention so it makes me extra happy that you found it.
This recipe looks sooo good. I’m 70 retired 2 years ago as an RN, got very sick, but now I would love to make yeast breads for the first time! Would someone that doesn’t have good arm strength and a little pain in one be able to knead bread?
Hi, Donna– you can always use a mixer to knead if you have one.
Can you use the mixer to knead all of it or most? I guess I dont know how.
Yes, you can use the mixer to knead it entirely. You just need to know what you’re looking for– a dough that feels like PlayDoh. Kneading will take about 5-8 minutes in the mixer. If you want tips on this, you can check out my post about how to work with yeast, or use the method outlined in detail in my dinner rolls post. Enjoy!