Cardamom-Lime Sweet Rolls

I realize these might be more of a winter thing. Cardamom is a warming spice. Lime is a winter fruit. These even came from a January magazine issue. But as you know, I do what I want. I've had this recipe in my files for two years and I was finally in just the right mood to make them. In August. So I did.

Oh, you will looove these! Not only are they sweet and cute and bursting with fabulous flavors, but they're easy! Yes, there's the whole long time thing with the yeast. My first rise took more like 1 1/2 to almost 2 hours rather than the promised 1. But it wasn't a big deal - I was home all day (I love staying home all day) so I just kept checking it until it was ready. But there's nothing complicated about these. And the filling is so good. And so is the icing (my girls painted it on with pastry brushes, so fun!) And the dough is super soft and tender!

Now that I know how good these are, and how quality the dough is, they are wide open to improvisation. A reviewer said she made them with lemon and liked them even better. I might try orange and nutmeg, although cardamom is hard to beat.

We gobbled these up for an afternoon snack, a breakfast the next day, and a picnic at the beach. And now that I've got a kindergartener, I'm looking at everything for it's lunchbox-packability. I think these pass, though I might inlclude a wet wipe!

Cardamom-Lime Sweet Rolls (print recipe)
Dough
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
1/2 cup reduced-fat sour cream
1/3 cup granulated sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
3/4 teaspoon salt
1 large egg, lightly beaten
2 1/3 cups all-purpose flour (about 10 1/2 ounces), divided
Cooking spray

Filling
1/2 cup packed brown sugar
1 tablespoon grated lime rind
1/2 to 3/4 teaspoon ground cardamom
2 tablespoons butter, melted, divided

Glaze
1 cup powdered sugar
3 tablespoons fresh lime juice

1. To prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes.

2. Combine sour cream and next 5 ingredients (through egg) in a large bowl, stirring until well blended. Gradually stir yeast mixture into sour cream mixture. Lightly spoon 2 1/3 cups flour into dry measuring cups; level with a knife. Add 2 cups flour to sour cream mixture, stirring to form a soft dough.

3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly tacky, but I still had to add more flour than the recipe calls for to make it handle-able).

4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

5. To prepare filling, combine brown sugar, rind, and cardamom. Divide dough into two equal portions. Working with 1 portion at a time, roll dough into a 12 x 10–inch rectangle; brush with 1 tablespoon butter. Sprinkle half of filling over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Repeat procedure with remaining dough, 1 tablespoon butter, and filling. Cut each roll into 12 (1-inch) slices (I use dental floss for this.) Place slices, cut sides up, in a 13 x 9–inch baking pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.

6. Preheat oven to 350°. Uncover dough. Bake at 350° for 25 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack.

7. To prepare glaze, combine powdered sugar and juice, stirring until smooth. Drizzle glaze over warm rolls. Makes 24 rolls

Recipe from Cooking Light, January 2008