Print

Soft Cardamom Berry Rolls with Cream Cheese Glaze Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 82 reviews

These soft cardamom rolls with berries are a delightful treat featuring a tender, spiced dough filled with mixed berries and a creamy glaze, perfect for breakfast or dessert.

Ingredients

Units Scale

Dough

  • 120 g butter (I used Lurpak butter)
  • 480 ml milk
  • 5 g active dry yeast
  • 100 g white sugar
  • 2 teaspoons vanilla extract
  • 0.5 teaspoon of salt
  • 700 g all-purpose flour
  • 2 lemons ((only the zest))

Filling

  • 220 g berries (I used a mixture of frozen raspberries and blueberries)
  • 75 g white sugar
  • 75 g brown sugar
  • 2 teaspoons cardamom powder (read the instructions if you are using cardamom pods)
  • 1/2 teaspoon cinnamon powder
  • some swirls of butter

Glaze

  • 160 g cream cheese
  • 120 g powdered sugar
  • 3 tablespoons milk

Instructions

  1. Instructions soft cardamom rolls with berries – the dough: For this recipe I used classic non salted butter made by Lurpak.
  2. Heating milk and butter: Heat milk with butter until it is completely melted and set aside to cool down. Once milk is lukewarm add sugar and active dry yeast. Stir and set aside for 5 – 10 minutes until it creates a foam.
  3. Mixing dough: Add flour, mix roughly, then add salt, vanilla extract and lemon zest. Mix well with the spoon until there are no more visible traces of flour. Set aside for 5 minutes so that the liquid will be absorbed by the flour. Work by hand or in the stand mixer for at least 10 minutes or until the dough is smooth and very elastic even if sticky.
  4. First rise: Place the dough in a lightly greased bowl. Cover with a cotton ball and let it rise in a warm place until it doubles the volume (2 and a half hours for my dough).
  5. Note on rising time: The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
  6. Preparing rolls: After this time deflate the dough and roll out on a floured surface into a rectangle (about 1 cm and a half in height). Sprinkle the rectangle with brown sugar and white sugar mixed with cinnamon and cardamom powder.
  7. Cardamom powder tip: If you use cardamom pods you must empty the green shells and extract the black seeds. Toast them lightly in a pan after then grind them into fine powder by using a mortar or a coffee grinder.
  8. Adding filling and shaping rolls: Place raspberries and blueberries over prepared rectangle and add a few swirls of butter. Roll up the rectangle to create a roll. Using a sharp knife, divide it into 12 equal parts. Take the dough rolls and place them inside a rectangular baking tray, covered with baking paper, leaving some space between them.
  9. Second rise: Cover your pan with cotton cloth and let it rise for another 45 minutes – 1 hour.
  10. Baking: Bake your soft cardamom rolls in the preheated static oven at 180 °C for 35 – 40 minutes. Take the pan from the oven and set aside to let it cool down.
  11. Preparing glaze: Prepare the glaze by mixing cream cheese with milk and finally with the sifted powdered sugar. If you like your rolls super sticky you should double the glaze ingredients.
  12. Serving: Cover your brioche with the prepared glaze and serve.

Notes

  • The rising times are approximate and depend on temperature, yeast freshness, flour strength, and other factors.
  • If you use cardamom pods, empty the green shells and extract the black seeds, lightly toast them in a pan, then grind to fine powder.
  • If you want your rolls super sticky, double the glaze ingredients.
  • Use classic non salted butter such as Lurpak for best results.

Find it online: https://yumfoodusa.com/soft-cardamom-berry-rolls-with-cream-cheese-glaze-recipe/