Cardamom and cinnamon rolls

Cardamom and cinnamon rolls

By
From
A la Grecque
Makes
8
Photographer
Mark Roper

These fragrant rolls are lovely for breakfast or brunch and are also ideal for school lunches. If you want fresh rolls for breakfast, make the dough the day before, cut it into bun shapes and leave them on a tray in the fridge overnight. The next morning, bring them to room temperature before baking. The delicious aromas will have everyone out of bed and waiting at the breakfast table!

Ingredients

Quantity Ingredient
5 teaspoons dry yeast
180g sugar
310ml warm water
155g unsalted butter, melted
3 eggs, lightly beaten
1 tablespoon powdered milk
800g plain flour
1/2 teaspoon salt
125g sugar
2 tablespoons ground cinnamon
3 tablespoons ground cardamom

Method

  1. Mix the yeast and sugar with the warm water and 90 g of the melted butter and leave in a warm place for about 10 minutes until it starts to froth up. Stir in the eggs and powdered milk until well combined.
  2. Sift the flour and salt into a large mixing bowl. Pour the yeast mixture into the flour and mix well to combine. Knead for 10 minutes to form a smooth, elastic dough. You can do this by hand or with an electric mixer fitted with a dough hook. Shape the dough into a ball and place in an oiled bowl. Cover with clingfilm and leave in a warm place for about 1 hour until the dough has doubled in size.
  3. Preheat the oven to 180ºC and lightly grease a baking tray.
  4. Scoop the dough out onto your work surface and knead for a few minutes. Roll into a 30 cm x 40 cm rectangle. Brush with the remaining melted butter and sprinkle with sugar, cinnamon and cardamom. With the longer side facing you, roll the dough up like a Swiss roll. Cut into 5 cm slices. Lie the slices flat on the baking tray. Using your thumbs and forefingers, pinch each slice gently, so you push the centres up a little, like a rosebud. Leave in a warm place for 15 minutes to rise.
  5. Bake for 25 minutes until golden and fragrant. Transfer to a wire rack to cool for a few minutes before serving.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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