A kiss of bright citrus elevates our Orange-Cardamom Cinnamon Rolls with Mascarpone Icing.
Orange-Cardamom Cinnamon Rolls with Mascarpone Icing
Makes 12
Ingredients
- Sweet Roll Dough (recipe follows)
- ⅓ cup plus 2 tablespoons room temperature unsalted butter, divided
- ½ cup firmly packed light brown sugar
- 4 teaspoons ground cinnamon
- 1 tablespoon packed orange zest
- 2 teaspoons ground cardamom
- ½ teaspoon kosher salt
- 1 large egg, lightly beaten
- 1 tablespoon water
- ½ cup mascarpone, softened
- 1½ cups confectioner’s sugar
Instructions
- Line 2 rimmed baking sheets with parchment paper.
- Lightly punch down Sweet Roll Dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface and roll into an 18x12-inch rectangle.
- In a small bowl, stir together ⅓ cup butter, brown sugar, cinnamon, orange zest, cardamom, and salt until well combined. Spread mixture onto dough, leaving a ¾-inch border on one long side. Starting with opposite long side, roll dough into a 19-inch log. Pinch seams and place log seam side down. Trim ½ inch off each end. Using a ruler, score dough into 12 slices (approximately 1½ inches each). Using unscented dental floss, place floss under log, lining up with scores, and bring floss together quickly to create an even cut. (Alternatively, using a serrated knife, slice log into 12 rolls.) Place rolls at least 3 inches apart on prepared pans. Let rise in a warm, draft-free area (75°) until puffed, 30 to 45 minutes.
- Preheat oven to 350°.
- In a small bowl, whisk together egg and 1 tablespoon water. Brush top and sides of rolls with egg wash.
- Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°, 13 to 15 minutes, rotating pans halfway through baking and loosely covering with foil to prevent excess browning, if necessary. Let cool on pans for 5 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat mascarpone and remaining 2 tablespoons butter at medium speed until creamy, 4 to 5 minutes. With mixer at low speed, gradually add confectioners’ sugar, beating until fluffy. Spread icing onto warm rolls.
Sweet Roll Dough
Makes 12
Ingredients
- 3½ to 3¾ cups all-purpose flour, divided
- ¼ cup granulated sugar
- 2¼ teaspoons rapid-rise instant yeast
- 1½ teaspoons kosher salt
- 1½ teaspoons ground cardamom
- ¾ cup whole milk
- ⅓ cup unsalted butter
- ¼ cup water
- 1 large egg, room temperature
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup flour, sugar, yeast, salt, and cardamom at low speed just until combined.
- In a medium saucepan, heat milk, butter, and ¼ cup water over medium heat, stirring occasionally, until butter is melted and an instant-read thermometer registers 120° to 130°. Add warm milk mixture to flour mixture; beat at medium speed for 2 minutes. Add egg; beat at medium-high speed for 2 minutes. With mixer at low speed, gradually add 2½ cups flour, beating just until combined and stopping to scrape sides of bowl.
- Switch to the dough hook attachment. Beat at medium-low speed until a soft, smooth, elastic dough forms, 6 to 9 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup flour, 1 tablespoon at a time, if needed. (Dough may still stick slightly to sides of bowl.) Check dough for proper gluten development using the windowpane test (see Note).
- Spray a large bowl with cooking spray. Add dough, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 30 to 45 minutes.
Notes
To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.
